Tortilla Chips Snack (Print Version)
Crispy, golden corn chips you’ll want to dip and snack on all day—great fresh, baked, or air cooked.
# Ingredients:
→ Seasoning
01 -
Salt, just sprinkle on
→ For Frying
02 -
1.4 litres vegetable oil
→ Main Ingredients
03 -
680 g super thin corn tortillas (24 pieces)
# Steps:
01 -
Let those chips sit until they're no longer hot. Make sure they're totally chilled so you get that satisfying crunch. Grab your salsa, guac, or whatever dip you like and dig in.
02 -
Keep an eye on the temp of your oil and nudge the heat up or down every so often, so it stays around 175°C between batches.
03 -
Use a spider skimmer or slotted spoon to scoop out the chips. Toss them onto a cooling rack or some paper towels on a plate. While they're still warm, hit them with some salt.
04 -
Drop a handful of tortilla triangles into the hot oil but don't crowd the pot. Give them about 2 minutes max. Flip them halfway. They're ready once they're nice and golden and crispy.
05 -
Fill a big sturdy pot with veggie oil and crank up the burner to medium-high. When the oil hits 175°C, you're good to go.
06 -
Grab a sharp knife or pizza cutter and cut the tortillas into 4 or 6 pieces each. You'll get a nice mix of chip sizes.
# Notes:
01 -
Go for super thin corn tortillas if you want the crunchiest chips. Salt them as soon as they come out so every piece gets evenly coated.
02 -
Traditional fried chips have that restaurant bite, but if you want less oil, you can bake them at 190°C for 10–15 minutes, or air fry them around 175°C for 7 minutes, flipping once halfway through.
03 -
After they've cooled down, just pop the chips in a tight-sealing container and leave at room temp—they'll last up to a week.
04 -
Once your oil is used, let it cool off, strain out any bits, and store sealed in your fridge for as much as 3 months.