Homemade Tortilla Chips 2 Ways (Baked and Fried)
Have some spare corn tortillas? Make homemade tortilla chips with them. They are super easy to make. You can fry them or bake them. Serve them up with your favorite salsa or guacamole and you have yourself a party favorite.
Servings: 4 people
- 10 Corn tortillas either white or yellow, store-bought or homemade
- Oil for frying and basting vegetable, canola, etc.
- Any other seasonings
First, start a pot or skillet with a 1-inch deep of oil. Let it heat up to 325 F (162 C). Place the corn tortillas on top of each other to create a stack. Then cut them in half. Then in half the other way creating wedges. Then 2 more times until you are left with 8 stacks of little wedges.
Once the oil comes to temp fry the chips in batches, don't overcrowd them. They will fry quickly only about 1 minute per side. There will be lots of bubbles from the oil at first but then they will subside, that is one indication the chips are ready. The other is that they will be nice and crunchy, you will be able to tell by touching them with your tongs or strainer. Remove them and place them on paper towel-line plate. Sprinkle on some salt at this point.
Allow the oil to heat back up to temperature and then fry up another batch, etc. Until they are all done.
Preheat the oven to 275 F (135 C). Take the tortillas and baste them with a bit of oil. Then sprinkle on some salt before cutting them into the little wedges.
Place the wedges of tortillas onto a parchment paper-lined or silicone mat-lined baking sheet. Bake them in the oven for 10 minutes. Then flip the chips over and bake them for another 8 to 10 minutes until they get crunchy. Once they are out of the oven, allow them to cool before adding on more seasonings.
Enjoy them both! I prefer the fried ones a little bit more but the baked ones are healthier.
*This assumes 10 corn tortillas are used.