How to Make Homemade Tortilla Chips for Taco Salad
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As much as I love the convenience of buying chips from the store, when it comes to tortilla chips (how long do tortilla chips last?), I always talk myself into making them at home with the temptation of snappy crunches and the warm aroma of freshly fried chips.
Homemade tortilla chips just hit different. You can season them to your liking and brown them as much or as little as you want. As these chips aren’t heavily seasoned and don’t have an overpowering flavor, they’re perfect for a taco salad.
Moreover, if like me, you’re someone who loves to load up your chips with heaps of creamy refried beans or roasted tomato salsa then you would know that store-bought chips crumble under the weight of a good dip. Homemade tortilla chips, on the other hand, because they are thicker, not only hold their shape but also retain their satisfying crunch.
And the best part is that making fresh chips at home is a quick, hassle-free affair that requires just 3 pantry staples – corn tortillas (how long do corn tortillas last?), oil, and salt. So, there’s no reason to not try these crunchy, freshly fried, homemade tortilla chips.
Bake or Fry?
You can either fry or bake these tortilla chips. While fried chips are the crunchiest, if you want to opt for a healthier alternative, you can bake these chips with just a dash of olive oil.
Avoid Using Fresh Tortillas
Corn tortillas which are a day or two old and dry, are best suited for these chips. When fried, dry tortillas crisp up better and yield cracker crunchy chips. If using fresh tortillas, then bake them at 350°F for 3 to 4 minutes before frying.
How To Make Tortilla Chips
Slice Corn Tortillas Into Mini Triangles
Using kitchen scissors, slice the tortillas in half and then cut each half into 3 mini triangles. So, one tortilla should yield 6 triangles. You can cut them into smaller or bigger pieces, as per choice.
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Fry Tortilla Chips
Heat oil in a deep-bottomed pan. Put a chip into the oil to test if it’s hot. If the oil isn’t hot enough, the chip will sink down and if it’s too hot the chip will brown instantly. The oil should be ideally 350°F. Fry the chips in batches for 2 minutes each or till they begin to brown lightly. Using a slotted spoon, transfer the chips to a paper-towel-lined plate or bowl to drain off excess oil.
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Season Tortilla Chips with Kosher Salt
Sprinkle salt on the tortilla chips as soon as they're fried. Salt will not stick to the chips once they turn cold and hence season them while they're warm.
How to Make Homemade Tortilla Chips
Ingredients
- Extra virgin olive oil, peanut oil, canola oil, or vegetable oil (depends on how many chips you are making)
- 12 Corn tortillas (each tortilla makes 6 chips)
- Kosher salt (or other coarse salt), to taste
Instructions
- Dry the tortillas. Leave whole tortillas out overnight to make them stale the next day. You may also dry them out a bit in the oven at 350 F for 5 minutes or in the microwave in a single layer on a paper towel for 20 to 60 seconds. Do not make them crisp, just dry them out.
- Divide and cut each tortillas into 6 triangle shaped wedges.
- Heat 1/8 to 1/4 inch of oil in a pan on medium high heat, about 350 F. Place a handful of tortilla triangles into the hot oil, in a single layer. Fry until the chips just begin to lightly brown and get firm, about 2 minutes.
- Once fried, place chips onto a paper-towel-lined plate. Sprinkle with salt. Place another paper towel on top for the next batches of chips being fried. Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt. Pat chips with a paper towel once all chips are fried. Serve with your favorite dip and enjoy!
Nutrition Facts
Calories
133.99Fat
3.81Sat. Fat
0.55Carbs
23.19Fiber
3.28Net carbs
19.92Sugar
0.46Protein
2.96Sodium
55.75Cholesterol
0
