How to Make Crispy Tortilla Chips
Even though tortilla chips might seem like something easy to make, there are many people that regularly write to me asking why their chips don’t come out the way they’d like. There are many factors that a perfectly crispy tortilla chip depends on, including the quality of the tortilla, the temperature of the oil, and the amount of frying time. Mostly people write to me asking why their chips aren’t crispy. The secret to achieving crispy tortilla chips is that you have to dry them a little bit before frying.
In Mexico, these chips are often called “totopitos” or “totopos”, and are used to top refried beans.
MAKES 36 CHIPS (ABOUT 4 SNACK SERVINGS)
- 6 Corn tortillas *
- 1/3 cup vegetable oil**
- Salt to season
- *Store bought tortillas work better than homemade corn tortillas. Homemade corn tortillas tend to be thicker than the ones sold at the store (unless you make them super thin), and
- will therefore, require a longer period of time to air-dry.
- **It is likely that you’re not going to use all of the oil if you make sure your tortillas are dried. Start by heating up just ¼ cup of the oil, then add more if necessary.
- Store-bought yellow corn tortillas are usually thinner and make pretty looking chips, and they get crispy almost instantly when you drop them into the hot oil.
- Do not overheat the oil to the point where it starts smoking. If this happens, remove the frying pan from the heat for a few minutes to cool off.
1. Cut the corn tortillas into 6 equal size triangles.
2. Lay the tortilla triangles in a single layer on a baking sheet or a clean dry kitchen towel. You need to do this step overnight, or at least let them dry several hours before frying, in order to ensure crispy results. I usually leave them overnight on my kitchen counter or inside the oven.
In case you don’t have the time to dry them overnight, just place them on a plate for about 30 seconds in your microwave on high power. Always arrange them in a single layer. You can also dry them in a 350°F-preheated oven for 5-8 minutes.
3. Cover a plate with paper towels to absorb any excess oil after frying the chips.
4. Heat 1/4 cup of oil at medium heat, and once the oil is hot, start frying one layer of tortilla chips. (see notes above about heating the oil). The chips will start getting a golden color in a few minutes. After about 20 seconds, turn the chips over. Remove from pan once they are lightly golden and crispy all over. This step takes about a minute. Remove from frying pan and place on the napkin-covered plate.
5. Keep frying the rest of the tortilla triangles in single-layer batches, and add more oil if needed. You won’t need that much oil, just make sure that you wait until it’s hot before you start another batch. Season the tortilla chips with salt and they are ready to enjoy!
Enjoy your chips with a spicy salsa or with the Creamy Chipotle Dip from the picture below.
Also, if you live in the Dallas, Houston, Los Angeles, San Antonio, or Phoenix area, be sure to check with your local Walmart representative about a special Dia de Los Muertos event going on at select stores. You’ll definitely want to bring the family out for this!
Leave a comment and share you experience with the recipe.