Servings 4 servings
Equipment
- Deep-fry thermometer (optional)
Ingredients
- 12 (6-inch) corn tortillas
- Vegetable or avocado oil, for frying
- Kosher salt, to taste
Instructions
To Fry:
- Heat 2 inches of oil in a large, heavy-bottom bot over medium-high heat. Line a baking sheet with paper towels.
- Cut each tortilla into six triangles.
- Once the oil reaches 360°F, add a portion of the tortilla triangles to the oil (careful not to overcrowd the pan). Cook, stirring occasionally, until they are golden brown and crispy, 1 to 2 minutes.
- Using a slotted spoon or sieve, transfer the chips onto the prepared baking sheet. While they are still hot, sprinkle them with salt (if desired) then serve.
To Air-Fry:
- Preheat the air fryer to 360°F.
- Cut each tortilla into six triangles.
- Arrange the cut tortillas on a baking sheet and spray them generously with cooking spray on both sides.
- Once the air fryer is hot, add a portion of the tortillas in a single layer and air-fry them for 2 minutes. Flip the chips once then air-fry them an additional 2 to 3 minutes until golden brown and crispy. Remove from the air fryer and season with salt (optional) then serve. Repeat the air-frying process with the remaining tortillas.
Notes
- While technically you can make tortilla chips with flour tortillas, corn tortillas yield the best results and the crispiest chips (with less concern of becoming soggy once cooled)
- These can be made savory (toss with salt) or sweet (toss with cinnamon-sugar)
- A deep-fry thermometer makes this recipe fool-proof, but don’t let not owning one prevent you from making the recipe. To test the oil’s temp, once you see it shimmering, carefully submerge the corner of one tortilla triangle into the oil. It should bubble instantly, which is how you know your oil is hot enough. Plunge the single chip into the oil and cook it until it’s golden-brown (it should be roughly 2 minutes).
- Oil temp is critical because if it’s too hot, the chips will burn and if it’s too cold, the chips will absorb excess oil and be soggy!
- Storage: Let the chips cool completely before storing—any residual heat can create steam and lead to soggy chips. Once cooled, keep them in an airtight container or zip-top bag at room temperature for up to 3 days (they stay crispiest within the first 1–2 days). Add a paper towel inside to absorb excess moisture if needed.
- To re‑crisp: Warm in a 350°F oven for about 5–7 minutes, or air‑fry at 375°F for 2–3 minutes, shaking the basket halfway through.
- Freeze: After they’ve cooled, transfer them to a freezer-safe bag or container and freeze for up to 1 month. When ready to serve, reheat the chips in a 350°F oven for 5 to 8 minutes until crisp. It’s a great way to make a big batch ahead of time for parties.
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