Homemade Tortilla Chip Recipe
Everyone loves the smell and taste of fresh tortilla chips. Hot out of the oil, with the perfect amount of salt and crispness, it's a feeling you can't resist. Add a little extra tang with a splash of Tajin and you have yourself a winner. This tortilla chip recipe is just what you need for your next game night.
Equipment
- Shallow Skillet
- Slotted Spoon
- Paper Towels
Ingredients
- 20 Fresh Corn Tortillas any color cut into ¼ triangles
- 2 c. Canola Oil Fresh
- Kosher Salt for seasoning
- Tajin for seasoning
Instructions
- In your skillet, heat up 2 c. of oil to 325⁰ F.
- Once your oil is hot, take one of your tortilla triangles and dip it in the oil. If upon entry of the oil, the tortilla bubbles on the edge rapidly, then the oil is ready.
- Once the oil is ready, add in about 5-6 tortilla triangles at a time, making sure not to overcrowd the skillet.
- Cook the tortilla chips on each side for about 20-30 seconds. Do not walk away from the skillet while cooking your chips, as they can over cook very quickly if left unattended.
- The perfect chip should be slightly golden and crispy. They should break easily with little pressure.
- After every batch of chips is done. Use your slotted spoon to move your chips to a plate with paper towels to soak up the excess oil.
- As soon as you can, sprinkle kosher salt and a splash of Tajin on the freshly cooked chips.
- Repeat steps until all of your chips are done. Serve with my recipe for fresh Guacamole and/or Salsa. Enjoy!
Notes
My chips are chewy; means the oil was not hot enough
My chips taste burnt; the oil was too hot, or was not fresh
My chips taste burnt; the oil was too hot, or was not fresh
Tried this recipe?Let us know how it was!