| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Vegetable oil for frying
- Twelve 6-inch corn tortillas (preferably white)
- Fine salt
Instructions
- Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
- Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
- Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 169 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 128 mg |
Reviews
Delicious! By far the best tortilla chips i’ve ever had. However, these were a little bland for me so i had to add some freshly-squeezed lime juice for a hint of citrus. BE CAREFUL: At this heat the chips brown very fast.
I made these for two reasons. 1. to get rid of some leftover corn tortillas I had from making enchiladas and 2. to dip them into chili con carne. Boy were they delicious and simple. I sprinkled just a little salt on them when they came out of the oil (which is under 5 minutes and they were great with the chili and on their own. I will be making them again and possibly turning them into loaded nachos or something.
Easy & tasty. Low fat & low sodium. What a great recipe! Better than the bagged chips. I followed fellow reviewer’s advice of applying oil liberally & adding lime. Worked great! Thank you.
Maybe you should try the baked recipe instead to avoid the greasy feel. I just made the baked recipe and they are delicious.
After trying these tortilla chips, I am reluctant to buy them in a bag anymore. I am a little concerned about the oily feel: is there a way to minimize this?
These are great with salsa, guacamole, or just straight from the plate. Careful of your oil temp, though. They can brown quite fast.
These are great with salsa, guacamole, or just straight from the plate. Careful of your oil temp, though. They can brown quite fast.