By following this recipe in its entirety, you will be able to learn how to create homemade tortilla chips. They have an incredible crunch and a rich taste. You may enjoy them with the dip of your choice.
You shouldn’t throw out a bag of stale tortillas that are sitting on your counter since they are still edible. Instead, try making your own tortilla chips at home!
These tortilla chips are prepared from scratch, and they are tasty, crunchy, and as light as air. Despite the fact that they are made with just three components—corn tortillas, salt, and oil—they are really easy to prepare, and they have a flavor that is ten times superior to any store-bought tortilla chips that I have experienced. The crispy chips are delicious on their own, but they also pair well with dips like salsa and guacamole. I could easily have a handful of these on their own. They are the ideal snack for celebratory occasions such as Cinco de Mayo, game day, or taco night. You can find out how to create them by continuing to read!
Instructions on How to Make Tortilla Chips
To prepare tortilla chips, my preferred approach is to fry them. Another option is to bake them. In general, I am not one to fry food at home; rather, I prefer to bake or air fry instead. However, when it comes to making handmade tortilla chips, I find that frying is well worth the effort. The end result is that they are airy and crunchy!
Can you think of a benefit to frying tortilla chips? There is not a great deal of oil that is required. It is only necessary to have a quarter to a half inch of space in the bottom of your Dutch oven or pan. Please take notice that while selecting an oil for this recipe, you should make sure to pick a neutral oil that has a high smoke point. All of these oils—peanut oil, canola oil, avocado oil, and veggie oil—would definitely be effective!
So, let’s get to work in the kitchen!
Cutting the tortillas is the first step in the process of making this meal. In order to cut each one into six wedges, you may either use a pizza cutter or a sharp knife.
The next step is to heat the oil. It is recommended to position a Dutch oven or a heavy pan with high sides over medium-high heat. When an instant-read thermometer reaches a temperature of 350 degrees Fahrenheit, the oil is ready to be used. Is there no thermometer? When you put a little piece of tortilla into the oil, you should hear a sizzling sound.
Place a single layer of tortilla triangles on top of the heated oil, and continue cooking. It is important that they do not overlap while they are in the skillet. Make sure to turn the chips often with tongs until they reach a light golden brown color, which should take approximately two minutes. Lower the temperature if they are browning at a too rapid rate.
Allow the chips to drain after they have reached a golden brown color. Transfer the tortillas to a plate or baking sheet that has been coated with paper towels using a spider or a slotted spoon, and then repeat the process with the remaining tortillas. If more oil is required, add it to the pan.
Sprinkle some salt on top, and then serve!
Advice on Making Your Own Tortilla Chips
Make use of maize tortillas that are dry. In this recipe, flour tortillas will not work the way you want them to. I believe that should go without saying. In order for them to crisp up well in the oil, they are too damp. Additionally, corn tortillas provide a rich and complex taste to the chips. The best tortillas to use for this dish are those that have been sitting out for a while, but I have also used dry corn tortillas that I purchased from the grocery store.
A thermometer with quick readout is helpful. While you are cooking, you will be able to keep the temperature of the oil at 350 degrees Fahrenheit if you have one. If you do not have one, you may still make this dish, but you will need to test the oil before adding the tortilla wedges (does a little piece of tortilla sizzle?). If the chips stop sizzling or begin to brown too rapidly, you will need to adjust the heat up or down as necessary.
Carry out your tasks in groups. If you put an excessive number of tortillas into the oil at the same time, they will bring the temperature of the oil down significantly, which will prevent them from beginning to crisp up immediately. Additionally, in order to produce tortilla chips using this technique, you will need to turn them over while they are cooking. If there are an excessive number of chips in the oil at the same time, you will not be able to flip them as often as is required.
Salt should be sprinkled on them. It is recommended that you sprinkle salt over these handmade tortilla chips after they have been cooked so that the taste may truly shine through. My preferred method of salting is using fine sea salt, but you could also use your preferred kosher salt or flaky salt.
For tortilla chips, what about baking them or using an air fryer?
What is my opinion? Try not to do that. The outcomes of my attempts to make baked tortilla chips and air fryer tortilla chips have always left me feeling dissatisfied. I have tried both methods several times. When compared to fried chips, they do not develop the same puffiness. They do not become light and crisp; rather, they are thick, stiff, and crunchy to the point that they stick in your teeth.
Having tortilla chips cooked at home is a delightful pleasure. As I said before, it is really worth it to cook them!
