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FRIED TORTILLA CHIPS

Crunchy Fried Tortilla Chips take minutes to make! So easy, use store bought or fresh homemade tortillas! A great way to use up leftover tortillas, this recipe is quick and easy. Salty, crunchy, deep fried chips -- kids love them, adults devour them, what's not to love?







INGREDIENTS

  • 1 cup cooking oil, for frying (canola oil, vegetable oil, extra virgin olive oil, peanut oil, coconut oil)

  • 8 flour tortillas, or corn tortillas, cut into 8 wedges each

  • 1 tablespoon coarse salt, or more if needed

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

INSTRUCTIONS

  • Heat oil in a large skillet or frying pan over medium-high heat (350°F | 175°C). You want a depth of at least 1/4 of an inch in the base of your pan.

  • Test oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it's ready.

  • Fry a few chips at a time, placing them carefully in the oil with metal tongs, so that they are in an even layer. Do not overcrowd the pan.

  • Turn them occasionally in the oil with a slotted spoon until lightly browned and crisp, about 1-2 minutes. (If the chips brown too quickly, reduce the heat and let the oil cool for a minute before continuing.)

  • Use tongs or a slotted spoon to transfer chips onto paper towel-lined plate. Blot the chips of excess oil with another sheet of paper towel and transfer them to a dry, clean baking sheet or serving platter.

  • Repeat the cooking process with the remaining chips until all done.


  • Sprinkle salt, garlic powder and onion powder. Add a pinch of chili powder or cayenne for a kick of heat!

NOTES Tortilla chips fry up better when they are day old or a little dry. Leave tortillas out uncovered and unwrapped overnight so they are dry the day of cooking.


NUTRITION Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg




THERE YOU GO!





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