I started making homemade tortilla chips when I started making Chicken Tortilla Soup. As with most things, my kids have decided that store bought tortilla chips just don’t compare to the homemade kind. While the tortilla chips are worth the effort, there is frying involved and whenever there’s frying involved, there’s a mess involved. So I don’t make these chips that often, but when I do, I make sure to make a big batch and we eat them for days.
- 1 Package Fresh Corn Tortillas (sometimes found in the refrigerated section) – cut into quarters, at room temperature
- Corn Oil
In a fryer, or large stock pot, heat about 3 inches of oil to 350 degrees. Add 8-12 tortilla quarters (don’t overcrowd the pot or your oil temperature will drop quickly) and move around gently in oil, flipping when one side is browned. Remove chips from oil, immediately sprinkle generously with salt and allow to drain on paper towels. Repeat process until all tortilla quarters are fried.
To store: line a zipper bag with paper towels and store chips between paper towels.