RCI-SN.002.0158.001
Fried Tortilla Chips
Fresh tortilla chips are special, no matter how good your store-bought chips are. They're easy, and — as you'll see — they do not absorb much oil (if you bake them — see the variation — the oil used is minimal anyway).
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultybeginner
Ingredients
- lard (traditional) or vegetable oil for deep-frying1 unit
- corn tortillas12 unit6 or 8 inches in diameter
- 1 unit
Method
1
Stack the corn tortillas and cut them into triangular wedges using a sharp knife, creating 6-8 pieces per tortilla.
2
Heat the lard or vegetable oil in a deep skillet or deep fryer to 350°F (175°C), checking temperature with a thermometer or testing with a small piece of tortilla.
3
Working in small batches to avoid overcrowding, carefully add the tortilla wedges to the hot oil, stirring occasionally.
2 minutes
4
Fry the tortilla chips until they are golden brown and crispy, approximately 2-3 minutes, then remove with a slotted spoon or tongs to a paper towel-lined plate.
3 minutes
5
While still warm, sprinkle the fried chips with salt to taste, stirring gently to distribute evenly.
6
Allow the chips to cool for a few minutes before serving, as they will continue to crisp up as they cool.