Prep 0 mins
Cook 0 mins
- Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
- Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
- When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
- Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
I've been making my own chips this way for years. I have always added salt right after coming out of the oil. Recently, however, I have started adding a little Goya Adobo seasoning right after removing from oil. Delicious!
Nadine Cherry, 6 of 6 Very good, I also salt them, right when I take them out of the oil. If you don't fry them long enough, they are chewy, fry them to where they are crispy. Lay them on several paper towels to drain.
So easy, and much more like restaurant chips than anything we've ever purchased in a store. We did salt them after frying, as several people recommended. Now we just need to work on frying them just the right amount of time. We used a deep fryer, set to 350.