Make these once, and you'll never go back to store-bought.
Just like salsa, guacamole, cookies and probably dozens of other snacks, tortilla chips are one of those things that once you try making them at home, you’ll never go back to the pre-packaged kind. Not to mention, it’s way cheaper and way tastier.
So when it comes to making some deliciously crispy and salty tortilla chips, who better to show us how than Kevin Carlin, a.k.a “the Salsa Guy.” When he’s not teaching high school Geometry, he’s dishing out amazing homemade tortilla chips in Cincinnati alongside his famous salsa. Trust us, they’re absolutely amazing, so watch and learn.
“The Salsa Guy’s” Homemade Fried Tortilla Chips
What you’ll need
- Corn tortillas
- A clear frying oil like Soybean oil
- NOTE: You can use other oils like Peanut, Canola or Vegetable, but for the lightest and crispiest chips we recommend Soybean.
- Good, name brand kosher salt (the better the salt, the better it sticks)
- A home deep fryer or big pot with temperature gauge
- Cut the corn tortillas into eighths and shuffle them around to prevent them from sticking together in the fryer.
- In your deep fryer or pot, heat your oil to 350° – 375° F
- Gently place your tortillas into the oil to prevent splashing
- Be sure not to put too much in at once. This will cause uneven cooking and sticking
- Fry chips for about 2 or 3 minutes until golden or until the steam stops rising
- Remove chips and let them rest on a paper towel for about 1 minute, then sprinkle on salt
- As you add more and more chips and salt on top, the salt will begin to stick.
- To store, make sure they’re cool and place in a gallon storage bag with paper towels inside.
- To reheat at a later date, lay the chips out on a cookie sheet and place in the oven at 150° for about 10 minutes.