Tortilla Chips (Homemade from Corn Tortillas)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesTortillaChipsFromScratchHomemadeFriedCrunchyMexicanStyle
Nutrition (per serving)
140Calories
2 gProtein
18 gCarbs
7 gFat
0 gSugar
300 mgSalt
Ingredients
- 12–15 (6-inch) Corn tortillas (fresh or store-bought)
- for deep frying (≈1 liter) Vegetable oil
- to taste Sea salt or kosher salt
Method
- Cut each tortilla into 6–8 wedges (pizza-slice style).
- Heat oil in deep pot or fryer to 175–180 °C (350–360 °F) — test with small piece of tortilla (should sizzle immediately).
- Fry tortilla wedges in small batches (do not overcrowd) 1–2 minutes per side until golden and crisp.
- Remove with slotted spoon → drain on paper towels.
- While hot, sprinkle generously with salt → toss gently.
- Cool completely → store in airtight container up to 1 week.
- Serve with salsa, guacamole, or queso — crispy homemade tortilla chips.
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