Homemade Tortilla Chips
Ingredients
-
20
pieces
extra thin corn tortillas
-
4
cups
vegetable oil for frying
-
to taste
salt
Instructions
- Preheat vegetable oil in a large sauté pan to 340°F, ensuring it doesn't exceed 350°F.
- Line a baking sheet with two layers of paper towels.
- Cut the tortillas into wedges by stacking them and slicing each stack into six pieces.
- Fry the tortilla wedges in batches, adding about 15 at a time to the oil.
- Cook until the chips curl slightly, about 20 seconds, then flip them using a spider strainer.
- Continue cooking on the opposite side for another 20 seconds until they are just barely darker.
- Remove the chips and let them drain on paper towels, shaking off excess oil.
- Repeat the frying process until all chips are cooked and drained.
Nutrition Facts (estimated)
Servings
6
Calories
211
Total fat
11g
Total carbohydrates
28g
Total protein
2g
Sodium
39mg
Cholesterol
0mg
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