Homemade Tortilla Chips (Fried or Baked)

• servings: 60 items
• active time: 5 minutes
• total time: 10 minutes

Ingredients

10 corn tortillas or use more for more chips, stale or dried out tortillas are best

¾ to 1 cup neutral, high-heat cooking oil like avocado oil, safflower oil, peanut oil, or vegetable oil

Sea salt to taste

Directions

Fried Tortilla Chips

Prepare plate: Line a large plate (or small baking sheet) with paper towels or a clean dishcloth, and set aside. You will drain the fried chips here later on.

Heat the oil: Add the oil to a wide, high-sided pot or cast-iron pan until it’s about ½ inch deep. Heat it over medium-high heat until it reaches 350°F (177°C).

Cut the tortillas: Cut each tortilla into 6 triangles.

Fry the chips: Add the tortilla triangles in a single layer to the hot oil. Use a slotted spoon or tongs to press them down gently. Cook for about 2 minutes, or until they are golden brown and crispy.

Drain and season: Transfer the chips to your prepared plate to drain, and immediately sprinkle them lightly with salt. Repeat with the remaining tortillas.

Baked Tortilla Chips

Prepare the oven and baking sheets: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or use a silicone baking mat.

Cut the tortillas: Spray or lightly brush the tortillas on both sides with oil. Cut each tortilla into six triangles.

Bake the chips: Arrange the chips in one layer on the baking sheets. Bake until the chips are crisp and golden brown, 10 to 20 minutes. Check the chips often, and if some are browning quicker than others, rotate the baking sheets to encourage even baking. As they come out of the oven, lightly season each chip with salt and then serve.

Nutrition

• Serving Size: About 12 chips
• Calories: 177
• Total Fat: 9.8g
• Saturated Fat: 1.4g
• Cholesterol: 0mg
• Sodium: 254.1mg
• Total Carbohydrate: 21.4g
• Dietary Fiber: 3g
• Total Sugars: 0.4g
• Protein: 2.7g