![]() Use a spider or slotted spoon to transfer them to a paper towel-lined plate or baking sheet and repeat with the remaining tortillas. When the chips are golden brown, let them drain. If they are browning too quickly, reduce the heat. Use tongs to flip the chips continuously until they are pale golden brown, about 2 minutes. They should fit in the skillet without overlapping. Then, add a single layer of tortilla triangles to the hot oil. No thermometer? If you add a small piece of tortilla to the oil, it should sizzle. ![]() The oil is ready when its temperature reads 350☏ on an instant-read thermometer. Next, heat the oil. Place a heavy, high-sided skillet or Dutch oven over medium-high heat. The first step in this recipe is cutting the tortillas. Use a pizza cutter or sharp knife to slice each one into six wedges. Avocado oil, vegetable oil, canola oil, and peanut oil would all work well! A note on oil choice: Make sure to use a neutral oil with a high smoke point for this recipe. You’ll just need 1/4 to 1/2 inch in the bottom of your Dutch oven or skillet. They come out so light and crispy!Īnd a plus of frying tortilla chips? It doesn’t require all that much oil. I’m not generally one for frying at home, typically choosing to bake or air fry instead, but when it comes to homemade tortilla chips, actually frying is totally worth it. My favorite method for how to make tortilla chips is to fry them. They’re the perfect snack for game day, Cinco de Mayo, or a taco night. ![]() I can easily devour a handful plain, but the crunchy chips stand up nicely to dips like salsa and guacamole too. Made with just 3 ingredients-corn tortillas, salt, and oil-they’re super simple to make, and they taste 10 times better than any store-bought tortilla chips I’ve tried. These homemade tortilla chips are crispy, flavorful, and light as air. If you have a bag of stale tortillas hanging out on your counter, don’t toss them.
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