I love eating in Mexican restaurants like Lorena’s and La Puente, which make their own tortilla chips from scratch. They are so much better than pre-packaged, store bought chips. Well, it’s simple – if a little time-consuming – to make fresh tortilla chips at home. You can make a little or a lot, just be sure to do it in batches so that you don’t crowd the chips in a fryer.
- Corn tortillas: 6 to 8 inch tortillas work best
- Oil for deep-frying, preferably peanut oil
- This step isn’t critical, but if you have the time, spread the tortillas you plan to use out on kitchen towels and allow them to rest on the counter or table for a couple hours. This will get rid of any moisture in the tortillas.
- When you’re ready to make the chips, heat the oil in a deep-fryer or Dutch oven 365 degrees F.
- While the oil is heating, stack a few of the tortillas and cut them into triangles. I usually cut each tortilla into six or eight pieces, depending on the size of the tortillas.
- When the oil has reached 365 degrees, drop a handful of the tortillas into the hot oil. Fry the chips for about one minute, stirring once or twice, until the chips turn golden and are crisp. Be sure not to crowd the chips in the oil.
- Remove the chips and drain on paper towels or paper shopping bags to help soak up excess oil.
- Lightly salt the cooked chips and repeat with the remainder of the tortillas.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.