Chili Tortilla Chips

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 48 ounces (6 cups) peanut oil
  • 10 (6-inch) corn tortillas
  • 1 tablespoon kosher salt
  • 1/4 teaspoon ground chipotle powder
  • 1/4 teaspoon ground chili powder
  • 1/4 teaspoon ground cumin
Directions
  • Pour the peanut oil into a large (11 x 4-inch) stainless steel pot fitted with a candy thermometer; you want the oil to be at least 1-inch deep. Heat the oil to about 380 degrees, or almost smoking.

  • Cut the tortillas in quarters (they will seem large) and add them in batches to the hot oil without crowding them. Cook for 2 to 3 minutes, turning once to brown evenly. Remove the tortillas with a flat wire strainer or tongs and place them on a sheet pan lined with paper towels. Continue cooking the chips until they're all fried.

  • Meanwhile, combine the salt, chipotle powder, chili powder, and cumin in a small bowl. While the chips are still hot, sprinkle them evenly with the spice mixture. Serve warm or at room temperature.


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