Fried Tortilla Chips

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Peanut oil, for frying
  • 8 fresh corn tortillas
  • House Seasoning, recipe follows
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Heat 1-inch of peanut oil in a large frying pan over medium-high heat to 350 degrees F.

Arrange the tortillas in a stack and cut into 6 equal wedges like a pizza. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate; sprinkle lightly with House Seasoning and store in an airtight container.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

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    This is a great basic recipe, I used corn tortillias that I had to use up. I fried them in canola oil & seasoned them with Emeril's Bayou Blast seasoning that I make & keep on hand to season just about everything, hubby paired them with his salsa, will make these next week end for Super Bowl! Oh, these tast pretty good with a fried egg for breakfast too!
    So much better than the store bought chips and really not that much more effort. I paired them with the Tomatillo Salsa from Susan Fineger and Mary Sue Millican (Border Grill and sangria for appetizers. Delish.
    VERY nice basic recipe for making your own tortilla chips! I tried two recipes back to back....baking the FLOUR tortillas and frying them....I think frying is the best method for the flour tortilla chips. Next time I will try the CORN tortilla chips (again trying both methods) and see what the difference is. I used these chips as a substitute for crackers (as I didn't have any on hand) for a roasted garlic and brie appetizer...I don't think I will be buying boxed crackers anymore! 
    good tasting, I like mine with the light sprinkle of the house seasoning and my wife likes hers with a heavy spriinkle.
    This recipe is super simple and delicous. I tried it to use up left over corn tortillas from a different recipe. I used vegetable oil because that is what I had in the house. Also seasoned 1/2 the batch with salt and pepper and the other half with Essence of Emeril seasoning I had in the house. They were awesome!!! This is great recipe to try out your own tastes and seaon the way you like it. Next I may make a sweet version with cinnamon and suger...sounds like a good breakfast snack...
    way to easy to make and they taste great all by them selves or with the salsa too
    THESE TURNED OUT GREAT JUST LIKE THEY WERE MADE IN AN AUTHENTIC MEXICAN RESTARAUNT.I'VE MADE THEM WITH THE FLOURED TOTILLAS AND TURNED THEM IN TO SUPER NACHOS BY ADDING MEAT,CHEESE,PEPPERS AND SOUR CREAM BUT THEY ARE GREAT WITH JUST CHEESE DIP AND SALSA.GREAT EASY RECIPE
    THIS RECIPE IS JUST AS I TITILED IT. SIMPLE, EASY, & DELICIOUS. I HAVE BEEN DOING THIS FOR YEARS NOW. I LOVE TO USE THE BLUE TORTILLA.& MY CHILDREN LOVE TO HELP BY USING A PIZZA CUTTER TO CUT THE TORTILLAS FOR ME. WE EVEN EAT THESE WITH SOME CHOP MEAT & SEASONINGS. TASTE GREAT!
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    This recipe is featured in:

    Cinco de Mayo