Recipe courtesy of Mary Sue Milliken and Susan Feniger

Fried Tortilla Chips

  • Level: Easy
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Vegetable oil for deep frying

12 large corn tortillas (recipe below), or use store bought, cut into 6 wedges each

1/2 teaspoon salt


  1. Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees. Test by dropping in a piece of tortilla. If it bubbles immediately and rises to the surface, the oil is ready.
  2. Fry the wedges a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain. Sprinkle with salt while still warm, and continue frying in batches.
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