Chili Tortilla Chips
- Level: Easy
- Yield: 4 servings
- Total: 25 min
- Active: 25 min
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.
Cook’s Note
Reheat the chips in a 350 degree oven for 4 minutes.