White Corn Tortilla Chips
Homemade White Corn Tortilla Chips couldn’t be easier to make, made with 3 ingredients and taste better than store-bought chips. Perfect for dipping in your favorite salsa and makes the best snack or appetizer!
Servings: 4 servings
Ingredients
- 12 corn tortillas
- 4 cups vegetable or canola oil
- salt kosher salt, sea salt, or flaky salt
Instructions
- With a sharp knife or pizza cutter, cut tortillas into quarters and set aside. Line a baking sheet or plate with a few layers of paper towels.
- In a large frying pan or pot, heat oil over high heat for 3-4 minutes or until it reached 350 degrees F.
- Carefully and working in small batched, add corn tortillas pieces to hot oil for 3-4 minutes. Using a slotted spoon or tongs to gently turn the tortilla chips half way through cooking so they are evenly golden browned.
- Remove chips and place them on lined baking sheet. Repeat until you are out of tortilla pieces. The first batch of chips will take the longest (3-4 minutes) and by the time you get to the last batch, it could take a minute as the oil will continue to get hotter.
- Immediately sprinkle the chips with salt and allow to cool completely before serving. Store in an airtight container for up to 1 week in a cool area. Serve with your favorite salsa or enjoy them plain!
Notes
Recipe adapted from: Savory Experiments