Ingredients
Units
Scale
- 10 corn tortillas (yellow, 6-inch) — Use stale or dried tortillas for best results
- 3/4 - 1 cup neutral, high-heat oil — Avocado oil, safflower oil, peanut oil, or vegetable oil
- Sea salt to taste — Sprinkle on warm chips immediately after frying
Instructions
- Set up a station with a paper towel–lined plate or baking sheet near your stove.
- Add oil to a wide, high-sided pot until ½ inch deep. Heat to 350°F using a thermometer.
- Cut each tortilla into 4 triangles (like pizza slices).
- Working in batches, add tortilla triangles to hot oil in a single layer. Gently press down with tongs.
- Cook for about 2 minutes until golden brown and crispy.
- Transfer to paper towels and immediately sprinkle with sea salt.
- Let oil return to 350°F and repeat with remaining tortillas.
- Serve warm or store in an airtight container for up to 3 days.
Notes
Temperature is key: Use a thermometer. 350°F is your target. Too low and chips absorb oil; too high and they burn.
Baked option: Brush tortillas lightly with oil, cut into triangles, arrange on parchment-lined baking sheets, and bake at 375°F for 10–20 minutes, rotating halfway through.
Storage: Keep in an airtight container for 2–3 days. Re-crisp in a 300°F oven for 5 minutes if they soften.
Oil reuse: Strain cooled oil through fine mesh and reuse for 1–2 more times. Store in a cool place.
Flavor variations: Add a pinch of cumin, chili powder, or lime zest to the salt before sprinkling.
