Homemade Deep Fried Tortilla Chips Recipes

Steps:

• 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.
• 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.

Steps:

• Frying method:
• Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
• Baking method:
• Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.

Steps:

• Salsa:.
• Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
• Stir well with a spoon.
• Cover with plastic wrap and chill until serving time.
• Tortilla Chips:.
• Arrange the tortillas in a stack and cut into 6 equal wedges.
• Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer.
• Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
• Drain on paper towels; sprinkle lightly with salt, if desired.
• Store in an airtight container.
• House Seasoning:.
• Mix ingredients together and flavor chips to taste.
• Store leftover seasoning in an airtight container for up to 6 months.

Steps:

• Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes.
• Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain.

Steps:

• Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
• Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
• When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
• Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.