How To Make Homemade Tortilla Chips the Easy Way

Making your own tortillas are not as hard as you may think. In fact, they are easier than most. You can bake or fry tortilla chips as well

About 3/4 to 1 cup canola, grapeseed, or corn oil (a high smoke point oil), more or less depending on how many chips you are making
Corn tortillas (get the standard kind, not the super fancy kind), each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people
Kosher salt

Tortilla chips that are dried out a bit first will fry better. You can leave the tortilla out overnight, exposed to air so that they stale just a bit and by the next day they are ready to go. They can also be dried out in the oven or microwave. Place the tortillas in the oven flat out on baking sheets in 350 degree oven 5 minutes or 200 degree oven 10 minutes Microwaving the tortillas in a single layer on paper towel for 20 to 60 seconds will offer same effect. Be careful not to crisp just dry

Cut tortillas in 6 pieces. In skillet pour oil 1/8 to 1/4 inch deep. Heat oil on medium heat (350 degree) The oil should not smoke. 

Prepare a large plate with paper towel and have extra paper towels ready. In single layer place tortilla triangles into oil. Use tongs or slotted spoon to move tortillas around in oil. They should not touch and all sides should get coated with oil. Fry about 2 minutes or til chips start to change color and are firm

Remove chips using tongs or slotted spoon Place on paper towel lined plate. Season with salt Cover with a second paper towel. 

Note:

Placing tortilla triangles in hot oil lowers the oil temp. You may want to increase heat just a bit. As chips color lower heat. Reduce heat to low, oil doesn't overheat between batches of chips. 

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