Deep-Frying Corn Tortilla Chips: A Tasty Treat?

Corn tortilla chips are a popular snack, often served with dips such as salsa, guacamole, or queso. They can be made at home by frying corn tortillas in oil, and are also simple to bake or air fry. Frying the chips is generally considered to produce the best results, with a lighter and crispier texture than baking.

Deep frying tortilla chips can be done in a deep fryer or on a stove. The oil should be heated to around 350°F (175-180°C) before adding the chips, and they should be fried in small batches to avoid overcrowding the pan and lowering the oil temperature. The chips will fry quickly, and should be turned occasionally to ensure even cooking. They are done when they turn a golden brown colour, which usually takes around 1-2 minutes.

Homemade tortilla chips are best enjoyed fresh, but can be stored for a day or two in an airtight container.

How to cut tortillas for frying

To cut tortillas for frying, stack your tortillas and cut them into triangles or wedges. You can also cut them into squares or strips, depending on your preference. Each tortilla should yield about 6 chips.

If you are making taco shells, you don't need to cut the tortillas. Simply fry them flat and fold them in half to form a taco shell.

Best oils for frying tortilla chips

Frying your own tortilla chips at home is a great way to ensure they are fresh and crispy. To get the best results, it is important to choose the right oil for frying.

Oils with a High Smoke Point

When frying tortilla chips, it is best to use oils with a high smoke point. The smoke point is the temperature at which an oil starts to smoke and burn, which can affect the taste of your chips. Oils with a high smoke point include:

• Safflower oil
• Sunflower oil
• Peanut oil
• Vegetable oil
• Canola oil
• Refined almond oil
• Avocado oil
• Cottonseed oil

Oils to Avoid

On the other hand, there are some oils that are not suitable for frying at high heat and should be avoided. These include:

• Butter
• Margarine
• Olive oil

How Much Oil to Use

When frying tortilla chips, you only need to use a small amount of oil. A depth of 1/8 to 1/2 inch is usually sufficient. You can use a frying pan, wok, or a deep fryer to heat the oil.

Frying Temperature

The ideal temperature for frying tortilla chips is around 350°F (177°C). You can use a thermometer to check the temperature of the oil, or test it by dropping a small piece of tortilla into the oil. If it sizzles and turns brown quickly, the oil is ready.

Tips for Frying Tortilla Chips

• Cut the tortillas into wedges or triangles before frying.
• Work in small batches to maintain a steady oil temperature.
• Fry the chips until they are golden brown and crispy, which usually takes about 2-4 minutes.
• Use tongs or a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to drain and cool.
• Sprinkle the chips with salt while they are still warm.
• Store any leftover chips in an airtight container once they have cooled completely.

Frying temperature

If you don't have a thermometer, there is a simple test to check if the oil is hot enough. Drop a small piece of tortilla into the oil. If it sizzles, the oil is ready. If it browns too quickly, the oil is too hot, so remove the pan from the heat and let it cool down a little.

It's important to note that the oil temperature will drop when you add the tortilla triangles, so you may need to increase the heat to maintain the desired temperature. After each batch of chips, you will also need to turn the heat up slightly as the oil temperature will drop.

How to prevent overcrowding in the fryer

Yes, you can use a deep fryer to make corn tortilla chips. Here are some tips to prevent overcrowding in the fryer:

Firstly, it is important to cut your tortillas into evenly-sized wedges or triangles. This ensures that each chip has a similar cooking time, allowing you to fry multiple batches without overcrowding the fryer.

Next, work in small batches. Frying in batches is crucial to maintaining a steady oil temperature and preventing overcrowding. Add a single layer of tortilla wedges to the hot oil, ensuring they are not overlapping. This allows each chip to cook evenly without sticking together. If you add too many chips at once, they may stick together, preventing even cooking and causing overcrowding.

Additionally, use a large enough pot or fryer to prevent overcrowding. A larger vessel provides more space for the chips to cook without touching. This also helps maintain a consistent oil temperature, as adding too many chips at once can cause the oil to cool down.

Finally, monitor the oil temperature closely. The ideal temperature for frying tortilla chips is between 325°F and 350°F. If the oil is too hot, it can cause the chips to brown too quickly, and if it's too cold, the chips will absorb too much oil. Adjust the heat as needed to maintain the ideal temperature and prevent overcrowding.

How to season tortilla chips

Seasoning tortilla chips is a simple process that can be done in a few different ways. Here is a step-by-step guide on how to season your tortilla chips:

Ingredients:

• Corn tortillas
• Oil (avocado, safflower, peanut, vegetable, or olive oil)
• Salt (kosher, sea salt, or coarse salt)
• Lime juice (optional)
• Spices (cumin, chili powder, garlic powder)

Instructions:

• Start by cutting your corn tortillas into triangles. You can stack them and cut them into wedges, or cut each tortilla individually.
• If you want to add extra flavour to your chips, you can mix lime juice and oil in a spray bottle and spray each chip. Alternatively, brush the chips with the oil and lime juice mixture using a pastry brush.
• If you're using spices, sprinkle each chip with a mixture of cumin, chili powder, and salt, or your desired spices. You can also mix the spices with the oil before brushing or spraying the chips.
• Place the chips in a single layer on a baking sheet or plate. If frying, use a deep fryer or a pan with about an inch or two of oil.
• If baking, preheat your oven to 350°F (175-190°C). Bake the chips for about 6-12 minutes, checking regularly to ensure they don't burn.
• If frying, heat the oil to about 350°F. Fry the chips in small batches to maintain a steady oil temperature. Fry each batch for about 30-40 seconds on each side, or until golden brown.
• Once the chips are cooked, remove them from the oil or oven and place them on a paper-towel-lined plate to absorb any excess oil.
• Sprinkle the chips with salt while they are still warm. You can also add other seasonings at this point, such as cumin or chili powder.
• Allow the chips to cool before serving.

Your seasoned tortilla chips are now ready to be enjoyed! You can store any leftover chips in an airtight container or a Ziploc bag with the air squeezed out. They should stay crispy for a day or two.

Frequently asked questions