Tortilla Chips: Deep-Frying For A Crispy Crunch

Making tortilla chips at home is a simple process that only requires two ingredients: tortillas and oil. You can use store-bought corn tortillas or make them from scratch. Corn tortillas are preferred over flour tortillas as they are gluten-free and provide a crunchier texture.

To make the chips, start by cutting the tortillas into triangles or wedges. Then, heat oil in a deep fryer or a large skillet/frying pan to 350°F (175°C-180°C). Once the oil is hot, carefully place the tortilla pieces into the oil in small batches to ensure even frying. Fry the chips until they are golden brown and crispy, which should take around 1-2 minutes. Remove the chips from the oil using a slotted spoon or tongs and drain them on paper towels. Sprinkle the chips with salt while they are still warm, and enjoy!

Choosing the right oil

When it comes to deep-frying tortillas, selecting the right oil is crucial. The ideal oil should have a high smoke point, a neutral flavour, and the ability to create a crispy texture. Here's a detailed guide to help you choose the best oil for frying tortillas:

Vegetable Oil

Vegetable oil is a versatile and cost-effective option for deep frying. It boasts a high smoke point of around 400°F (204°C), making it suitable for frying tortillas at high temperatures. Its neutral flavour ensures that the natural taste of the tortillas shines through. However, vegetable oil is often highly processed and may contain a blend of oils of varying quality. Additionally, it contains a considerable amount of omega-6 fatty acids, which may contribute to inflammation if consumed in excess.

Canola Oil

Canola oil is another excellent choice for frying tortillas due to its high smoke point of about 400°F (204°C) and mild, neutral taste. It has lower saturated fat content compared to other frying oils, making it a healthier option for those conscious about their fat intake. Canola oil also contains omega-3 fatty acids, which promote heart health. However, similar to vegetable oil, it is often highly processed and may contain significant amounts of omega-6 fatty acids. Some people avoid canola oil due to concerns about its processing methods, so look for cold-pressed or organic options if this is a concern.

Peanut Oil

Peanut oil has an exceptionally high smoke point of around 450°F (232°C), making it ideal for deep frying tortillas. It can withstand the higher temperatures needed to create perfectly crispy textures without breaking down. Some people love the slightly nutty flavour that peanut oil imparts, especially when frying dishes like chicken or tempura. However, the strong flavour can be a downside for more delicate dishes, as it may overpower their taste. Additionally, those with peanut allergies must avoid using peanut oil altogether. While generally healthy, peanut oil does contain a fair amount of saturated fat, so it's something to be mindful of if you're watching your fat intake.

Olive Oil

Olive oil is a popular choice for many cooking applications, but it's less suitable for deep frying tortillas due to its lower smoke point of about 375°F (191°C). When used for shallow frying at lower temperatures, olive oil can add a rich, complex flavour to dishes. Extra virgin olive oil, in particular, is packed with antioxidants and heart-healthy monounsaturated fats. However, due to its lower smoke point, olive oil is prone to breaking down at higher temperatures, losing its health benefits and developing off-flavours. It's also more expensive than other frying oils, so it may not be the most budget-friendly option for large-scale frying.

Advocate Oil

Advocate oil is a newer option for deep frying, offering both versatility and health benefits. It has a high smoke point of approximately 450°F (232°C), allowing it to handle even the hottest deep frying temperatures without breaking down or producing harmful compounds. Advocate oil also has a neutral taste, making it ideal for frying a variety of dishes without imparting unwanted flavours. It tends to be less processed than traditional vegetable or canola oils and contains a more balanced ratio of omega-3 to omega-6 fatty acids, contributing to better heart health. However, advocate oil can be more expensive and may not be as widely available depending on your location. Its health benefits can also vary depending on the brand and processing methods, so look for cold-pressed or minimally processed varieties.

In summary, the best oil for deep frying tortillas depends on your personal preferences and specific needs. Consider factors such as smoke point, flavour, health benefits, availability, and cost when making your decision. Remember to store your chosen oil properly and follow best practices for maintaining and reusing frying oil to ensure optimal results and extend its longevity.

Cutting tortillas into triangles

To cut tortillas into triangles, start by stacking your corn tortillas. Cut them into wedges—you can cut each tortilla into 4, 6, or 8 triangles. You can use a pizza cutter to make the process easier.

Once you've cut your tortillas into triangles, you can start frying them. Heat oil in a large skillet or frying pan over medium-high heat, ensuring the oil reaches a depth of at least 1/4 inch in the pan. You can test if the oil is hot enough by frying a small piece of tortilla—if it sizzles and the oil bubbles, it's ready.

Place the tortilla triangles carefully into the hot oil using metal tongs, a slotted spoon, or a metal spatula. Make sure the triangles are in a single layer and not overlapping to ensure even frying. Fry in small batches to maintain a steady oil temperature and achieve an even fry.

Heating the oil

Firstly, you will need a sufficient amount of oil. Pour about half an inch of oil into your deep fryer or pan. You can use a variety of oils such as vegetable oil, canola oil, peanut oil, or avocado oil.

Turn on the heat to medium-high. You want to gradually bring the oil to temperature; heating it too quickly can be dangerous. The ideal temperature for frying tortilla chips is 350°F (175°C-177°C). If you have a deep-frying thermometer, you can use it to monitor the oil's temperature.

If you don't have a thermometer, there is a simple test to check if the oil is hot enough. Carefully drop a small piece of tortilla into the oil. If it sizzles and the oil bubbles around it, the oil is ready. If the tortilla piece browns too quickly, the oil is too hot, so let it cool down a bit.

Once the oil reaches the desired temperature, you can start frying your tortilla chips. Work in small batches to maintain an even temperature. Place the tortilla triangles carefully into the hot oil, ensuring they are in a single layer and not overlapping. Use a slotted spoon or tongs to separate them if needed.

Fry the chips until they are golden brown and crispy, which should take around 1-2 minutes. Keep an eye on them, as they can go from golden to burnt very quickly. Adjust the heat as needed to control the frying process.

When the chips are done, remove them from the oil with a slotted spoon or tongs and place them on a paper towel-lined plate to drain off excess oil. Repeat the process with the remaining tortilla triangles, making sure to maintain the oil temperature.

Frying the tortilla triangles

Step 1: Prepare the Tortillas

Before frying, you should cut your tortillas into triangles. Stack 8 tortillas and cut them into 6 to 8 equal wedges, resembling pie slices. This will give you plenty of chips to work with.

Step 2: Heat the Oil

Pour about half an inch of oil into a deep pan or pot. You can use a variety of oils, such as vegetable oil, canola oil, peanut oil, or any other light-flavored oil with a high smoke point. Heat the oil over medium-high to high heat. The ideal temperature for frying tortilla chips is around 350°F (175°C to 180°C).

Step 3: Test the Oil Temperature

It is crucial to ensure that your oil is at the right temperature before adding the tortilla triangles. You can test this by dropping a small piece of tortilla into the oil. If the oil is hot enough, the tortilla piece should sizzle and bubble vigorously. If it browns too quickly, the oil is too hot, so let it cool down a bit.

Step 4: Fry the Tortilla Triangles

Carefully add a handful of tortilla triangles to the hot oil. Use a slotted spoon or tongs to separate them and ensure they don't stick together. Fry the chips in small batches to maintain a steady oil temperature, which will give you an even fry. Turn the chips occasionally to ensure even browning.

Step 5: Cook Until Crisp and Golden

Fry the tortilla triangles until they are crispy and golden brown. This should only take about 1 to 2 minutes, as the chips fry quickly since they are already cooked. Keep a close eye on them to avoid overcooking or burning.

Step 6: Remove and Drain

Once the chips are golden and crispy, remove them from the oil using a slotted spoon or tongs. Transfer them to a paper towel-lined plate to drain off excess oil. Blot the chips with another paper towel if needed.

Step 7: Season and Serve

While the chips are still warm, sprinkle them with salt. You can also add other seasonings like garlic powder, onion powder, or a pinch of chili powder for some heat. Toss the chips to distribute the seasoning evenly. Serve your freshly fried tortilla chips with your favorite dips, salsas, or nacho toppings!

Tips for Frying Tortilla Triangles:

• Don't overcrowd the pan. Fry the chips in small batches to maintain a steady oil temperature.
• Adjust the heat as needed. If the chips are browning too quickly, reduce the heat slightly. You may also need to adjust the heat between batches, as each batch will lower the oil temperature a little.
• Dry out the tortillas before frying. Some people recommend letting tortillas sit out for an hour or using day-old tortillas to reduce moisture content and prevent oil absorption.
• Use a deep-frying thermometer for precise temperature control.
• Stir and flip the chips occasionally during frying to ensure even cooking.
• Let the chips cool before serving. Freshly fried chips are delicious, but be careful not to burn yourself!

Flavouring the chips

Flavouring the tortilla chips is a key step in the chip-making process. It is important to season them while they are still warm from the fryer, so the seasoning sticks to the chips.

The most common seasoning is salt. You can use regular table salt, or kosher salt, or sea salt, depending on your preference. You can also add a little lime zest to the salt to create a zesty, tangy flavour.

If you want to spice up your chips, add a pinch of chili powder or cayenne pepper to the salt before sprinkling. You can also finish the chips with a squeeze of lime juice.

For a more elaborate flavour profile, you can try a ranch or nacho cheese seasoning. For nacho cheese, mix Parmesan cheese, smoked paprika, chili powder, and garlic powder. For a cool ranch flavour, you can use a ready-made buttermilk ranch dressing spice mix.

Frequently asked questions