The Perfect Tortilla Chips: Deep-Frying Secrets

Making tortilla chips at home is a simple process that yields a tasty snack. All you need are tortillas and oil, though a deep fryer is also recommended. You can use store-bought or homemade tortillas, and corn or flour varieties work well. Cut the tortillas into triangles, heat the oil to around 350°F (175-180°C), and fry the tortilla pieces in batches until golden brown and crispy. Remove the chips from the oil with a slotted spoon and drain them on paper towels, seasoning with salt while they're still warm.

Choosing the right oil

The first step in making anything fried is to make sure you have the right oil. For tortilla chips, you'll want to use an oil with a high smoke point—the temperature to which it can be heated without smoking. When an oil smokes, watch out—it's ready to burn!

Good oils for frying at high heat include safflower, sunflower, peanut, soybean, vegetable, canola, refined almond, avocado, and cottonseed.

If you're frying tortilla chips, it's best to avoid butter, margarine, and olive oil, as these don't have high enough smoke points.

You'll need about 1 cup of oil for frying. Heat the 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. The ideal temperature for frying tortilla chips is 350°F (175°C).

If you don't have a thermometer, you can test if the oil is hot enough by frying a small piece of tortilla. If the tortilla sizzles and the oil bubbles around it, it's ready. If the piece browns too quickly, the oil is too hot, so remove the pan from the heat and let it cool for a minute.

When frying tortilla chips, it's important to not overcrowd the pan. Fry a few chips at a time, placing them carefully in the oil with metal tongs, a slotted spoon, or chopsticks, ensuring they are in a single layer and not overlapping.

Turn the chips occasionally in the oil until they are lightly browned and crisp, which should take about 1-2 minutes. Transfer the chips to a paper towel-lined plate to drain off excess oil. Repeat the process with the remaining chips.

Preparing the tortillas

Stack your tortillas and cut them into wedges. You can cut them into four, six, or eight pieces, depending on how big you want your chips to be. If you're using 10-inch tortillas, cut them into eight triangles. For 6-inch tortillas, six or eight pieces are ideal.

Now you're ready to start frying! Heat about half an inch of oil in a deep pan or skillet on medium-high heat. Vegetable, canola, or any light-flavored oil with a high smoke point will work well. Heat the oil to 350°F (175°C-182°C). If you don't have a thermometer, test the oil by frying a small piece of tortilla. It's ready when the tortilla sizzles and the oil bubbles around it.

Once the oil is hot, carefully add a single layer of tortilla triangles. Fry in batches to avoid overcrowding the pan and maintain an even temperature. Use a slotted spoon or tongs to ensure the tortillas are fully submerged and cook evenly. Fry for about 1-2 minutes, turning occasionally, until the chips are golden brown and crispy.

Remove the chips from the oil with a slotted spoon and drain them on a paper towel-lined plate. Repeat this process with the remaining tortilla triangles.

Heating the oil

Firstly, you'll need to choose the right type of oil. It is recommended to use a light-flavoured oil with a high smoke point, such as avocado oil, safflower oil, peanut oil, vegetable oil, canola oil, or salad oil. The amount of oil you use will depend on the size of your pan, but aim for a depth of about 1/2 inch to 2 inches.

Next, heat the oil in your pan over medium-high heat. You can use a deep-frying thermometer to monitor the temperature; you're aiming for around 350°F (175°C-182°C). If you don't have a thermometer, you can test the oil by dropping a small piece of tortilla into it. If the oil is hot enough, the tortilla should sizzle and bubble. If it browns too quickly, the oil is too hot, so remove the pan from the heat and let it cool slightly.

Once the oil is at the right temperature, you can start frying your tortilla chips. Work in small batches to avoid overcrowding the pan, which can cause uneven cooking. Use metal tongs, a slotted spoon, or a spider strainer to carefully lower the tortilla triangles into the hot oil. Fry the chips for around 1-2 minutes, or until they are golden brown and crispy. Remember to adjust the heat as needed to maintain the ideal temperature.

Finally, use your utensil of choice to transfer the crispy tortilla chips to a paper towel-lined plate or a colander to absorb any excess oil. Sprinkle the chips with salt while they are still warm so that it sticks to the surface. Repeat the frying process with the remaining tortilla triangles until you've fried them all.

Frying the tortilla chips

Step 1: Prepare the Oil

Heat about half an inch of oil in a deep pan or pot over medium-high heat. You can use a variety of oils, such as vegetable oil, canola oil, peanut oil, or avocado oil. Aim for a temperature of around 350°F (175°C-182°C). If you don't have a thermometer, test the oil by dropping a small piece of tortilla into it. If it sizzles and bubbles, the oil is ready.

Step 2: Cut and Fry the Tortillas

Cut corn or flour tortillas into wedges or triangles. You can cut them into six or eight pieces, depending on your preferred size. Carefully place a handful of tortilla pieces into the hot oil. Stir them to separate the pieces and ensure even cooking. Fry in small batches to maintain a steady oil temperature.

Step 3: Cook Until Crisp

Cook the tortilla chips for about 1 to 2 minutes, or until they are golden brown and crispy. Use a slotted spoon to stir and remove the chips from the oil. Drain the excess oil by placing the cooked chips on a paper towel-lined plate.

Step 4: Season and Serve

While the tortilla chips are still warm, sprinkle them with salt. You can also add other seasonings like garlic powder, onion powder, or chili powder for extra flavour. Serve the chips with your favourite dips, such as guacamole, salsa, or queso. Enjoy!

Seasoning the tortilla chips

Seasoning tortilla chips is a great way to elevate your snack and impress your guests. The seasoning can be as simple as a sprinkling of salt, or you can get creative with various spices and powders to add a kick of flavour. Here are some tips and tricks for seasoning your deep-fried tortilla chips:

Salt:

A classic choice for seasoning tortilla chips is salt. You can use regular table salt, but for a more intense salty flavour, opt for kosher salt or coarse salt. Sprinkle the salt on the chips while they are still warm so that it sticks to the chips. You can also add salt to the oil before frying, which will give the chips an even saltier flavour.

Garlic Powder:

Garlic powder adds a savoury kick to your tortilla chips. Mix it with oil and brush it onto the tortillas before baking, or sprinkle it on after frying. If you're feeling adventurous, you can also try garlic salt, which combines the flavour of garlic with a salty kick.

Onion Powder:

Onion powder is another great option for adding savoury flavour to your chips. Like garlic powder, you can mix it with oil and brush it onto the tortillas before baking, or sprinkle it on after frying. Combining onion and garlic powder will give your chips a bold flavour similar to sour cream and onion chips.

Chili Powder:

For spice lovers, adding chili powder to your tortilla chips will give them a nice kick. You can use regular chili powder or chipotle chili powder for a smoky flavour. Add it to oil and brush onto the tortillas before baking, or sprinkle it on after frying. If you want to turn up the heat even more, add a pinch of cayenne pepper.

Lime Juice:

Squeezing some lime juice over your tortilla chips will give them a zesty twist. You can also try lemon juice for a slightly less tangy flavour. The citrus juice will also help to preserve the chips, keeping them crispy for longer.

Other Seasoning Ideas:

There are endless possibilities for seasoning your tortilla chips. You can experiment with different combinations of spices, such as ground cumin, ground coriander, smoked paprika, or taco or fajita seasoning. You can also try adding a few drops of liquid smoke for a unique, smoky flavour. Get creative and find the perfect seasoning blend for your taste buds!

Frequently asked questions