Tortilla chips made at home are delightfully crunch and incredibly fresh. I like to make mine with cinnamon and sugar, but they can be made savory with just a little bit of salt of a variety of other flavors. Below, I’ve described my recipe on how to make this delicious treat.
Frying the chips
These chips fry fairly easily. Once the oil is hot, put half the chips in and make sure they are not overlapping. I like to turn them every 30 seconds to a minute in order to get even browning. After that, I shake off any excess oil and place them in the cinnamon sugar mixture. This allows the chips to be evenly coated, since the sugar is more likely to stick to the oil. Then, cool and eat!
Besides cinnamon sugar, here are some other flavor combinations that would be good to try:
- Plain with just salt
- Ranch seasoning, smoked paprika, garlic, onion, and salt (Cool Ranch copycat)
- Lime juice and salt (may need to be baked instead of fried)
- Sugar, salt, chili powder, cinnamon, cayenne pepper, paprika (Spicy Sweet Chili copycat)
- 4 corn tortillas
- 2 c. oil
- 3 Tbsp. sugar
- 1/4 tsp. sugar
- Pinch of salt (optional)
- In a skillet, heat oil over medium (5-6) heat. Make sure oil is at least 1/2" deep.
- Combine sugar, cinnamon, and salt in a flat-bottomed container with a lid. Set aside.
- Cut tortillas into 6 slices by first cutting down the center, then cutting halves into two equal pieces.
- Add half the tortilla slices to the oil. Turn every 30 seconds to 1 minute to get even cooking.
- Once tortilla pieces are golden on both sides, remove from oil. Place in cinnamon sugar and gently shake to distribute coating.
- Repeat with second half of tortilla slices. Allow to cool before eating.