If you don’t have a thermometer, you can tell the oil is ready when it’s shimmering but not smoking. Ideal oils for frying tortilla chips are vegetable and canola. [1] X Research source
For smaller chips, cut each tortilla half into four wedges. You can either use store-bought or homemade tortillas to make these chips.
Transfer the chips to a towel-lined baking sheet. Line a baking sheet with a layer of paper towel. Transfer the cooked chips to the baking sheet and set them aside to cool. As they cool, the paper towel will absorb more of the excess oil. [5] X Research source Repeat until all the chips have been fried, removed from the oil, and transferred to the baking sheet.
You can also season the chips with pepper, garlic powder, herbs, and other spices and seasonings.
To make these tortillas with wheat flour instead, reduce the amount of water in the recipe to ¾ cup (176 ml). [8] X Research source
If the dough seems too dry and crumbly, work in a tablespoon (15 ml) of water. If the dough feels gummy and sticky, work in a tablespoon (7 g) of masa harina. [9] X Research source
The resting period isn’t vital if you don’t have time to wait, and you can roll the tortillas as soon as the dough is ready. The resting period will give the masa harina time to fully absorb all the water, and improve the texture of the tortillas.
You can also use a tortilla press to flatten the dough balls into tortillas.
Brush the griddle with a thin layer of oil if you don’t have a non-stick pan.
Repeat until all of the tortillas have been cooked.
Pepper Rosemary Garlic or onion powder Curry powder Lime flavoring
Watch the chips carefully as they bake, because they are thin and prone to charring.
Store leftover chips in an airtight container for up to five days. [19] X Research source
