Homemade Tortilla Chips from 'Ultimate Nachos'

Use this basic tortilla chip recipe as a base for frying up your own chips to use in recipes from our Cook the Book column this week: Lee Frank and Rachel Anderson's Ultimate Nachos. While the recipe is written for a single tortilla, you can fry many, many more chips in this manner. If you're using a large skillet, or frying more than a couple of tortillas, you will want to increase the amount of oil used. A depth of 1/4 inch of oil is plenty for these slender chips.

Reprinted with permission from Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails by Lee Frank and Rachel Anderson, copyright 2013. Published by St. Martin's Griffin. All rights reserved. Available wherever books are sold.

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Homemade Tortilla Chips from 'Ultimate Nachos'

Ingredients

  • 1 ounce (2 tablespoons) vegetable or canola oil
  • 1 corn tortilla
  • Salt
  • Cayenne pepper (optional)

Procedures

  1. 1

    In a skillet over medium heat, heat the oil to 350ยบ. You'll know the oil is ready when you add a small piece of tortilla to the skillet and it floats and bubbles.

  2. 2

    Cut round tortilla into triangle shapes of any size you want, then add the triangles to the oil.

  3. 3

    When one side becomes golden brown, about 1 minute, flip them over and fry the opposite sides until golden brown.

  4. 4

    Using a slotted spoon, remove the chips from the oil and transfer to paper towels to drain.

  5. 5

    Toss the chips with salt and the cayenne, if using.

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