Homemade Tortilla Chips
If you’ve never made Homemade Tortilla Chips, get ready… your life is about to change for the better. They are perfectly salty, crispy, and best when served just slightly warm.
Servings: 4 servings
Ingredients
- 5 small corn tortillas
- ½ cup vegetable oil
- 1 lime juiced
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
Instructions
- Cut the tortillas into 6 triangles each.
- Pour the vegetable oil into a heavy-bottomed pan, ensuring it’s at least ¼ inch deep. Heat the oil over medium-high heat until it shimmers or reaches about 350°F (175°C).
- Carefully add a few tortilla triangles to the hot oil in a single layer, avoiding overcrowding. Fry for 45–60 seconds per side, or until golden and crisp.
- Use tongs or a slotted spoon to remove the chips from the oil. Place them on a plate lined with paper towels to drain excess oil.
- While the chips are still warm, sprinkle them with lime juice, kosher salt, and chili powder. Adjust seasoning to taste.
- Serve the chips immediately for maximum crunch. Enjoy them plain or with your favorite dip.
Notes
These are best eaten right away and not saving any. But they're so easy you'll be glad to make them every time you want some!
Nutrition
Calories: 164kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 600mg | Potassium: 74mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 0.5mg