These crisp and crunchy homemade tortilla chips are a great way to make use of leftover soft corn tortillas. Sadly, despite a vast variety of flour tortillas being available in supermarkets, finding authentic corn tortillas in the UK is still reasonably difficult (at least in Scotland) – I order mine online from The Cool Chile Co.
With a handful of leftover soft corn tortillas and some vegetable oil for deep frying, you’re just a few minutes away from a deliciously salty snack, perfect served alongside pico de gallo salsa or for making a batch of nachos.
- soft corn tortillas ideally a few days old
- oil for deep frying
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Cut the tortillas into triangles. Preheat oil for deep frying to 180c/350f.
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Working in batches, carefully drop the tortilla pieces into the hot oil. Fry for around 1 minute or until the chips are crispy and golden. Remove from the oil with a strainer, drain off any excess oil and set aside on kitchen paper.
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Season to taste with salt while the tortilla chips are still warm. Serve on their own as a snack, or with pico de gallo salsa.
If you like this Homemade Tortilla Chips recipe, you might be interested in buying my book: The American Diner Secret
