We first had these while on vacation in the Caribbean. After returning, I had to figure out how to make them. We now prefer these to store-bought corn tortilla chips.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes.

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  • Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain.

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

243 calories; 8.2 g total fat; 0 mg cholesterol; 445 mg sodium. 35.9 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2017
Easy peasy, just the way I like it! I opted to use peanut oil instead & just found out if you're really looking for "authentic," fry them in lard. If feeling adventurous, you can make "taco" flavored chips by placing the hot chips in a paper bag & adding taco seasoning, a pinch of salt & feel free to add things such as hot pepper, chili powder, powdered garlic &/or or onion or my favorite; McCormick's Southwest Seasoning! (it clears your sinuses- WOOOOOOOO!!!) If the chips are too cool for the seasoning to stick, put them on a cookie sheet in a 350º oven for 5 minutes & then try this as hot oil is what helps the seasoning stick to the chips. You can also brush them with vanilla paste or extract after frying & coat them in sugar & cinnamon. :) I'm thankful for this "recipe" as it means no more rushing out to WholeFoods when we get to craving nachos (they are the only ones who offer flour tortilla chips which are best for my meat, refried beans & cheese laden nachos.) Thanks! Read More
(10)

Most helpful critical review

Rating: 3 stars
04/27/2020
We tried the flour tortillas, and they were alright, so we changed it up to corn tortillas, and they turned out much better. We had new oil and kept the setting on medium as the higher the setting, the darker the chips. Still good. Read More
16 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/22/2017
Easy peasy, just the way I like it! I opted to use peanut oil instead & just found out if you're really looking for "authentic," fry them in lard. If feeling adventurous, you can make "taco" flavored chips by placing the hot chips in a paper bag & adding taco seasoning, a pinch of salt & feel free to add things such as hot pepper, chili powder, powdered garlic &/or or onion or my favorite; McCormick's Southwest Seasoning! (it clears your sinuses- WOOOOOOOO!!!) If the chips are too cool for the seasoning to stick, put them on a cookie sheet in a 350º oven for 5 minutes & then try this as hot oil is what helps the seasoning stick to the chips. You can also brush them with vanilla paste or extract after frying & coat them in sugar & cinnamon. :) I'm thankful for this "recipe" as it means no more rushing out to WholeFoods when we get to craving nachos (they are the only ones who offer flour tortilla chips which are best for my meat, refried beans & cheese laden nachos.) Thanks! Read More
(10)
Rating: 5 stars
09/22/2017
Easy peasy, just the way I like it! I opted to use peanut oil instead & just found out if you're really looking for "authentic," fry them in lard. If feeling adventurous, you can make "taco" flavored chips by placing the hot chips in a paper bag & adding taco seasoning, a pinch of salt & feel free to add things such as hot pepper, chili powder, powdered garlic &/or or onion or my favorite; McCormick's Southwest Seasoning! (it clears your sinuses- WOOOOOOOO!!!) If the chips are too cool for the seasoning to stick, put them on a cookie sheet in a 350º oven for 5 minutes & then try this as hot oil is what helps the seasoning stick to the chips. You can also brush them with vanilla paste or extract after frying & coat them in sugar & cinnamon. :) I'm thankful for this "recipe" as it means no more rushing out to WholeFoods when we get to craving nachos (they are the only ones who offer flour tortilla chips which are best for my meat, refried beans & cheese laden nachos.) Thanks! Read More
(10)
Rating: 5 stars
02/01/2018
This is a super easy quick snack! My wife loves these and they store very well in an air tight container. I used vegetable oil the first time and the second time I used canola oil. Either one works great! Read More
(6)
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Rating: 5 stars
09/25/2015
What's NOT to love?! Simple and delicious and you could season them any way you want. Do watch them as they are frying b/c mine took no time at all to brown, so just keep that in mind. A keeper, for sure~YUM! Thanks for sharing. :) Read More
(6)
Rating: 5 stars
01/23/2020
Easy delicious and addicting. Read More
(2)
Rating: 5 stars
06/28/2017
This recipe was perfect. The chips cook very quickly and turn out great Read More
(2)
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Rating: 5 stars
02/06/2019
So easy and good! Read More
(1)
Rating: 5 stars
01/22/2019
Perfect!!! Read More
(1)
Rating: 5 stars
02/21/2020
Amazing! Beautiful! Perfect! Healthy! Easy! Yeah, that's pretty much all I have to say Read More
(1)
Rating: 5 stars
05/12/2019
As recipe stated - I fried. We tried both corn and flour tortillas and decided the flour chips are superior. About 20 seconds per side at 375 oil temp (I bought a Copper Chef multi-function cooker). They were light, fluffy, and crispy like you get from a taco salad bowl! Served with fresh tomato salsa, green tomatillo salsa, and fresh guac, delicious! Read More
(1)
Rating: 3 stars
04/27/2020
We tried the flour tortillas, and they were alright, so we changed it up to corn tortillas, and they turned out much better. We had new oil and kept the setting on medium as the higher the setting, the darker the chips. Still good. Read More