Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.

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Recipe Summary

Servings:
32
Yield:
32 triangles
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

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Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

26 calories; protein 0.4g; carbohydrates 2.9g; fat 1.6g; sodium 2.9mg. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/28/2008
This was very good!!!I brushed them with olive oil and baked them at 350 degrees for 15 minutes instead of frying. Read More
(114)

Most helpful critical review

Rating: 3 stars
08/27/2011
I followed the directions exactly but my corn chips seemed to be too crispy or too chewy. Plus they had almost no flavor. I used to work in a Mexican restaurant and we used to make them exactly this way. I don't know if the corn tortillas are formulated differently for the chips or if they used vegetable shortening instead of canola oil but these didn't turn out as tasty as I remember. They weren't bad but for the amount of oil and the overall taste or heaviness I would be just as happy with tortilla chips out of the bag. Read More
(9)
39 Ratings
  • 5 star values: 32
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/28/2008
This was very good!!!I brushed them with olive oil and baked them at 350 degrees for 15 minutes instead of frying. Read More
(114)
Rating: 5 stars
04/12/2005
These are so yummy and go great with chile. I also sprinkled the chips with various seasonings. Read More
(85)
Rating: 5 stars
04/16/2005
Very easy and tasty. My daughter had to make something for her Spanish class and they went over very well with the kids. Read More
(69)
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Rating: 5 stars
03/07/2005
Super easy to make and so much better than the bagged stuff! Read More
(59)
Rating: 5 stars
11/06/2005
Really easy and pretty good. Recommend trying this. Don't know if it will replace store bought chips but its close! Read More
(53)
Rating: 5 stars
04/18/2011
Excellent recipe! I cut the tortillas with a pizza cutter which made it easy and gave the chips a uniform shape. I seasoned them with a mix of salt, cumin and chili powder. These are fabulous warm with homemade salsa! Read More
(52)
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Rating: 5 stars
01/06/2006
Super easy and super good! I have to agree that it's better than the bagged stuff! Read More
(50)
Rating: 5 stars
02/07/2011
I've been making chips like this for years and people ALWAYS rave about them! My husband calls them "stupid good" lol My tried and true tricks are... 1. Canola oil (vs. veg oil) makes them much crispier. 2. use a cast iron skillet if you can, about 1" of oil 3. Your oil must be very hot or they will be greasy, and you must cook them long enough or they will have chewy spots. I would recommend only turning them once, otherwise the oil will repeatedly saturate. Just put them in the oil and don't mess with them until they're nice and brown, then flip and wait patiently again. 4. Use kosher salt!!!! A sprinkle after every batch, while they're still hot. Then, if you have leftovers, pop them in a 400* oven for 5-8 min and they will crisp right back up again! (which also works great for bagged chips too) GREAT technique, more time consuming that opening a bag but well worth the comments! :) Read More
(20)
Rating: 5 stars
06/18/2008
I tried this recipe to use up flour tortillas I had. After I cooked the tortillas I sprinkled cinnamon and sugar on them and made cinnamon chips like a local mexican place we have here. Just make sure you really watch after the 1st batch is done because the other batches cook alot faster. YUMMY! Read More
(20)
Rating: 3 stars
08/27/2011
I followed the directions exactly but my corn chips seemed to be too crispy or too chewy. Plus they had almost no flavor. I used to work in a Mexican restaurant and we used to make them exactly this way. I don't know if the corn tortillas are formulated differently for the chips or if they used vegetable shortening instead of canola oil but these didn't turn out as tasty as I remember. They weren't bad but for the amount of oil and the overall taste or heaviness I would be just as happy with tortilla chips out of the bag. Read More
(9)
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