Homemade Flour Tortilla Chips
You know those chips that you get at certain restaurants that everyone fights over?
You know, they're the ones that they only throw in 3 or 4 per batch with all the others.
The ones that are crispy and flaky, and delicious?
Ya those ones.
Well they are also super easy to make at home.
I've been making homemade flour tortilla chips for quiet a while now but every now and again even I forget about them until we go out and we are all fighting over them in the chip basket.
And if you're really lucky, you can order a whole basket full of just flour tortilla chips.
But not always.
So why not follow these easy steps and you can make them at home for your family too.
Here's what you need:
8 - 10 flour tortillas, any size, I use the 8 inch ones
canola oil for frying salt cast iron pan or deep skillet
Line a baking sheet with paper towels or a paper bag (I use the bag for easier cleanup) and place a cooling rack over the bag. Set aside.
You know, they're the ones that they only throw in 3 or 4 per batch with all the others.
The ones that are crispy and flaky, and delicious?
Ya those ones.
Well they are also super easy to make at home.
I've been making homemade flour tortilla chips for quiet a while now but every now and again even I forget about them until we go out and we are all fighting over them in the chip basket.
And if you're really lucky, you can order a whole basket full of just flour tortilla chips.
But not always.
So why not follow these easy steps and you can make them at home for your family too.
Here's what you need:
8 - 10 flour tortillas, any size, I use the 8 inch ones
canola oil for frying salt cast iron pan or deep skillet
Line a baking sheet with paper towels or a paper bag (I use the bag for easier cleanup) and place a cooling rack over the bag. Set aside.
Heat about 2 inches of canola oil in a cast iron or 12 inch skillet until it reaches about 375 degrees.
While oil is heating stack tortillas about 3 or 4 high and cut in half then in eighths like a pizza so you end up with eight wedges (6 for the 6 inch soft taco size)
Place the tortillas in the hot oil a few at a time (as many as you can watch without them overlapping) and cook until golden then flip gently to the other side and cook until golden on both sides.
Using a slotted spoon or a spider (which I use) or even tongs remove to the cooling rack and immediately salt with kosher salt or flavored salt. Push to the back of the rack so you don't end up with a pile that keeps getting salted each time.
Serve warm with my homemade Guacamole and or Mexican food. Yum!
Here's the handy printable - Homemade Flour Tortilla Chips
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