Name: Homemade Tortilla Chips
Total time: 30 min
Ingredients: 8 (6-inch) corn tortillas; 5 cups peanut oil for frying; Kosher salt

Why This Recipe Works

Even the best store-bought tortilla chips can’t compare with the fresh corn flavor and ultracrispy texture of homemade. Starting with good-quality corn tortillas was key; thinner, fresh, locally made tortillas made the best chips. A frying temperature of 350 degrees browned the chips quickly without burning them, and frying in two batches ensured that the oil’s temperature didn’t drop too much when we added the tortilla wedges. As soon as they came out of the oil, we sprinkled them with kosher salt, which was easier to distribute evenly than table salt.

Before You Begin

For the best results, use fresh, locally made tortillas (the thinnest available). We prefer peanut oil for deep frying because of its high smoke point, but vegetable or corn oil will also work.

Instructions

Cut each tortilla into 6 wedges. Line 2 baking sheets with several layers of paper towels. Heat oil in Dutch oven over medium-high heat to 350 degrees.

Add half of tortillas and fry until golden and crispy around edges, 2 to 4 minutes. Transfer chips to prepared sheets, sprinkle lightly with salt, and let cool. Repeat with remaining tortillas. Serve. (Cooled chips can be stored in zipper-lock bag at room temperature for up to 4 days.)