How to Make Tortilla Chips

I used to be firmly in the corn tortilla chip camp.

I thought nothing could be better than those ultra-thin, ultra crispy, restaurant-style corn tortilla chips.

Then I had a life-changing meal at Crafted, a local taco joint that serves up fried flour tortillas with your choice of homemade salsa.

Shut your mouth and slap your mama!

These chips are seriously addictive. They’re crunchy yet slightly chewy, salty with a touch of sweetness with little air pockets that make the perfect salsa delivery system.

We were stuffed from our meal, so we tried to take some chips home from Crafted, but we pulled into the driveway with an empty bag and salt on our fingertips.

Since there was no way a to-go order was ever going to make it home, I hauled out my frying pan and did the research required to figure out how to make tortilla chips. But not just any tortilla chips. The best you will ever eat!

The recipe is so simple you don’t even need a recipe!

Just slice some flour tortillas (they must be flour!) into quarters.

Heat vegetable oil in a skillet or deep fryer over medium high heat. When the oil is hot, drop tortilla triangles into the hot oil and cook until golden on each side. Remove and drain on paper towels, sprinkling liberally with sea salt while chips are still warm.

Fry chips in batches, being careful not to crowd the pan. As the oil heats, you may need to reduce the temperature to prevent chips from burning or browning too quickly.

Serve with your favorite (homemade) salsa. I love this spicy and sweet corn salsa recipe from How Sweet It Is.

You know what would also be great with these chips? Homemade guacamole.

My fresh-from-the-freezer guacamole recipe is a great way to enjoy fresh avocados even when they’re not in season.

Pin both recipes and serve them at your Super Bowl party and no one will care a thing about football, commercials or half-time show wardrobe malfunctions. They’ll be too busy stuffing their faces!