These chips are seriously delicious. They're crunchy yet slightly chewy, salty with a touch of sweetness with little air pockets that make the perfect salsa delivery system.
Use a knife or pizza cutter to slice the flour tortillas into eighths.
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 or coarse kosher salt while the chips are still warm.
Fry tortilla 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.
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Notes
To Make in the Air Fryer
Preheat air fryer to 350 ℉.
If you want the chips to have air bubbles, generously brush the flour tortillas, front and back, with water. You can also dip them in a shallow bowl of water.
Brush each tortilla, front and back, with oil or coat with cooking spray.
Slice the tortillas into triangles with a knife or pizza cutter.
Place tortilla wedges in the air fryer basket in a single layer. Cook for 5 to 6 minutes, until brown and crispy. Depending on your air fryer, you may need to flip the chips halfway through.
Remove from the air fryer and sprinkle immediately with coarse salt.
Storage & Reheating Instructions
Best served hot, tortilla chips can be stored for up to a week in an air tight container in the pantry.Reheat in the oven or an air fryer at 300℉ until hot, about 5 minutes.