Ingredients
The following ingredients have 64 Servings
- 1 cup cooking oil, (for frying (canola oil, vegetable oil, extra virgin olive oil, peanut oil, coconut oil))
- 8 flour tortillas, (or corn tortillas, cut into 8 wedges each)
- 1 tablespoon coarse salt, (or more if needed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instruction
- Heat oil in a large skillet or frying pan over medium-high heat (350°F | 175°C). You want a depth of at least 1/4 of an inch in the base of your pan.
- Test oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it's ready.
- Fry a few chips at a time, placing them carefully in the oil with metal tongs, so that they are in an even layer. Do not overcrowd the pan.
- Turn them occasionally in the oil with a slotted spoon until lightly browned and crisp, about 1-2 minutes. (If the chips brown too quickly, reduce the heat and let the oil cool for a minute before continuing.)
- Use tongs or a slotted spoon to transfer chips onto paper towel-lined plate. Blot the chips of excess oil with another sheet of paper towel and transfer them to a dry, clean baking sheet or serving platter.
- Repeat the cooking process with the remaining chips until all done.
- Sprinkle salt, garlic powder and onion powder. Add a pinch of chili powder or cayenne for a kick of heat!
