Fried Flour Tortilla Chips Recipe

Flour tortillas: Soft, thin flatbreads made from wheat flour, perfect for making chips.

Vegetable oil: Used for frying, it has a high smoke point and neutral flavor.

Salt: Enhances the flavor of the chips, adding a savory touch.

To achieve the perfect crunch for your tortilla chips, ensure that the oil is at the right temperature before frying. Use a thermometer to maintain the oil at around 350°F (175°C). If the oil is too hot, the chips will burn quickly; if it's too cold, they will absorb too much oil and become greasy. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in unevenly cooked chips.

• flour tortillas - Substitute with corn tortillas: Corn tortillas provide a different texture and flavor, often considered more authentic for chips.

• flour tortillas - Substitute with pita bread: Pita bread can be cut into triangles and fried, offering a thicker and heartier chip.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for frying.

• salt - Substitute with sea salt: Sea salt can add a slightly different texture and flavor, enhancing the overall taste of the chips.

• salt - Substitute with kosher salt: Kosher salt has larger flakes and can provide a more pronounced salty flavor.

• Allow the fried flour tortilla chips to cool completely before storing. This prevents condensation from forming, which can make the chips soggy.

• Store the chips in an airtight container or a resealable plastic bag. Make sure to squeeze out as much air as possible to maintain their crispiness.

• For added freshness, place a paper towel inside the container or bag to absorb any excess oil and moisture.

• Keep the container or bag in a cool, dry place, away from direct sunlight and heat sources. A pantry or cupboard works well.

• If you want to freeze the chips, first spread them out on a baking sheet in a single layer. This prevents them from sticking together.

• Once the chips are frozen solid, transfer them to a resealable freezer bag. Again, remove as much air as possible before sealing.

• Label the bag with the date so you can keep track of how long they've been stored. Frozen chips are best used within 2-3 months.

• To reheat, place the frozen chips on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are crispy again. Avoid microwaving, as this can make them chewy instead of crunchy.

• If you notice the chips losing their crispiness over time, you can refresh them by baking them in the oven at 350°F (175°C) for a few minutes.

• preheat your oven to 350°F (175°C). spread the fried flour tortilla chips in a single layer on a baking sheet. bake for 5-10 minutes, or until they are crispy and warm.

• use a toaster oven if you have one. set it to 350°F (175°C) and place the chips inside for about 5 minutes. this method is quicker and works well for smaller batches.

• reheat in an air fryer. set the air fryer to 350°F (175°C) and place the tortilla chips in the basket. cook for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• if you’re in a hurry, use the microwave. place the chips on a microwave-safe plate and cover them with a damp paper towel. microwave on high for 30 seconds to 1 minute. note that this method may not keep them as crispy as the other methods.

• for a stovetop method, heat a dry skillet over medium heat. add the fried tortilla chips in a single layer and heat for 1-2 minutes, stirring occasionally, until they are warmed through and crispy.

• Cutting board: A sturdy surface to safely cut the tortillas into triangles.

• Chef's knife: A sharp knife to easily slice the tortillas into even pieces.

• Frying pan: A large pan to heat the oil and fry the tortilla triangles.

• Tongs: A tool to flip the tortilla triangles and remove them from the hot oil.

• Paper towels: Used to drain excess oil from the fried tortilla chips.

• Plate: A surface to place the paper towels and the fried tortilla chips.

• Measuring cup: To measure the correct amount of vegetable oil.

• Measuring spoon: To measure the salt for seasoning the chips.

Pre-cut tortillas: Cut all tortillas into triangles ahead of time and store them in an airtight container.

Heat oil efficiently: Use a thermometer to ensure the oil reaches the right temperature quickly.

Batch frying: Fry multiple tortilla triangles at once without overcrowding the pan.

Drain properly: Use a cooling rack over paper towels to drain excess oil faster.

Season immediately: Sprinkle salt on the chips as soon as they come out of the oil for better adhesion.