Sometimes you just need something salty, greasy and comforting to make the world feel right again. This past weekend was one of those times. With our vehicle acting up, grocery trips limited (“No, honey, I know chocolate chips are expensive, but please get them anyway… and yes, we DO need more milk.”), the kids recently recovered from two nasty spring bugs, and a thousand little frustrations piling up, I needed a little pampering. Not diapers—I’ve seen enough of those—but something that would feed my soul even if it didn’t do any favors for a middle that’s seen five pregnancies. For me, there’s very little that lifts the spirits like fabulous deep-fried treats.
Since in-person shopping has been limited, I’ve been relying on the freezer and pantry to keep everyone fed. I do a decent job of it, and my deep-frying experiment worked out perfectly. Whenever I make it to town I stock up on the cheapest tortillas I can find—last trip it was a 28-ounce, 36-count package of white corn tortillas from Aldi. I bought eight packages and stashed them in the freezer for a rainy day. When the craving hit, I sacrificed one whole package to make chips for my household and visiting family. Believe me, it wasn’t overkill: the bowl was empty by the end of the weekend. If you’ve ever had homemade tortilla chips, this won’t surprise you. If you haven’t, you’re in for a treat—hot, crispy, and wonderfully addictive.
One of the best things about making chips at home is you can season them however you like. A small but vocal contingent in my house prefers lightly fried chips dusted generously with cinnamon sugar. The majority of us (including me) prefer chips fried until crackling and then sprinkled with spicy blackened fish seasoning and coarse sea salt. See the point? You can craft the exact chip you want. On a low-salt diet? Skip the salt and use your favorite spice blend instead. Try cinnamon and powdered sugar, cheese powder, Old Bay, Lawry’s, nori flakes, or any combination you fancy—the possibilities are endless.
Let’s talk cost. Homemade chips are more satisfying than store-bought, so you tend to eat fewer of them. At about $1.25 for a 28-ounce package of corn tortillas, you get the equivalent weight of roughly one and a half of the cheapest store-bought bags. Add the oil and seasonings and you’re looking at around $2.00 for a finished batch—before considering that homemade is far tastier than the packaged alternative.
Yes, this recipe uses deep frying. I know some people have reservations about deep-frying for several reasons, so here’s a quick reality check:
- Danger: When done properly, deep-frying isn’t inherently more dangerous than other kitchen techniques. Use a dry, stable pan on a level stove, maintain an appropriate oil level, and keep kids away from the cooking area. A drop of water in hot oil can cause dangerous splattering, so always ensure utensils and pans are dry before frying.
- Expense: Oil can be pricey, but you can reuse frying oil several times if it’s strained and stored properly. Start by frying mild-flavored items like chips or fries so the oil stays versatile for at least one or two more uses.
- Health: This isn’t everyday food, and it shouldn’t be. Enjoy fried chips occasionally as a special treat rather than a staple.
- Mess: Frying can be messy if not planned, but with good preparation and the right tools, cleanup is manageable—and worth it for a rare indulgence.
It may not be the healthiest or tidiest thing to cook, and I’ll be honest about that, but sometimes you need to throw caution to the wind and enjoy a perfect chip. Try it and you’ll likely end up blissed out with a bowl full of excellent chips. I’ve included our two favorite toppings below, but feel free to experiment—play with your food. Worst case, your dogs get a tasty handout and won’t complain.
Homemade Tortilla Chips
Ingredients:
- White corn tortillas
- At least 2 1/2 cups neutral oil for frying (canola, corn, or vegetable oil)
- Optional toppings: salt, sugar, spices, or seasoning blends
Cut tortillas into wedges of your preferred size.
Place oil in a heavy-bottomed, completely dry pan over medium to medium-high heat. For 2 1/2 cups of oil, use a high-sided pan with at least a 2 1/2-quart capacity. Do not fill the pan above one-third full for safety.
Watch the oil closely. When you see faint lines or ripples form, test readiness by dipping the corner of a tortilla into the oil. If lots of bubbles form quickly around the tortilla and rise to the surface, the oil is ready. The oil should give off steam but should not smoke.
Carefully slide tortilla wedges into the oil—do not throw them in. Add several wedges at a time but avoid overloading the pan. Overcrowding lowers oil temperature, increases cooking time, and raises the risk of oil boiling over.
For slightly tender, not fully crisp chips, fry about 1 minute and drain on paper towels. For crispier chips, fry another minute or so. Remember chips will darken and crisp more as they cool.
Your timing will improve with practice. If a batch turns out overcooked, let it cool and give it to your dogs—they won’t mind.
Immediately after draining the chips on paper towels, season them while they’re still hot. Hot chips hold seasonings far better than cooled ones.
Serve warm for the best experience or store leftovers in an airtight container lined with a paper towel at room temperature. If they soften, crisp them up on a baking sheet in a 350°F oven for a few minutes.
These chips also make exceptional nachos, but they’re excellent on their own.
About the oil: don’t discard it. Strain the cooled oil through a fine-mesh strainer into a clean container, cap it tightly, and store it in a cool, dark place for the next frying session. Properly strained and stored oil can be reused a few times if used for similar foods.