Homemade Corn Tortilla Chips
Recipe type: Appetizer
Serves: 6 servings
  • 1 dozen (or more if desired) white or yellow corn tortillas (stale tortillas work best), halved twice to create 4 equal triangles
  • olive oil (not extra virgin) or coconut oil (enough to fill a dutch oven or medium saucepan with 1 inch of oil)
  • salt to taste
  1. Place a few layers of paper towels on a plate.
  2. Heat oil in a saucepan over medium-high heat to 350˚F, or until the oil shimmers. You will know your oil is hot enough when you drop a tortilla in and it immediately bubbles and begins to float to the top. Fry until crisp and beginning to turn golden, about 2-3 minutes (It will take a bit of trial and error to know when to take the chips out of the oil.)
  3. Remove tortillas with a skimmer or spatula to the paper towels. Sprinkle with sea salt and serve.
Recipe by Spoon With Me at https://spoonwithme.com/mango-avocado-salsa-with-homemade-tortilla-chips/