Forget store-bought chips that leave you unsatisfied! These homemade spiced tortilla chips are about to revolutionize your snacking experience. Imagine crispy, golden wedges bursting with zesty chili flavor, freshly fried to perfection in your own kitchen. In just 25 minutes, you'll create a Mexican-inspired treat that will have your friends and family begging for more, proving that the best snacks are always made with love and a little bit of spice!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 6 corn tortillas
- Oil for frying
- 1 tsp chili powder
- 1/2 tsp salt
Instructions
- Begin by gathering all your ingredients: 6 corn tortillas, oil for frying, 1 tsp chili powder, and 1/2 tsp salt.
- Using a sharp knife or a pizza cutter, slice each corn tortilla into 6 equal wedges. You should have a total of 36 tortilla chip pieces.
- In a large, heavy-bottomed pot or a deep frying pan, pour enough oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping in a small piece of tortilla; if it sizzles and bubbles, the oil is hot enough.
- While the oil is heating, mix the chili powder and salt in a small bowl to create a seasoning blend.
- Once the oil is hot, carefully add a handful of tortilla wedges to the pot, making sure not to overcrowd them. Fry the chips for about 2-3 minutes, or until they are golden brown and crispy, turning them occasionally with a slotted spoon to ensure even cooking.
- Using the slotted spoon, remove the fried tortilla chips from the oil and place them on a plate lined with paper towels to drain excess oil.
- While the chips are still hot, sprinkle the chili powder and salt mixture over them, tossing gently to ensure even coating.
- Repeat the frying process with the remaining tortilla wedges, allowing the oil to return to temperature between batches.
- Once all the chips are fried and seasoned, let them cool slightly before serving. Enjoy your homemade spiced tortilla chips with salsa, guacamole, or your favorite dip!
Tips
- Oil Temperature is Key: Use a thermometer to ensure your oil is exactly 350°F. Too cool, and chips will be greasy; too hot, and they'll burn quickly.
- Work in Small Batches: Overcrowding the pan lowers oil temperature and results in soggy chips. Fry in small groups for maximum crispiness.
- Drain Thoroughly: Let chips rest on paper towels to absorb excess oil, ensuring a light and crispy texture.
- Season Immediately: Sprinkle your spice mix while chips are still hot so the seasoning adheres perfectly.
- Experiment with Spices: Try adding garlic powder, cumin, or smoked paprika to customize your chip's flavor profile.
- Store Properly: Keep leftover chips in an airtight container to maintain crunchiness for 2-3 days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
