Homemade Tortilla Chips

If you use corn tortillas you will get a more authentic chip with the taste and crunchiness you are used to at Mexican restaurants. If you use flour tortillas, they are golden and crispy on the outside & soft and flaky on the inside. They give you a nice surprise when you bite into them.

Once you have chosen which tortillas to use:

Fill a 10 inch skillet with about 1″ of oil (about 3 cups but who is counting).

Begin heating over medium high heat about 5 minutes.

Get your stack of tortillas and cut into 1/4’s and it will produce 4 perfect little chips.

The oil will be hot after about 5 minutes. Make the chips in 4 batches so take one stack of the chips & place them in the oil (this would be 10 chips in the pan at a time).

They are usually golden and perfect after cooking about one minute per side.

When both sides are golden brown, remove them from the oil with tongs and place in a paper towel lined bowl.

Sprinkle with salt & serve with your favorite salsa or guacamole dip.

Repeat until all your chips are cooked!