You have two options for tortilla chips: deep-frying or baking. Whatever technique you use, the most important thing is to get them hot enough to prevent the water from soaking them. Although it is a quick fix to reheat them in the oven, deep frying is the most effective technique. You’ll need a hot pan and a little oil to fry them. Try frying a piece of bread to test the temperature if you’re unsure how hot your oil needs to be.
Fry the tortilla chips to bring out their full flavor. We have discussed the ingredients and preparation for fried tortilla chips.
How to Fry Tortilla Chips?
A fantastic way to have complete control over the ingredients, save money, and lessen food waste is to make your tortilla chips.
Since only corn tortillas, oil, and salt are listed as ingredients, the quality of the ingredients is important. That’s why we’re frying tortilla chips in soybean oil today!
Choosing Soybean Oil is Heart-Healthy
One of the healthiest cooking oils available is soybean oil. Omega-3 fatty acids, a good source of heart-healthy fats, are present in it. It also grows locally and has less of an impact on the environment. As a result, soybean oil is a heart-healthy substitute for palm oil.
Due to its high smoke point, it can withstand high temperatures without degrading. This implies that its flavor can be maximized at high temperatures. Additionally, it shields your body from free radical damage linked to chronic illness.
Soybean oil is a heart-healthy substitute for palm oil when frying tortillas. Be sure to read the label because it is frequently marketed as vegetable oil.
You only need three ingredients to make homemade tortilla chips:
- Corn Tortillas: Here, small corn tortillas work best. You can use tortillas that are either fresh or old.
- Soybean Oil: Soybean oil is a heart-healthy option, particularly for frying. Check the ingredients to ensure it’s soybean oil because it’s frequently labeled as “vegetable oil.”
- Salt: Without a dash of salt, it wouldn’t be a tortilla chip.
To make tortilla chips, frying is a great option because it gives the chips a delicate crunch and quick cooking time. How to make tortilla chips in the oven:
- Prep: To prepare, stack the tortillas and cut them into 6 or 8 wedges. Heat the soybean oil over medium-high heat in a heavy-bottomed skillet, such as a cast iron. Attempt to maintain a temperature of about 350°F (182°C).
- Fry: Drop the tortilla triangles gently into the hot oil as you work in batches. Fry the chips until they are golden and crispy for 2 to 3 minutes, flipping as necessary.
- Eat: Remove tortilla chips from the pan using a metal slotted spoon, then spread them out on a few layers of paper towels to absorb any extra oil. Add salt right away, then wait a little while before eating.
- Pre-heating: To quickly prepare tortilla chips before serving, preheating them is a great idea. They will be able to crisp up and maintain their fresh flavor. To reheat them, use an air fryer or a toaster oven. The tortilla chips can also be baked without being oiled. On a baking sheet, arrange them in a single layer with a slight overlap. To ensure even heating, make sure the chips are clean. Otherwise, this will cause problems. You can use sea salt on the chips before baking to stop them from absorbing the salt.
- Seasonings: The tortillas can be baked if frying isn’t your thing. You can season them with your preferred spices and other ingredients when ready to serve. Once cooled, put them in a zip-top bag or an airtight container. They can be stored for about a week before losing their crispness and flavor.
- Best oil for frying: The best oil for frying is corn oil, which is recommended if you’re frying corn tortillas. Additional options include plain vegetable oil, peanut, soybean, safflower, or sunflower seed oils. A high smoke point oil with a neutral flavor is what you need.
- Make sure the oil is sufficiently hot. To precisely determine the oil’s temperature, use a thermometer. Without one, wet the tip of your finger with water and drop a single drop of water into the oil. Oil is ready if it sputters and crackles.
- But not overly warm. Oil cooking can be challenging. If the oil begins to smoke, you have already passed the point and need to give it some time to cool.
- Never overcrowd the pot. Too many tortillas or chips in the oil causes it to cool down and prevent the food from becoming extremely crispy. Taking your time is preferable to rushing.
- As you go, keep adding oil. Depending on how many tortillas you’re cooking, you might need to add more oil. Simply wait for the oil to reheat before adding more tortillas.
- Use what you make immediately to avoid having your labor of love turn chewy after a while (humidity causes the chewiness). They can be kept in a paper bag folded over and left outside in the open. To make leftovers crispier once more, reheat them in the oven.
- Even though baked tortilla chips lack the lightness and crispiness of their fried counterparts, they still taste great and can be a great substitute for your favorite snacks. The tortillas can also be fried in groups. Make sure the batches are distributed evenly and aren’t crammed together if you’re cooking in batches.
Can a Flour Tortilla be Fried?
You can fry tortillas made of corn or flour. Your chips will be thinner and crispier the thinner the tortilla is. For dessert, we make cinnamon sugar chips from flour tortillas. Additionally, we make salted tortilla chips for salsa or queso using corn tortillas.
Why do My Tortilla Chips have a Chewy Texture?
These two main factors are the usual causes of this:
- You failed to maintain the proper temperature for deep frying in your oil. (Or the temperature fell too much in the interval between batches of chips.)
- You didn’t fry them for a long enough time. (This includes not turning them over to ensure both sides are crispy.)
A temperature-controlled electric deep fryer or a good thermometer can easily fix the first issue. A good deep-frying thermometer is necessary if you are frying in a pot. It stops the oil from heating up to a dangerous level. Additionally, it offers a means of preventing the temperature from falling too low, which would cause the chips to become chewy and absorb more fat.
A temperature control knob is typically included with electric deep fryers. When the predetermined temperature is attained, an indicator light should turn on or off.
It’s important to take your time with the second option. Before flipping, watch for the edges to turn slightly golden brown. Gather the tortilla chips with a slotted spoon or kitchen spider when ready to rotate. The second side usually doesn’t take as long, but regular tortillas might need a little more time than extra-thin ones.
Is it Possible to Make Fried Tortillas that are Lighter?
Yes, you can make a healthier version using fewer calories or carbs in tortillas. The tortillas should then be fried in a skillet after being lightly sprayed with cooking spray. Alternatively, bake them at 350°F for 7-9 minutes or until golden brown.
How can Homemade Tortilla Chips be Maintained Warm?
You might want to keep tortilla chips warm before serving if you’re making a big batch at home. Preheating the oven to 250 degrees is the simplest way to accomplish this.
After removing the homemade tortilla chips from the fryer, turn them onto a paper towel. This aids in gathering any extra oil. They are placed on a baking sheet after being salted. Until you’re ready to serve, keep the homemade tortilla chips in a single layer.
Yes, you can purchase decent tortilla chips at the grocery store. However, it’s very easy to make homemade tortilla chips by simply cutting corn tortillas into triangles and frying them. Season them when the tortillas are crisp and still warm; use any seasoning you like, such as coarse salt. A light dusting of homemade fajita seasoning, a squeeze of lime juice, or even a sprinkle of chili seasoning.
Use corn tortillas to give your food a Mexican restaurant flavor. Although they taste more like pita chips than tortilla chips, flour tortillas can also be used. They contain less water, making them easier to fry and less puffy.
Put the chips in a plastic bag or airtight container once they have finished cooling completely. They’ll last for a couple of days. If they lose some crispness, air fry them for a few minutes to restore them.