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Homemade Fried Tortilla Chips

Scott Phillips

Servings: 6 to 8


  • 6 to 8 6-inch corn tortillas
  • Vegetable oil
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 12
  • Fiber (g): 1
  • Protein (g): 1


  • Stack the tortillas, cut them in half, and then cut each half into 3 triangles.
  • Line a baking sheet with a double thickness of paper towels.
  • Pour 3 inches of oil into a 4- to 5-quart pot (about 10 cups). Attach a deep-fry thermometer to the side of the pot, and heat the oil over medium-high heat to 350°F.
  • Carefully add half of the tortillas to the oil. Use a wire skimmer or slotted spoon to stir the tortillas and keep them submerged until golden brown, about 3 minutes. Using the skimmer or slotted spoon, remove the tortillas, letting most of the oil drain back into the pot. Spread them on the paper towels to drain, and sprinkle with salt. Repeat with the remaining tortillas. Serve warm or at room temperature.


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