Once you have homemade corn tortilla chips, the store-bought chips just won’t do anymore. My dad was always tinkering with the big commercial tortilla machines and he was always testing out the tortillas. We had lots of homemade chips while we were growing up. Whenever I get a chance to teach a Mexican cooking class, the homemade chips are always a big hit. The students cannot believe how easy it is to make them!
50 corn tortillas, white or yellow corn
5 cups of canola oil
In the photo above, I tossed the totopos with Mexican cheese, crema and onions.
Place your corn tortillas on the kitchen counter and let them sit overnight. This will dry out the extra moisture and help them fry up faster.
Any deep pot or skillet will work fro frying the totopos. Season with salt as soon as they come out of the hot oil.
1. Preheat the canola oil in a small deep fryer to 400ºF for at least 15 minutes. You can use a heavy pot if you do not have a deep fryer. Cut the tortillas into 1/4’s. Line a cookie sheet with paper towels.
2. When oil is hot enough, carefully add about 15 tortilla 1/4’s to the hot oil. You don’t want to add too much more than that because they won’t fry evenly. With a kitchen utensil, known as the spider, move the chips around while they are frying in the oil. It should really only take about 3 minutes.
3. Take 1 chip out, cool it slightly and test it for crunch. If the chips are ready, remove from oil and drain onto paper towels and sprinkle with salt while chips are still hot. Let chips cool completely, store in resealable bags for up to 5 days. I found that the white corn tortillas make a lighter and crispier chip, but the yellow corn tortillas make a heartier chip!