📝 About This Recipe
Nothing compares to the crunch and nutty aroma of freshly fried totopos, the traditional Mexican corn chip. Unlike store-bought versions, these chips have a robust texture that stands up to the heaviest salsas and most decadent melted cheeses. By using slightly aged corn tortillas and precise frying temperatures, you achieve a shatteringly crisp finish that celebrates the humble, toasted flavor of maize.
🥗 Ingredients
The Foundation
- 12-15 pieces Corn Tortillas (preferably 1-2 days old, yellow or white)
- 3-4 cups Neutral Frying Oil (vegetable, canola, or grapeseed oil)
Signature Seasoning Blend
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Ancho Chili Powder (for a mild, smoky heat)
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Ground Cumin
Finishing Touches
- 1 piece Fresh Lime (for zesting and a light spritz)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 1/4 cup Pickled Jalapeño Rings (optional, for serving side-by-side)
👨🍳 Instructions
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1
Prepare the tortillas by stacking them and cutting the pile into 6 or 8 even wedges (triangles), depending on your preferred chip size.
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2
Spread the cut tortilla triangles out on a baking sheet and let them air-dry for at least 30 minutes. This reduces moisture, ensuring a crispier chip and less oil splattering.
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3
In a small bowl, whisk together the sea salt, ancho chili powder, smoked paprika, garlic powder, and cumin. Set this seasoning blend aside.
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4
Fill a heavy-bottomed pot or a deep skillet with about 1.5 to 2 inches of neutral oil. Heat over medium-high heat until it reaches 350°F (175°C).
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5
Line a large baking sheet or bowl with several layers of paper towels to receive the chips after frying.
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6
Carefully drop a handful of tortilla triangles into the hot oil. Do not overcrowd; the chips should have room to move without overlapping excessively.
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7
Use a slotted spoon or a spider strainer to gently move the chips around, ensuring they fry evenly and don't stick together.
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8
Fry for about 2-3 minutes. Watch the bubbles; when the vigorous bubbling slows down significantly, it means the moisture has evaporated and the chips are nearly done.
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9
Remove the chips once they are a light golden brown. They will continue to darken slightly and crisp up further as they cool.
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10
Immediately transfer the hot chips to the paper towel-lined tray and sprinkle generously with the prepared seasoning blend while the oil is still wet on the surface.
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11
Repeat the process in batches until all tortillas are fried, allowing the oil to return to 350°F between each batch.
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12
Just before serving, grate fresh lime zest over the warm chips and give them a very light squeeze of lime juice for a bright, acidic pop.
💡 Chef's Tips
For the best results, use 'stale' tortillas that have been in the fridge for a few days; they have less moisture and fry up much faster. Always use a thermometer to monitor your oil temperature; if the oil is too cold, the chips will be greasy, and if it's too hot, they will burn before they crisp. Avoid seasoning the chips too long after they come out of the oil, as the spices won't adhere to a dry chip. If you have leftovers, store them in an airtight container with a silica gel packet or a piece of paper towel to maintain crispness for up to 3 days. For a healthier alternative, you can spray the triangles with oil and bake at 375°F for 10-12 minutes, though the texture will be less airy.
🍽️ Serving Suggestions
Serve warm with a bowl of chunky roasted tomato salsa or a creamy, hand-mashed guacamole. Pair with a cold Mexican lager or a fresh Hibiscus (Jamaica) iced tea. Use these as the base for 'Chilaquiles Verdes' by simmering them briefly in a tangy tomatillo sauce. Top with melted Monterey Jack cheese, black beans, and pickled onions for the ultimate plate of nachos. Serve alongside a warm bowl of Chicken Tortilla Soup for added texture and crunch.