📝 About This Recipe
Nothing compares to the thunderous crunch of a truly authentic, hand-cut tortilla chip made from stone-ground corn. This recipe elevates the humble cantina snack into a gourmet experience by utilizing the traditional method of 'staling' the tortillas for maximum crispness. Infused with a hint of lime and finished with a custom-blended smoked chili salt, these chips are the ultimate vessel for your favorite salsas and guacamoles.
🥗 Ingredients
The Base
- 12-15 pieces Yellow or White Corn Tortillas (standard 6-inch size, preferably a day old)
- 4-6 cups Neutral Frying Oil (Grapeseed, Peanut, or Vegetable oil for high-heat frying)
The Signature Seasoning
- 1.5 tablespoons Fine Sea Salt
- 1 teaspoon Smoked Paprika (pimentón de la Vera preferred)
- 1/2 teaspoon Ancho Chili Powder (for a mild, fruity earthiness)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Cumin (ground)
The Finishing Touch
- 1 piece Fresh Lime (cut into wedges for spritzing)
- 1 tablespoon Fresh Cilantro (finely minced for garnish)
👨🍳 Instructions
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1
Prepare the tortillas by removing them from the package and letting them sit out on a wire rack for 30 minutes to dry out. If you are in a rush, place them in a 200°F (95°C) oven for 5-8 minutes until they feel slightly leathery and parched.
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2
Stack 5-6 tortillas at a time and use a sharp chef's knife to cut the stack into 6 uniform wedges (like a pizza). Repeat with the remaining tortillas.
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3
In a small bowl, whisk together the sea salt, smoked paprika, ancho chili powder, garlic powder, onion powder, and cumin. Set this seasoning blend aside near your frying station.
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4
In a heavy-bottomed pot or a Dutch oven, pour in the frying oil until it reaches a depth of at least 2 inches. Ensure there is at least 3 inches of space remaining at the top of the pot to prevent boil-over.
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5
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy; if the oil is too cool, the chips will be greasy; if too hot, they will burn before they crisp.
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6
Line a large baking sheet with several layers of paper towels or a brown paper bag to absorb excess oil.
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7
Carefully drop a handful of tortilla wedges into the hot oil. Do not overcrowd the pot; the chips should have room to move around. Fry in batches.
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8
Use a slotted spoon or a spider skimmer to gently move the chips around, submerging them and ensuring they don't stick together.
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9
Fry for approximately 2-3 minutes. Look for the bubbling to slow down significantly—this indicates the moisture has evaporated. The chips should be a light golden brown.
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10
Quickly remove the chips from the oil and transfer them to the prepared paper-lined baking sheet.
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11
While the chips are still hot and glistening with oil, sprinkle them generously with the prepared seasoning blend. Tossing them while hot ensures the spices adhere to the surface.
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12
Repeat the frying and seasoning process with the remaining batches, allowing the oil to return to 350°F (175°C) between each batch.
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13
Once all chips are fried and seasoned, allow them to cool completely. They will continue to crisp up as they reach room temperature.
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14
Garnish with a light dusting of fresh cilantro and serve with lime wedges on the side for a bright, acidic pop.
💡 Chef's Tips
Always use 'stale' tortillas; fresh tortillas contain too much moisture and will result in a chewy, tough chip. Keep your oil temperature consistent at 350°F—if it drops, wait a minute for it to climb back up before starting the next batch. Season the chips the very second they come out of the oil; once they cool even slightly, the spices will just fall to the bottom of the bowl. Store any leftovers in an airtight container or a heavy-duty zip-top bag with the air squeezed out to maintain crispness for up to 3 days. Avoid using flour tortillas for this specific recipe, as they puff up differently and require a lower frying temperature.
🍽️ Serving Suggestions
Serve alongside a chunky roasted tomato salsa and a bowl of creamy, lime-heavy guacamole. Pair with a cold Mexican Lager garnished with a salt rim and lime wedge. Use these as the sturdy base for 'Elevated Nachos' topped with fontina cheese and pickled jalapeños. Serve with a side of warm elote-style corn dip. Accompany with a spicy Hibiscus (Jamaica) iced tea for a refreshing non-alcoholic pairing.