Tortilla chips are best when made at home and are as fresh, salty and crispy as can be.
Heat the oil and prepare the pan:
Pour the oil in a large heavy saucepan (at least 4 quarts) to a depth of 1 inch. Heat the oil over medium-high heat (if using a thermometer, the oil should reach 360°). Line a large rimmed baking sheet with paper towels and set aside.
Prepare the tortillas:
Stack the tortillas (if not already stacked) and cut the stack in half. Then cut each half in thirds to make triangles.
Fry the tortillas:
When the oil is hot but not smoking, carefully place a tortilla wedge in the oil. If it starts bubbling quickly, the oil is ready. Separate each tortilla wedge and carefully add to the oil. Occasionally stir or press the tortilla chips down in the oil until completely submerged until golden brown, about 2 minutes. Using a spider or slotted spatula, transfer the chips to the prepared pan and sprinkle salt immediately over the chips. Continue frying in batches until all the tortillas are fried.
Serve or store the chips:
Serve the chips with your favorite dips, chili or as the foundation for your favorite nachos. The chips can be stored in a sealed plastic bag for up to 2 days.
Notes: Because the skins of almonds contain lectins, use an almond tortilla product that practices removing the skins in their preparation.
Ingredients
Directions
Heat the oil and prepare the pan:
Pour the oil in a large heavy saucepan (at least 4 quarts) to a depth of 1 inch. Heat the oil over medium-high heat (if using a thermometer, the oil should reach 360°). Line a large rimmed baking sheet with paper towels and set aside.
Prepare the tortillas:
Stack the tortillas (if not already stacked) and cut the stack in half. Then cut each half in thirds to make triangles.
Fry the tortillas:
When the oil is hot but not smoking, carefully place a tortilla wedge in the oil. If it starts bubbling quickly, the oil is ready. Separate each tortilla wedge and carefully add to the oil. Occasionally stir or press the tortilla chips down in the oil until completely submerged until golden brown, about 2 minutes. Using a spider or slotted spatula, transfer the chips to the prepared pan and sprinkle salt immediately over the chips. Continue frying in batches until all the tortillas are fried.
Serve or store the chips:
Serve the chips with your favorite dips, chili or as the foundation for your favorite nachos. The chips can be stored in a sealed plastic bag for up to 2 days.