Learning How to fry Tortillas for chips at home is a Mexican food basic. It legit brings crunchy joy and smiles. It’s an essential in homestyle cooking and serving alongside favorites like salsa ranchera and guacamole.
I love knowing how to make this for last minute hosting, when the chips are all out! Learn tips and frying options you’ve gotta know about when making a fresh batch. I gotchu on the tostadita front.
You’ll feel good and confident about making your own fried corn tortilla triangles or strips, fried flour tortillas, taco shells, and more.
Why You’ll Love This [Less Oil] Method
I prefer using as little oil as possible when making all of the above crunchy foods. Making chips at home means I’m making enough to use up all the oil poured. Why? Because I’m not into wasted oil.
There are times throughout the year, for example on holiday, that I make with a little more oil for the sake of larger chip batch plus indulgence (not to exceed 2 lbs though- OHN). Again, I do this when I need my chip skills to come in for the save.
I love sharing tips with you for the sake of engaging in tradition, good eats, saving time, and ingredients.
What Are Totopos?
If you’ve got a tortilla factory or mercado near you you’ll likely be familiar with your favorite totopo type. They’re now often offered regularly salted, chili-lime seasoned, or plain.
Totopos are the spanish term used for Mexican tortilla chips. These chips take your nacho game to the next level and are even better re-heated or with melty queso fundido. It’s my favorite regular thick-chip for dipping.
Props to the Traditions making them from scratch and then frying them, you are the MVP!
Ingredients
Grocery Quick List: corn tortillas, oil, sea salt (optional).
- 15 Tortillas stacked
- Oil
- Salt or seasoning [to taste]
Best Utensil for frying chips at home:
- Slotted spoon/spatula (it’s gonna be very helpful in frying anything).
Ingredient Notes / Variations
- Tortillas of choice, regular size, 6 inch.
- Grab from mercado or local tortilla factory.
- White corn is preferred for homemade chips from tortillas.
- Cut into strips, triangles, or fry whole for a tostada.
- Oil – vegetable oil is my first choice. Canola next, then olive oil if eating same day.
- They are commonly fried in corn oil. I use to vegetable oil and they fry nicely.
- Either oil you choose can be purchased at local market.
- Salt – seasoned salt, or chile seasoning.
Oil:Tortilla Ratio – I can safely figure 1/4 cup oil for every five to seven well fried tortillas. No halfsie-fried tings’ around this kitchen, ever. This How to post only uses 1/2 cup of oil.
How to Fry Tortillas Perfectly
Cut stack of tortillas into wedges/strips (in my photos you’ll see both triangles and strips).
Heat Oil in your frying pan. Stove temp medium/high for 4-5 minutes.
Test the oil temp: oil must be hot enough before adding any tortilla. Do a sample run to make sure corn tortilla bubbles up quickly.
Fry Chips in rounds. 15 tortillas in a medium frying pan takes about 20 minutes including cooling time. This would be 3 to maybe 4 batches.
Drain and Season. Using the slotted spoon, swoop up chips once fried, drain excess oil in same pan, and transfer to plate with lined paper towels or cooling rack.
Sprinkle with salt. The chips will get crispier as they cool.
Enjoy right away (because irresistible), or store in airtight storage once completely cooled.
Erika’s Favorite: If you have a local tortilla factory, shop local and grab a pack of tortillas. They usually make their own tortilla chips so grabbing a bag is convenient and also a way to support local business.
Salsa’s for All Chip-Kind
Have your favorite chips with the following salsa ideas.
Reheating Your Chips
This step is for maximum comfort and warm tasting crunch. Use this method for homemade fried chips or tortilla factory purchased chips.
- Line toaster oven tray with foil
for easy clean ups sake, add chips, and toast for 4-minutes. It’s just enough time to bring the chips back to their glistening gold state. It’s worth the wait you deserve!
*Here is a photo of what this step looks like.
Appetizers That Up Your Chip Game
The more appetizers the merrier when it comes to dipping tortilla chips! Fresh or baked types for your food mood.
- Black Bean Dip
- Spinach Dip
- Fresh Mango Salsa w/cilantro
- Cilantro Jalapeno Hummus
Ways To Flip Leftover Chips
What’s there to do with leftover tortilla chips- even the stale ones? Go over the following and determine if any of these food ideas work for you.
- Easy Migas
- Nachos
- Chilaquiles en Salsa
- Chicken Tortilla soup topping
A Note About Nachos: I mention nachos since some nacho lovers love a good soaked nacho with all the things on top. So in this case, a leftover or semi stale chip could be toasted and still used as your chip base. This is your heads up!
Pro Tips / Receta Notes
Recipe yield: about 5 cups homemade chips.
Storage: Keep in airtight storage for maximum crunch and eat within 4 days. Keep in cool and dry place away from any moisture.
See Ways to Flip section in for food that can be made from stale chips. (no, we don’t refry around here).
Please star rate this LatinasQueComen Homemade Totopos post. Your stars and share help us reach Comida Makers. Thank you!
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How to Fry Tortillas
DESCRIPTION
Equipment
- Frying pan
- Slotted spoon
Ingredients
- 12 – 15 Corn Tortillas stacked and cut
- 1/2 cup Oil vegetable or canola
Instructions
Prepare the Tortillas and Line a plate with Paper Towels
- Stack the tortillas up and cut as triangles or squares. This will be dependent on how you plan to use them (i.e. salsas, charcuterie, chilaquiles, nachos, etc).
Heating the Oil and Frying
- Heat a medium frying pan on medium and add 1/2 cup oil. Let heat for 4 minutes. Then place an individual piece of tortilla in it to test it. should bubble immediately.
- Divide the diced tortillas in 3 sections and fry in small batches. Carefully add a batch to the hot oil. Use a slotted spoon to move them(not break) once in a while as you oversee their fry, about 4 minutes total.
- Once golden, use slotted spoon to scoop them up, leaving any excess oil drain right off back into pan and place them on the paper towel lined plate.
- Repeat until batches are all cooked, and your thick chips are ready for ultimate eating!
Notes
For the full post with all the details and tips for flavorful crispy chips at home search for How to Make Homemade Tortilla Chips at LatinasQueComen.com!
Nutrition
Equipment
- Knife
- Large Slotted Spoon
- Frying Pan
- Paper Towels
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