Homemade Tortilla Chips
20 min
total
4
people
417
calories per serving
Ingredients
4 people
- 6 pcSoft tortilla (for filling), made from corn (cut into triangles)
- 500 mlSunflower oil (for frying)
- 1 tspGray sea salt (fine)
- 1 tspSmoked paprika (powder)
- 1 pinchHot pepper en poudre (to taste)
- 6 pcCorn tortilla (cut into triangles)
Method
Golden triangles that crackle loudly. The scent of fried corn and smoked paprika hits the nose instantly.
- 1
Stack the soft tortillas and corn tortillas, then cut them into eight equal triangles with a sharp knife.
- 2
Pour the sunflower oil into a sauté pan. The oil should reach 180°C; it should sizzle instantly when a piece of dough is dipped in.
- 3
Fry the triangles in small batches. Remove with a slotted spoon as soon as they are stiff, golden, and the frying bubbles subside.
- 4
Drain on paper towels and immediately sprinkle with sea salt, smoked paprika, and chili powder so the spices stick to the hot oil.
Frequently asked questions
How do you get this dish right?
- Oil must be 180°C: if it smokes, it's too hot; if it doesn't sizzle when adding the tortilla, it's too cold.
- Salt immediately after frying while the fat is still liquid so the spices stick perfectly.
How long does this dish keep?
In an airtight container, in a dry place, to keep the crunch for 48 hours.
4.4
9 reviews
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