Homemade Tortilla Chips

Golden triangles that crackle loudly. The scent of fried corn and smoked paprika hits the nose instantly.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 418
• Protein: 9 g
• Carbs: 69 g
• Fat: 11 g

Ingredients

• 6 piece Soft tortilla (for filling), made from corn ( cut into triangles )
• 500 ml Sunflower oil ( for frying )
• 1 tsp Gray sea salt ( fine )
• 1 tsp Smoked paprika ( powder )
• 1 pinch Hot pepper en poudre ( to taste )
• 6 piece Corn tortilla ( cut into triangles )

Instructions

1. Cutting the tortillas

   Stack the soft tortillas and corn tortillas, then cut them into eight equal triangles with a sharp knife.

2. Heating the frying oil

   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. Frying

   Fry the triangles in small batches. Remove with a slotted spoon as soon as they are stiff, golden, and the frying bubbles subside.

4. Seasoning while hot

   Drain on paper towels and immediately sprinkle with sea salt, smoked paprika, and chili powder so the spices stick to the hot oil.

Chef's tips

• 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.

Storage

In an airtight container, in a dry place, to keep the crunch for 48 hours.