Reviewed: Oct. 4, 2009

Excellent. A little less than a minute in the deep fryer, until they were lightly brown. I salted them fresh out of the fryer.

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sailshonan

Cooking Level: Expert

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Reviewed: Oct. 1, 2009

I have been doing this for years - both with corn and flour tortillas. My family loves these so when I'm making something they aren't crazy about, I just make some of these and it makes the whole meal better!

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Susan

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Reviewed: Sep. 10, 2009

I used corn tortillas with the spray Pam & oven toast method. It took more like 15 minutes, with a flip in the middle, and they're very crunchy! (Probably because they're thick to start with). I'll certainly do this again as it's a great way to get rid of excess tortillas and they make a nice extra addition to tortilla soup/taco soup. Thanks!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 21, 2009

omg, this was so easy! I was in a pinch as i was out of chips and this came to my rescue. Used my pizza cutter to cut the tortilla and fried them, took all of 10 minutes...thx so much!! tasty!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Jul. 22, 2009

I used my fry daddy and flour tortillas, used seasoned salt mildly after I pulled them out of the fryer. How is this not a recipe? I woudln't know how to cook chips, quite honestly. This was awesome, and buy "baked chips" if you want healthy, these are yummy.

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Susanne

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Reviewed: Jul. 22, 2009

I baked them at 425 with butter flavored cooking spray as others suggested and served with "real hummus" recipe on this site b/c I didn't have pita chips....yum!

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MERMAR

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

I found this recipe yesterday and thought I would give it a try for a party last night. Was wonderful!! Very quick and easy to make. I baked rather than fried and lightly salted the chips before baking. I can see using different seasonings to make different flavors. Thank you for the recipe!!

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LadyOfMarine

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

Must read notes... The oil will decrease in temp for every batch so make sure to allow it to heat back up before the next batch. If it's too hot the chips will burn quickly. If it's not hot enough or you haven't left the chips in long enough they will be rubbery when serving. After adding the tortillas wait for the bubbles in the oil to subside to almost nothing and I have perfect chips every time.

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pegspalace

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Reviewed: Jun. 12, 2009

These were really great! I opted to bake instead of fry and my family loved them- thanks!

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jmac

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Reviewed: May 8, 2009

So simple, and so tasty. These taste like the chips served at certain Mexican restaurants. Delicious with queso or salsa.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Sep. 19, 2008

These are great and super fast and easy! Use Canola Oil!

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kobilyn14

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Reviewed: Jul. 21, 2008

Loved them warm. You can reheat in the oven if they get soggy to crisp up a little.

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MommaCookin

Cooking Level: Intermediate

Home Town: Brandon, Florida, USA

Living In: Spring Hill, Tennessee, USA

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Reviewed: Jul. 11, 2008

Agreeing with many reviews, this is more instructions than a recipe...but homemade tortilla chips are wonderful. Just a thought for those thinking to use cinnamon & sugar, or honey, or any other sweet topping.....try using flour tortillas. After living in AZ & TX for 12 years, I've learned fried flour tortillas work better for more dessert/sweet chips.

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shannonlea15

Cooking Level: Expert

Home Town: Highland, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 11, 2008

I noticed one post said that older tortillas made better chips. This is because the older tortillas will have dried out a little bit. I used to work at a fast-food place where we made fresh tortillas and fresh-fried tortilla chips and served them with all kinds of toppings and fillings. We didn't use the fresh made tortillas for our chips because the water content is too high. I would definitely suggest using older tortillas, or letting the tortillas sit out between a couple of paper towels for half an hour before frying them.

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Keri

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

I make tortillas at least 3 times a week and chips fairly frequently, so here are my tips to help you out: (1) If you want to make chips from homemade tortillas, you need to be sure to press the dough VERY thin - as thin as possible - before cooking them. A tortilla that is thick & moist will not crisp up when frying it. It's perfectly acceptable to use store-bought tortillas if you're not able to do this. (2) Place a stack of tortillas on a cutting board, slice them in half, place one half on top of the other, and slice in thirds. (3) I personally don't use a thermometer to test the temperature of the oil; slightly below medium-high works fine. A good way to check is by placing one tortilla in it and see if it sizzles, in which case it is properly heated. (4) The first batch always turns out funky. (5) Remove the chips from the oil as soon as they're light golden - not dark golden - don't let them burn. (6) I personally don't salt my chips. Store in air-tight container.

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LeAnna

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

I am rating the baking version of this recipe as I have never tried deep frying the chips. My alterations are as follows: I stack and cut the corn tortillas in 6 wedges and arrange them on a non-stick baking sheet. Then I spritz unsweetened lime juice over them. Next comes a spray of Olive Oil Pam right over the top. Lastly, I lightly salt them. Then into the oven they go at 350 for 20 minutes. I rarely buy tortilla chips anymore as they are full of salt, preservatives and fat. These are much healthier!

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skylittle

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA

Living In: Windsor, Colorado, USA

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Reviewed: May 15, 2008

OMG...I will never buy tortilla chips again! I love these and you can season however your heart desires.

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 8, 2008

Thanks for posting this, I didn't know what temperature my oil needed to be at. Off to make a botana(Michigan version)with this.

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Nikitig

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Lithia Springs, Georgia, USA

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Reviewed: Mar. 25, 2008

I saw someone else’s comment about topping the fried chips with cinnamon and sugar and that just really got my mind going! It made me think of sopapillas the Hispanic fried dough dessert so I sprinkled mine with the cinnamon sugar mixture, drizzled with honey and chocolate syrup put a scoop of vanilla ice cream on them and some sliced almonds, it was sinfully delicious!

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