Reviewed: Nov. 21, 2011

I also baked them, as one reviewer suggested. They were great! The one thing is - it is very tricky to bake them to just the right done-ness. I found that 12 minutes was too long, but with 10 minutes they were still soft. They taste BURNT if they look completely BROWN. The goal is lightly browned on the edges. You may have to take them out and keep taste testing them as you go. I had to throw out my whole first batch because I thought that it was supposed to be brown. After a couple batches, I got the hang of it, and they were a hit served with salsa!

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Reviewer:

RachSali

Home Town: Epsom, New Hampshire, USA

Reviewed: Nov. 11, 2011

They sure smelled good but I couldn't get the oil to dry up, even after resting them on a cookie wire and paper towels....they were pretty oily, I used Canola. Seemed like many were just too chewy, and not crispy like the ones you get in a restaurant. I think I'll try the baking method next time. I salted with fine popcorn salt and that worked well. Dipped them into some homemade guacamole and Vegan Bean Taco Filling on AR. Update note: I was just reading in one of my Mexican cookbooks to let the tortillas dry out after you cut them for at least three hours or overnight. Maybe this would keep them from being chewy.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Aug. 26, 2011

I followed the directions exactly, but my corn chips seemed to be too crispy or too chewy. Plus, they had almost no flavor. I used to work in a Mexican restaurant and we used to make them exactly this way. I don't know if the corn tortillas are formulated differently for the chips, or if they used vegetable shortening instead of canola oil, but these didn't turn out as tasty as I remember. They weren't bad, but for the amount of oil, and the overall taste or heaviness, I would be just as happy with tortilla chips out of the bag.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Apr. 18, 2011

Excellent recipe! I cut the tortillas with a pizza cutter which made it easy and gave the chips a uniform shape. I seasoned them with a mix of salt, cumin and chili powder. These are fabulous warm with homemade salsa!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 5, 2011

I've been making chips like this for years and people ALWAYS rave about them! My husband calls them "stupid good" lol My tried and true tricks are... 1. Canola oil (vs. veg oil) makes them much crispier. 2. use a cast iron skillet if you can, about 1" of oil 3. Your oil must be very hot or they will be greasy, and you must cook them long enough or they will have chewy spots. I would recommend only turning them once, otherwise the oil will repeatedly saturate. Just put them in the oil and don't mess with them until they're nice and brown, then flip and wait patiently again. 4. Use kosher salt!!!! A sprinkle after every batch, while they're still hot. Then, if you have leftovers, pop them in a 400* oven for 5-8 min and they will crisp right back up again! (which also works great for bagged chips too) GREAT technique, more time consuming that opening a bag but well worth the comments! :)

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Reviewer:

*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

Reviewed: Dec. 23, 2010

I love this recipe because it doesn't call for filling a deep fryer with oil. I used very thin corn tortillas and a whole batch (8 chips) would be done in under 30 seconds. Wonderful! Thanks for the simple recipe.

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Apr. 26, 2010

These were really great! Much better than any tortilla chips you buy at the store! Make sure you have a thermometer before you try this recipe, though. This is completely random, but after I finished making the chips, I had a lot of extra oil, so i fried half of a bagel and then put cinnamon and sugar on it and it tasted just like fried dough! Really, really good! Try it if you have extra time :)

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Reviewer:

Tori

Reviewed: Feb. 5, 2010

Excellent, especially while still warm. I sprinkled them with Lawry's Seasoning Salt which contributed nice color as well as flavor. Almost as good as our local Mexican restaurant!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 31, 2010

If you leave the tortilla whole, you can make tostadas out of them. Or fold it in half, AFTER putting in the hot oil, and take it out before it gets too crisp, and have homemade taco shells.

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