Homemade tortilla chips are totally worth the effort. Bring on the salsa!
I do love warm tortilla chips, don’t you? When I go to my favorite Mexican restaurant they always present a bowl of their special salsa recipe and warm chips made with their handmade corn tortillas.
No, this isn’t their coveted recipe but this is the next best thing, warm corn chips for dipping!
These chips, when served still a little warm, bring back fun memories of fun times with friends over plenty of tacos and margaritas. Still working on sweet talking someone at the restaurant out of the made-from-scratch recipe but for now, this is a good substitute. 🙂
A couple recipes that will be perfect for dipping is this jalapeño cream cheese dip recipe or this beer dip recipe. That beer dip recipe is quite popular, especially for beer and bacon lovers.
I’ve been eyeballing this spicy avocado chimichurri salsa too. If you are sucker for avocados like me, it’ll likely catch your eye too!
To me, one of the best things about frying your own chips is the flavor. Some tortilla chips are too salty for me or taste stale even when the bag was only opened minutes ago!
These chips have a restaurant-like flavor, in my opinion. There are usually corn tortillas at my house so even if I do happen to run out of store bought chips, homemade is just a few minutes away. And who doesn’t need an excuse to snack on chips and dip?!
You can also use brown paper bags to drain the oil, if you like. It’s important to drain the oil to help you have a crisp chip!
I hope you give these homemade tortilla chips a try! Let me know how much you love them and what you use for a dip! Have you ever tried a sweet salsa or dip with tortilla chips?
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Homemade Tortilla Chips Recipe
Ingredients
- 10 Soft Corn Tortilla
- Vegetable Oil for frying
Instructions
- Preheat oil to medium high heat.
- Cut tortillas into quarters.
- Fry tortilla pieces in oil until lightly browned, flipping after a couple minutes and checking the color.
- Drain on a paper towel.
Notes
- Cooking time will vary depending on the temperature of the oil and the size of the pan.