Inspired by our recent venture to Tacotopia, we actually set out to the grocery store to grab all the necessary ingredients to make our own tacos in the comfort of our own home. 😋
Luckily for us, Costco tends to sells bags of tortillas at absurdly low prices ($3 for 6 dozen, what the heck!) so even after 2 taco feasts, we were left with 5 bags of tortillas. Dumbfounded and full, we figured we'd try our hand at making tortilla chips with some of our leftover corn tortillas so we could also simultaneously finish up our leftover guacamole!
The spontaneity of this ill-planned idea went a little something like this, whilst conversing across our kitchen island:
Me: we should make tortilla chips!
Me: you could just bake them in the oven
Me: ... or you could FRY THEM
And this, friends, is how it all transpired.
First thing's first, the disclaimer here is that we started with pre-made tortillas. Extra stars if you know how to make tortillas from scratch, but in our case, we had tons of tortillas to get rid of, so if you're in the same boat and need to use up those leftover tortillas, this is the perfect mini inspo-project for you! Got a little potluck to go to and wanna impress your friends with freshly made tortilla chips? Yessss! This is pretty difficult to mess up, and if you're unsure of how long to cook these suckers, err on the side of crispiness. And because you have so many chips you can go through - no biggie - just throw a few out and keep on cooking! But really, these were a cinch to make. Very little room for error. Very few ingredients. You just need time.
- Vegetable oil
- Sea salt
STEP ONE // stack up your tortillas, use a big knife, and slice them into whatever shape you want your chips to be. we ended up cutting ours into 1/8th slices.
STEP TWO // once your thin layer of oil is hot in the pan (we kept it on medium-low heat), toss in enough tortilla pieces to cover the pan. flip occasionally, since they'll have a tendency to bubble and puff up.
STEP THREE // pull your chips out when golden brown and crispy. let them dry on either a rack or a plate lined with a paper towel. because there was two of us, I was able to help dry the oil off the freshly fried chips, and then quickly place them on another fresh plate to ensure they didn't sit in oil.
STEP FOUR // season to taste.
STEP FIVE // bon appétit! 👏🏼👏🏼
These chips are best enjoyed fresh, and if you do need to pack them away, just make sure they're completely cooled before you bag them up in an airtight ziploc bag. We made the mistake of bagging them up a little prematurely, and when I went to munch on them the next day, a few of the chips at the top of the bag ended up absorbing some of the residual moisture and humidity and got pretty soggy. The remainder of the chips at the bottom were still crispy, however, so just make sure to leave them out for a while first if you're not going to eat them immediately!
We're going to be honest - it took about 40 minutes to fry up a gallon-sized ziploc worth of tortilla chips and we were pretty exhausted after we were done. Not to mention, our house smelled like oil the entire week after, despite burning multiple candles for hours on end so we're not entirely convinced the effort was worth it HAHA. For the experience, though, it was great and at least they tasted good. Let us know if you give these a try!