Making homemade tortilla chips is easy and when they’re this good, you’ll want to do it all the time. A pretty tasty use for tortillas that are closing in on their expiration date.
Not to brag, but I happen to make some pretty good tortilla chips. After college, I couldn’t find THE job right away, so I waitressed at an unbelievably authentic Mexican restaurant in my then hometown of Toledo, Ohio. I say then because to say I moved a lot in my life is kind of an understatement. Anyway, Don Alejo’s (#RIP) was where I gained my undying love for Mexican cuisine. Family owned and run, Don Alejo’s had the market for Mexican cuisine in Toledo and everything was cooked fresh. There were no microwaves in our kitchen to be seen. And when I say their mole was the stuff of dreams, I can still taste it. Nothing has ever compared. Don Alejo’s was my Mexican food training ground and where I learned to make pretty darn good guacamole. And they made some of the best homemade chips. EVAH.
We had two kinds of chips: traditional ones and then the ones that the locals knew about. The secret menu chips (which really wasn’t a thing back then until it became a “thing”) were made from flour tortillas. Unconventional? Yes. Unbelievably flaky and good? OMG.
It’s really so simple. Hot oil meets the best flour tortillas you can buy. And working up a little sweat batch by batch and trying to keep prying, hungry hands out of the double-lined paper grocery bag which is the only way to soak up the excess oil. Followed up with a healthy dose of kosher salt, these homemade chips will never make it to tomorrow in your kitchen. So plan accordingly.
Heat your oil nice and hot — 350°—use a candy or oil thermometer and place on the side of a wide stockpot. It’ll take a little bit so that gives you time to cut your flour tortillas into triangles or strips.
I am sure we could try to make these healthier. But when something is as perfect as these chips: WHY? Being an modern, old school kind of girl, I’m a big believer in balance being best. Because these chips are so hearty, you can call on your heartiest dip for them. Definitely some fresh guac. And of course, a chunky salsa. Because there’s nothing worse than seeing a sad bowl of salsa with a soggy chip in it, is there?