Corn Tortilla Chips

This recipe is part of the recipe for Classic Guacamole


Makes 6 dozen chips


12 corn tortillas (6-inch diameter), day-old**
Vegetable oil
1/2 to 1 teaspoon salt

**If tortillas are fresh, let stand, uncovered, in single layer on wire rack 1 to 2 hours to dry slightly.


  1. Stack 6 tortillas. Cutting through stack, cut into 6 equal wedges. Repeat with remaining tortillas.
  2. Heat 1/2 inch oil in deep, heavy, large skillet over medium-high heat to 375°F; adjust heat to maintain temperature.
  3. Fry tortilla wedges in single layer 1 minute or until crisp, turning occasionally. Remove and drain on paper towels. Repeat until all chips have been fried. Sprinkle chips with salt.


Tortilla chips are served with salsa, used as the base for nachos and used as scoops for guacamole, refried beans or other dips. They are best eaten fresh, but can be stored, tightly covered, in cool place 2 to 3 days. Reheat in 350°F oven a few minutes before serving.

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