Homemade is Best
Freshly made corn tortilla chips, called totopos in Spanish, are best for preparing chilaquiles or nachos, and also to dip in guacamole, queso con carne, a great salsa or use in any dish that calls for chips. They are lighter, crispier and with a fresher more authentic corn taste. You can make them easily in under 15 minutes and it’s well worth the effort. Let us show you how.
Start with Stale Tortillas
Ingredients: 12 corn tortillas, preferably stale, and 1 to 1 1/2 cups cooking oil. You might be wondering why stale tortillas. Well, stale tortillas make better tortilla chips. You will get much lighter crunchier chips this way. The more moisture the tortillas have the denser the finished chips. If your tortillas are really fresh and still moist and pliable, spread them out on the counter for a few hours until they dry out. Tortillas from the tortilleria produce better chips than the prepackaged corn tortillas you find on the grocery store shelves.
Cut each tortilla into eight pieces. Shake them to separate. Prep work is done. Easy.
Frying the Chips
Preheat 1/4″ inch of cooking oil in a wide frying pan. You will need 1 1/2 cups to 2 cups of oil depending on how wide your pan is. You will prepare the chips in batches. Place 1 layer of tortilla pieces in the hot oil and cook until they are just turning golden brown. Remove as soon as they turn golden otherwise they will burn which happens very quickly. Continue frying batches until you have cooked all of the tortilla pieces.
Draining the Chips
Place the tortilla chips in a deep bowl lined with paper towels to remove the excess oil. In Mexico, corn tortilla chips are not salted but you can add salt if you prefer. Sprinkle them with salt and toss in the bowl to evenly distribute the salt.
Homemade Tortilla Chips (Totopos)
Prep
Cook
Total
Yield 8 cups
Freshly made tortilla chips, called totopos in Spanish, are easy to make in less than 15 minutes. They are lighter, crispier and with a more authentic corn taste than packaged tortilla chips. They are worth the extra effort it takes to prepare this recipe.
Ingredients
- 12 corn tortillas
- 1 1/2 to 2 cups cooking oil
- Salt (optional)
Instructions
- Preheat 1/4" inch of cooking oil in a wide frying pan. You will need 1 1/2 cups to 2 cups of oil depending on how wide your pan is.
- You will prepare the chips in batches. Place a single layer of tortilla pieces in the hot oil and cook until they are just turning golden brown.
- Remove as soon as they turn golden otherwise they will burn which happens very quickly. Continue frying batches until you have cooked all of the tortilla pieces.
- Place the tortilla chips in a deep bowl lined with paper towels to remove the excess oil.
- Salt if desired.
Notes
- This recipe will make enough chips to prepare four serving of chilaquiles or serve 4 to 6 people for chips and dip.
- If your tortillas are really fresh and still moist and pliable, spread them out on the counter for a few hours until they dry out. Remember, stale tortillas make better chips.
Nutrition Facts
Serving Size 30 chips
Amount Per Serving | ||
|---|---|---|
Calories 408 | ||
% Daily Value | ||
Total Fat 30 g | 46% | |
Total Carbohydrates 36 g | 12% | |
Sugars 1 g | ||
Protein 4 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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E says
Totopos is the Nahuatl word. Tortilla chip is the Spanish word. Please correct your article.
Gretchen D says
In Mexico City, totopos are served as bar snacks, and the people there call them totopos. Tortillas in my experience were called tortillas. Never heard the expression “tortilla chips”. I don’t believe “chip” is a Spanish word.