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.
Keyword: chips, corn tortillas, totopos
Author: Douglas Cullen
1 ½ to 2cupscooking oil
Preheat ¼" inch of cooking oil in a wide frying pan. You will need 1 ½ 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.
This recipe will make enough chips to prepare four servings 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.