Corn Tortilla Chips

My first attempt turned out well, but it took some experimentation. I used Goya white-corn tortillas and let the first batch cook until they were medium-brown (the ones on the far right)--they were too hard. I took out the second batch when they were light brown and hadn't completely stopped bubbling (those on the far left)--they weren't fully crisp. The third batch (center of the photo) was in between, medium-light brown and had just stopped bubbling--they were perfect...except...You need extra-thin tortillas to get the same crispiness and brittleness I'm used to with store-bought chips. I've had chips at restaurants that made them fresh, with the same tortillas they use for tacos, and I have found them (like mine) too hard. The main photo accompanying the recipe looks like they were made from a thinner tortilla.

Simple easy recipe. I buy extra thin tortillas at my local Mexican Supermarket. These tortillas are made for frying into chips. I use my deep fryer and they are ready a lot quicker than frying in a pan.

Simple and straight forward just like a recipe should be! I read other comments questioning if this was really a recipe or just common sense. With store bought tortilla chips so readily available I imagine there are many people that have never made their own chips or even thought to do so. It definitely takes more thought and effort than just slapping some peanut butter on a piece of bread. I consider myself a seasoned cook and thought I knew how to make these but came here to make sure I had it right so I'm glad this recipe was posted. Thanks for sharing!

Thanks for great tortilla chips recipe. They were pretty tasty.