I compare homemade tortilla chips to store-bought varieties for cost, time, nutrition, and taste!
1) If you’re using a cast iron skillet, pour in 2-3 cups of oil and heat over medium-high heat until the oil is 350 degrees F. (I recommend using a deep fry thermometer to ensure proper temperature).
2) Cut corn tortillas into 8ths.
3) When oil is hot, add a batch of corn tortilla wedges and fry for 2-3 minutes, flipping occasionally with tongs, until the chips are a light brown color. When they stop rapidly bubbling, it means they are done.
4) Remove chips to a plate or bowl with a paper towel to drain oil and season immediately with salt. The chips will continue to crisp up as they cool. Repeat frying with all tortillas. Add more oil if the level gets low.
You can store cooked chips at room temperature in an air tight bag or container for 5-7 days. Be sure to let them cool completely before storing them.