Homemade Tortilla Chips
Why This Recipe Works
Even the best store-bought tortilla chips can’t compare with the fresh corn flavor and ultracrispy texture of homemade. Starting with good-quality corn tortillas was key; thinner, fresh, locally made tortillas made the best chips. A frying temperature of 350 degrees browned the chips quickly without burning them, and frying in two batches ensured that the oil’s temperature didn’t drop too much when we added the tortilla wedges. As soon as they came out of the oil, we sprinkled them with kosher salt, which was easier to distribute evenly than table salt.