homemade tortilla chips

Did you know it's National Tortilla Chip Day? I'm not sure it's entirely necessary to make all these holidays dedicated to one particular food, but who am I to challenge? As a fine, upstanding citizen, I feel it's my duty to honor this day by sharing a recipe (if that's what you want to call it) for the easiest, most delicious tortilla chips, ever.

Homemade Tortilla Chips


corn tortillas
oil for frying (I used canola)
sea salt for sprinkling
lime juice (optional)

Heat about an inch of oil in a saucepan or cast iron skillet. If you have a thermometer, it should be around 350-365*. If you are like me and don't have one, drop a small piece of tortilla into the oil to test it. The tortilla should sizzle on contact (there will be lots of bubbles around it). Cut the corn tortillas into triangles (I cut each into 6 to get the chips pictured above) and carefully drop them into the oil. Don't crowd the pan! Let them cook on each side for a minute or two, until they start to darken. Remove chips from oil and place on a paper towel to dry, and sprinkle with salt immediately so it's more likely to stick. If you're going to use lime juice, squeeze the lime over the chips before sprinkling with salt. If you know what's good for you, serve these chips with some awesome homemade guacamole. And invite me over before you do!