Fried Flour Tortilla Chips Recipe

Easy peasy, just the way I like it! I opted to use peanut oil instead & just found out if you're really looking for "authentic," fry them in lard. If feeling adventurous, you can make "taco" flavored chips by placing the hot chips in a paper bag & adding taco seasoning, a pinch of salt & feel free to add things such as hot pepper, chili powder, powdered garlic &/or or onion or my favorite; McCormick's Southwest Seasoning! (it clears your sinuses- WOOOOOOOO!!!) If the chips are too cool for the seasoning to stick, put them on a cookie sheet in a 350º oven for 5 minutes & then try this as hot oil is what helps the seasoning stick to the chips. You can also brush them with vanilla paste or extract after frying & coat them in sugar & cinnamon. :) I'm thankful for this "recipe" as it means no more rushing out to WholeFoods when we get to craving nachos (they are the only ones who offer flour tortilla chips which are best for my meat, refried beans & cheese laden nachos.) Thanks!

As recipe stated - I fried. We tried both corn and flour tortillas and decided the flour chips are superior. About 20 seconds per side at 375 oil temp (I bought a Copper Chef multi-function cooker). They were light, fluffy, and crispy like you get from a taco salad bowl! Served with fresh tomato salsa, green tomatillo salsa, and fresh guac, delicious!

These turned out great! You'll get the exact texture of a fried flour shell some restaurants use to hold a taco salad. I used old flour tortillas that had long since expired but were in the fridge (don't hate, my mother survived WWII in Asia fleeing the enemy with almost no food, so unless it's spoiled or has mold, it gets repurposed). They were just fine and had no stale taste. There are endless uses. Some of mine poofed with bubbles. Those were the ones my husband liked the most because he dripped chocolate syrup in the bubbles. Next, were going to try it with cinnamon sugar (1:4 ratio) and vanilla ice cream.

We tried the flour tortillas, and they were alright, so we changed it up to corn tortillas, and they turned out much better. We had new oil and kept the setting on medium as the higher the setting, the darker the chips. Still good.

Use 50/50 vegetable oil and lard. That’s how Grandma did, That’s how Mexico did it, and it’s seemed to work pretty well so far!

Everyone thought it took hours!

This works. Followed directions, turned a few flour tortillas and a few corn tortillas into a delicious part of an amazing meal. Made extra for later! "The chips that Chipotle wishes they could sell"

Perhaps some seasoning on the finished product would turn this into a forever favorite!

oh my gosh these are so easy and so good, the only difference I added himalayan salt after i strained them. delicious!!

I make these alot. When I take them out of fryer I season them with salt and cumin. They are addictive even without dipping.

I just lightly salted and they were spectacular.

Great, simple recipe. Cooked as directed with flour tortillas. Shook them in a bag of ranch seasoning afterwards and dipped them in queso. So good!

Amazing! Beautiful! Perfect! Healthy! Easy! Yeah, that's pretty much all I have to say

Easy, delicious and addicting.