Fried Tortilla Chips

“I’ve been making my own chips this way for years. I have always added salt right after coming out of the oil.Recently, however, I have started adding a little Goya Adobo seasoning right after removing from oil.Delicious!”

“Nadine Cherry, 6 of 6Very good, I also salt them, right when I take them out of the oil. If you don’t fry them long enough, they are chewy, fry them to where they are crispy. Lay them on several paper towels to drain.”

“So easy, and much more like restaurant chips than anything we’ve ever purchased in a store.We did salt them after frying, as several people recommended.Now we just need to work on frying them just the right amount of time.We used a deep fryer, set to 350.”

“Yummy! We had to cook ours a little longer to get them crispy instead of chewy, and they were a little more browned than we expected them to be–but boy, were they good! (Like several other reviewers, we sprinkled our chips with a little bit of salt immediately after frying.)”

“Better than any bagged chip. Restaurant quality. Delicious and easy! Thanks so much!”

“Easy and delicious.I cut them into strips and used them for some tortilla soup I made.great!!!”

“Made these tonight… Ended up cooking mine for 2-3 min (they were still soft after 1 1/2 min).Like mine a bit brown anyway.Only change was to add a bit of salt at the end.Thanks for sharing!”

“I made this recipe for the Adoptee Support Group. It is excellant and I only made one change. I sprinkled some kosher salt on the chips when they first came out of the oil. I feel some seasoning salt, chioi powder or cajun spice would work well too. Be sure and fry long enough to get them crisp. Great recipe.”