INGREDIENTS:

• 1 packet of Diego’s Retail or Food Service White, Yellow, or Blue Corn Tortillas

• 4 cups of vegetable or canola oil (oil should be 8cm to 10cm deep)

• Fine sea salt with a bit of lime zest or Tajín seasoning

  • Tajín is a Mexican seasoning blend of Arbol, Guajillo, and Pasilla chilies with dehydrated lime and salt.

INSTRUCTIONS:

1. Prepare the Tortillas:

   • Cut a stack of the tortillas into quarter rectangles or eighths rectangles, depending on the size of chips you prefer.

   • Fan the cut tortillas out to dry for 1-2 hours, ensuring they are not moist.

2. Heat the Oil:

   • Heat the vegetable or canola oil in a small to medium pot to a temperature of 177°C to 180°C (using a thermometer to check the oil temperature).

3. Fry the Tortilla Chips:

   • Fry the cut tortillas in batches for about 2-3 minutes, ensuring they have enough space to move around and don’t stick together.

   • Stir occasionally using a wide slotted spoon or tongs to ensure even cooking.

4. Drain and Season:

   • Gently remove the crispy chips from the oil and place them on a paper towel-lined bowl or baking tray to drain.

   • Season with sea salt and lime zest or Tajín seasoning, adjusting to your taste.

5. Cool and Store:

   • Once cooled or still warm, enjoy your homemade chips with Guacamole, Salsa, or Elote Corn Dip.

   • If not eating immediately, seal in a plastic bag or container and freeze for up to 1 month to retain crispness.

Tips:

• A glass candy thermometer is ideal for checking oil temperature and can be clipped onto the pot.

• The corn chips will begin to turn golden when frying white corn tortillas, slightly more golden with yellow corn tortillas, and darker with blue corn tortillas.

Enjoy these crispy, homemade tortilla chips with your favorite dips! 🌽