Homemade corn chips
Votes: 4
Time: 5 min.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
Fresh, crispy homemade Mexican tortilla chips are easy to make—fry them in a pan or bake them in the oven. All you need is a little vegetable oil, along with the tortilla. These chips are especially good with salsa sauce or guacamole.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 flatbreads corn tortilla or wheat flour
- Vegetable oil
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Recipes with similar ingredients: tortilla
Cooking the dish according to the recipe:
Roasting method
Heat oil in a large skillet. Stack the tortillas and cut them into 6 pieces using 3 slits of a knife. Carefully place the tortilla pieces in the oil and fry until puffed. Remove from the oil and drain on paper towels.Baking method
Preheat the oven to 200°C (400°F). Brush whole tortillas with vegetable oil and cut into chips. Place on a baking sheet and bake for 5 minutes. Flip the tortillas over and bake for another 5 minutes. Cool and store in an airtight container.
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