Tostaditas / Corn Chips
Ingredients:
Thin Chip Corn Tortillas *must be very thin*
High temperature oil for frying (peanut oil)
Salt
Flavorings (optional)
Making tostaditas / corn chips is surprisingly easy to do. If you are able to get your thin corn tortillas and oil from a restaurant supply store (our local store is open to the public), you can definitely save money. The actual process is very simple. I’ve given many tips for safety. Hot oil should always be handled carefully. Never, NEVER, leave hot oil unattended.
Prepare your space. Because my kitchen is so tiny, I need to have everything ready beforehand. You will need room for: frying on the stovetop, a place to put your strainer / slotted spoon next to the stovetop (I recommend a shallow bowl / container to catch the oil mess), a place/cutting board to cut tortillas, a bowl to toss chips and salt (with salt and spoon for stirring), optional colander and towelettes / paper towels (to drain excess oil off of chips), hot pads and lid for frying pot (lid recommended in case of fire, God forbid), a cool burner / trivet / piece of untreated scrap wood (to place hot frying pot onto when done, for cooling down), a cleared sink area and baking soda / lid for the pot in case of fire (God forbid), and anything to keep you focused on your task (you must not leave it unattended).
Heat appropriate oil in suitable pot. I recommend using a tall pot to minimize danger of splashing (I use an old soup pot that is now my frying pot). Stay away from pots that have thin bottoms (too hot, too fast, too uneven). You MUST use a high temperature frying oil. Different oils have different temperatures at which they combust. I use a peanut oil, as that is more stable for frying. In my big pot, with my frying experience, I put in a few inches of oil. You need enough oil to cover the layer of chips you are frying. If you are frying multiple layers at once, add oil accordingly. Don’t try to do too much at once (keep safety in mind). On an electric stovetop, I set my burner to Med-High heat at first.
Cut the tortillas. While the oil is heating, cut a small stack of tortillas into quarters. You can cut all of your tortillas now, or just keep cutting more while you’re frying. It’s up to you.
Note: If your corn tortillas are fresh and moist, it’s better to wait and let them dry out before frying. The less moisture content, the better. (Don’t let it get hard, though.)
Cooking & Oil temperature. The oil is hot enough when a piece of tortilla bubbles vigorously (enough to move it around) at the top of the oil the moment you put it into the pot. Put your tortilla quarters into the oil, making sure they aren’t sticking to each other before you drop them into the oil. Try spreading a stack of about 10 quarters like a deck of cards (so they aren’t stuck together), dropping them carefully into the oil. Next, use your metal strainer to press them into the oil and separate them more.
*Safety: There will be very hot steam over the pot when you put in the tortilla quarters. Keep your arms and hands away!
If your chips aren’t sizzling vigorously, the oil isn’t hot enough. When your frying time gets longer in lower temperature oil, the chips become a little harder, less crispy. If your oil really isn’t hot enough at all, take out the chips and wait.
Chips are done! Your chips are done when they are hard (not floppy like a tortilla) and change color slightly (more golden). Remember that they will continue to cook slightly after you take them out, because of the residue hot oil. Take them out with the strainer, letting most of the excess oil drip back into the pot. Put the chips into your colander (if you want to mop up more oil), or just straight into the bowl and toss with salt while they are still hot (it sticks better when they are hot). This is the time that you add any other flavorings. Continue the process, frying the chips in small batches, until all are done.
If your chips are just tough and chewy, despite working with the oil’s heat, it is very likely that your corn tortillas aren’t thin enough. They aren’t suitable for chips. They are great for flautas though!
If you notice that your chips are getting brown (burnt), or that your oil and pot seem to be very hot (making lots of noise, pinging sounds), you might want to turn down the heat slightly. Remember that, on an electric stovetop, you are responsible for maintaining the temperature. Once the oil heats up, I find that I always have to turn down the burner slightly after that since the pot and oil have reached their temperature.
If you ever get a drop of water into the oil (dangerous), or are just nervous, it is totally fine to, carefully, move the pot to the cool burner / trivet / scrap wood, and let it cool down a bit. Frying takes practice. There’s nothing wrong with being careful and slowly building up your skill and courage. Don’t take risks with hot oil.
Cool Down and Store: When you are done frying all of your chips, remove your frying pot from the heat. I recommend putting a lid on the pot with a gap to let heat escape while covering most of the oil from contaminants/water. You don’t want a buildup of condensation while it cools.
*Do not store your oil while it is hot! Since we only use frying oil for certain foods, I save it in an older peanut oil container. If you use a funnel, and slowly roll the pot (like a rotating drum), you’ll be able to keep most of the food particles in the pot for easy clean-up (and cleaner frying oil).
Store your chips in a container or ziploc bag. If they are left out, they tend to get stale. Fresh is best.
Enjoy!
I am not liable for any accidents or injury that might happen to anyone or anyone’s property as a result of trying to make corn chips. Always use caution around hot oil.
I am not liable for the numerous requests for homemade chips you will get after you try this recipe!
