Fresh tortilla triangles are relatively inexpensive and easy to make, with chips that can be cooled and stored properly for homemade chip convenience. This economical recipe provides superior alternatives to store-bought chips while teaching fundamental chip-making techniques. The homemade approach ensures freshness and quality control.

Not only is this relatively inexpensive, but it’s also easy to make! And, these chips can be cooled and stored in an airtight container for two days.

Servings:

Yield:

32 triangles

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Ingredients

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Original recipe (1X) yields 32 servings

2 cups canola or other vegetable oil
8 (6 inch) corn tortillas, quartered
Salt, to taste

Directions

Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Tips

Nutrition Facts (per serving)

26	Calories
2g	Fat
3g	Carbs
0g	Protein

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Nutrition Facts
Servings Per Recipe 32
Calories 26
% Daily Value *
Total Fat 2g	2%
Saturated Fat 0g	1%
Sodium 3mg	0%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 0g	1%
Calcium 5mg	0%
Iron 0mg	1%
Potassium 12mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.