Chili Tortilla Chips – a delicious recipe with peanut oil, corn tortillas, kosher salt, ground chipotle powder, ground chili powder, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pour the peanut oil into a large (11 x 4-inch) stainless steel pot fitted with a candy thermometer; you want the oil to be at least 1-inch deep.
2
Heat the oil to about 380 degrees, or almost smoking.
3
Cut the tortillas in quarters (they will seem large) and add them in batches to the hot oil without crowding them.
4
Cook for 2 to 3 minutes, turning once to brown evenly.
5
Remove the tortillas with a flat wire strainer or tongs and place them on a sheet pan lined with paper towels.
6
Continue cooking the chips until they're all fried.
7
Meanwhile, combine the salt, chipotle powder, chili powder, and cumin in a small bowl.
8
While the chips are still hot, sprinkle them evenly with the spice mixture.
9
Serve warm or at room temperature.
2145
kcal
Calories
169
g
Fat
102
g
Carbs
96
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 48 ounces (6 cups) peanut oil, 10 (6-inch) corn tortillas, 1 tablespoon kosher salt, 1/4 teaspoon ground chipotle powder, and more.
Yes, Chili Tortilla Chips falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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