Tortilla Chips, Crisps, or Tostadas
Totopos, Tiritas, o Tostadas
Makes about 48 tortilla chips, 1⅔ cups crisps, or 6 tostadas Preparation Time: 2 minutes Cooking Time: If fried, 6 minutes; if baked, 20 minutes Can be stored in a tightly covered container for up to a week
Yes, you can get tortilla chips at the store, but if you make your own they will be fresher and more alluring. You can use homemade or store-bought corn tortillas, and they can be fried (the traditional way to prepare them) or baked. For chips, cut each tortilla into 8 triangles; for crisps, cut them into smaller square or rectangular bites; for tostadas, leave them whole.
- Vegetable oil
- 6 corn tortillas (5–6 inches in diameter), store-bought or homemade, cut into wedges or shapes for chips or crisps, left whole for tostadas
- ¼ teaspoon kosher or coarse sea salt, or to taste
- To fry: In a deep 12-inch skillet, heat ½ inch of oil over medium-high heat until hot but not smoking—a tortilla piece dipped in the oil should bubble around the edges. Add the tortilla pieces in small batches and fry, turning once, until they are a rich golden brown and nicely crisped. For crisps and chips, cook for 20 to 30 seconds per side; cook tostadas one at a time for 1½ to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with salt so it will stick to the surface.
- To bake: Preheat the oven to 350°F. Lightly grease a baking sheet. Place the tortilla pieces (or whole tortillas) on the baking sheet. Gently brush the tops with oil and sprinkle with salt. Bake for about 20 minutes, stirring and flipping them occasionally, until golden brown and crispy. Let cool.