Wanna learn how to make tortilla chips? It’s easy!
Everyone loves the freshly-made kind you get at a nice Mexican restaurant… mmm. But, unfortunately, almost all tortilla chips are fried in very unhealthy oils which are way too high in PUFA, are often GMO, and are totally rancid. The corn itself is usually GMO, too, sadly.
You can learn how to make tortilla chips at home that are super healthy and taste even better than the best tortilla chips you’ve ever had! I promise.
How to Make Tortilla Chips—Fry them in Healthy Saturated Fat!
Fried chips don’t have to be unhealthy. In fact, if you simply switch the frying fat from those PUFA-heavy oils which are very delicate and easily heat-damaged, to fats and oils which are mostly saturated, that pretty much does the trick right there! Saturated fats are healthy to cook with because they are very heat-stable, and healthy to eat because our bodies are meant to have far more saturated than unsaturated fats for proper cell structure and to support the metabolism.
When I make tortilla chips, I like to use coconut oil to fry them in. Of course, you don’t have to use coconut oil for this recipe—pastured lard, beef or lamb tallow, or even ghee (clarified butter) would work wonderfully, too.
But, I try to work in as much coconut oil as I can, because of its many health benefits that go beyond those of all sources of healthy saturated fat. Coconut oil boosts your metabolism, raises your body temperature, is a potent antioxidant, and is the richest source of a very healthy fatty acid found in breast milk—lauric acid. Coconut oil does so many good things for you, that I try to cook with it whenever I can!
Homemade Corn Tortilla Chips
- Organic regular or sprouted corn tortillas
- Coconut oil, or other healthy frying fat (or a combination!) Find the highest-quality virgin coconut oil HERE
- Real sea salt
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In a skillet (here’s my guide to choosing healthy cookware, for what kinds of skillets I recommend), melt enough fat to create about at least a half-to-one-inch of cooking oil. The amount will of course depend on how large your skillet is. Let the oil heat to frying temperature. A good way to test for this is to dip a wooden utensil—a chopstick works wonderfully—and look for the oil to bubble around it. That’s when it’s ready.
While the oil’s heating up, slice your tortillas into whatever shapes you’d like. I usually slice in half, and then each half into thirds, in triangle shapes. But you could do crunchy tortilla strips, or other shapes!
Gently place the tortillas into the oil, and let them fry. Use metal tongs to flip the chips over. It takes a bit of practice to know when to turn them, but you’ll get the hang of it. Of course, we’re going for a light golden brown on both sides. Once you get there, pick up each chip with the tongs, and give it a little shake over the pan to flick off the excess oil. Put the chips on a plate to cool. Add salt while they’re hot and steamy—it’ll stick better that way.
Now that you’re done cooking your chips, you don’t have to toss out all the oil! Save that liquid gold for next time, by simply pouring through a strainer into a glass jar. You can continue to reuse coconut oil this way very easily, cooking with it several times.
Enjoy those crunchy, healthy chips! Muy bien!