Photo: Dragne Marius
Homemade Tortilla Chips
4 ingredients
openrecipes
There is nothing like warm, fresh chips, which makes frying your own very satisfying, says Chef Traci Des Jardins. If you do it once, you will always know that the effort is totally worth it. You can use leftover chips to make chilaquiles, which is one of her very favorite breakfasts. Just take the leftover salsas, heat in a sauté pan and add the chips; toss a few times until thoroughly coated and then top with a scrambled or fried egg and some nice Mexican cheese. Delicious.
Estimated Nutrition (whole recipe, rough)
621
Calories
14g
Protein
46g
Fat
46g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 corn tortillas
- 4 quarts vegetable oil, such as corn, canola, peanut or
- grapeseed
- Salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes