I-Can’t-Believe-They’re-Not-Fried Tortillas or Chips
Yield: 12 people
Recipe Notes
These can be served as whole tortillas or cut into wedged chips before they're cooked.Below are instructions for both baking and frying.
Ingredients
- 12 corn tortillas, 5 to 6 inches in diameter from an 11-ounce package
- 3 tablespoons olive oil
- Kosher salt
Instructions
To Bake the Tortillas
- Adjust oven rack to upper and lower-middle positions and heat oven to 400 degrees. Brush one side of each tortilla with oil and place, oiled-side-down on each of 2 rimmed baking sheets. Brush the top side of each tortilla with remaining oil and sprinkle generously with salt. Bake switching pan positions at about 10 minutes, until crisp and golden brown, about 15 minutes total. Serve.
To Bake Tortilla Chips
- Adjust oven rack to upper and lower-middle positions and heat oven to 400 degrees. Divide tortillas in 2 stacks of 6, cutting each stack into 6wedges. Toss the corn tortillas in the oil and sprinkle generously with salt. Arrange in a single layer on 2 large rimmed baking sheets. Bake switching pan positions at 8 minutes, until crisp and golden brown, about 12 minutes. Serve.
To Fry The Tortillas
- If it’s a celebratory occasion, consider frying the tortillas. To do so, heat 1 1/2 cups of peanut or vegetable oil over medium-high heat in a large (12-inch) skillet until oil starts to shimmer (and the oil sizzles when you drop in a tortilla). Working in several batches, drop tortillas in hot oil and fry, turning once, until gold brown, just a few minutes. With tongs, transfer them from the oil to a wire rack set over a rimmed baking sheet, immediately salting them as they are placed on the rack.
To Fry The Chips
- If it’s a celebratory occasion, consider frying the tortillas. To do so, heat 1 1/2 cups of peanut or vegetable oil over medium-high heat in a large (12-inch) skillet until oil starts to shimmer (and the oil sizzles when you drop in a tortilla). Working in 3 batches, drop tortillas in hot oil and fry, turning once, until gold brown, just a few minutes. With a slotted spoon, transfer them from the oil to a wire rack set over a rimmed baking sheet, immediately salting them as they are placed on the rack.
