Homemade tortilla chips are very easy. Although I haven’t so far mastered them in my air fryer (working on it and will post it when I do), I have a deep fryer in my garage so I can make them easily anytime without stinking up my house. Once you make these homemade chips, which are so much better than commercial chips, you’ll never want to eat the store-bought kind again. They are especially delicious warm from the deep fryer, but they keep well in a zip-type bag for a week or so (or longer but it’s doubtful they’ll be left over for more than a day or two). They are essential dipping chips for dozens of dips including Tauna’s Creamy Southwestern Dip, Mitch’s Redneck Dip, Cranberry Jalapeño Salsa, and Chorizo con Queso.

You can use yellow, white, or blue corn tortillas, and this is a good way to use up slightly stale tortillas. For Halloween, I always use blue corn tortillas because they turn almost black when fried; black chips add an eeriness to the Halloween dips at my annual Halloween BOO-ffet. All three varieties taste the same when fried, however, so you can use whichever tortillas are easiest and cheapest in your grocery store.
12 Servings

36 corn tortillas
Oil for deep frying
Salt

1. Separate the tortillas, and stack them evenly in stacks about 8-10 tortillas high on a large cutting board.
2. With a very sharp knife, cut the stacks into 8 wedges each (half, then quarters, then each quarter in half).
3. Heat the oil to high heat.
4. Drop the tortilla wedges, small handfuls at a time, into the hot oil, stirring to separate them; cook until crisp, being careful not to get them too dark.
5. Transfer to a paper towel-lined baking sheet, and salt immediately.