The BEST Coconut Oil Tortilla Chips
This is such a simple recipe and one that I debated even sharing but ultimately I couldn’t not because these truly are the BEST Coconut Oil Tortilla Chips ever. I promise.
I don’t use the term BEST lightly but in the case of these tortilla chips it’s the only fitting description. Whenever I make them- which is a lot- I’m often told that these are the best tortilla chips ever. I’m telling you- it’s coconut oil that makes the BEST tortilla chips. Once you make them this way, you’ll never make them any other way. Organic corn tortillas, and a healthy sprinkle of kosher salt, I challenge you not to over indulge.
Have you ever fried your own tortilla chips? I hadn’t until a few years ago when one of our winter guests offered to make dinner (I’ll never decline that!) and he made a Mexican feast. I remember the rest of the dinner being good but the homemade fried tortilla chips? They pretty much blew my mind. I like to joke that I could live off chips and salsa and his were some of the best I’d ever had. There is nothing like a freshly fried, still warm tortilla chip. For reals.
I remember him making them with just regular vegetable or canola oil but I don’t use either that often. I always have a big container of coconut oil from Costco so on a whim tried making them with that. Game changer. They impart just a hint of the coconut flavor, the chips are just slightly sweet, perfectly crispy, and with a sprinkle of kosher salt…..I just can’t. They’re ridiculous. I’m not kidding when I tell you I could eat 50 of these in one sitting!
Keep in mind that this is more of a guideline than a recipe so adjust accordingly. I also realize that the photo above shows my induction cooktop set to 400 but the actual oil was around 320 or so when I was frying. Play around with your heat until you get it right!
Have a great weekend and thanks for reading! xo, KelleyPrint
The best homemade tortilla chips EVER!
- Corn tortillas
- Coconut oil
- Kosher salt
- Cut each corn tortillas into eight wedges.
- In a skillet (use whatever size you have though I prefer a large shallow one), and melt enough coconut oil to create at least a half-to-one-inch of cooking oil. For reference, I have a 10-inch skillet and I end up using roughly a heaping cup of coconut oil.
- Heat coconut over medium to medium high heat until oil temperature is between 300 and 325 degrees.
- Place just enough tortillas wedges in the pan, making sure they don’t overlap.
- Turn wedges over with tongs every 20 seconds or so until crisp. I usually turn mine about four time each. This keeps the edge from burning.
- Remove tortilla chips and place on a paper towel lined plate and sprinkle with a pinch of kosher salt. Repeat until all tortilla chips are fried. Serve with your favorite salsa.
In the unlikely event that you have chips left over, you can store them in a paper bag on the counter. Mine never make it through the night!
photos by Kelli Hatcher/ recipe by Mountain Mama Cooks