Ingredients
2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Cast iron press for corn tortillas, flatbreads
Nixtamalized corn flour — base for tortillas, tamales, sopes
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Nixtamalized corn flour — base for tortillas, tamales, sopes
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350 degrees f on a deep-frying thermometer, about 8 minutes. meanwhile, line two large plates or baking sheets with paper towels and set aside. when oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (check the oil temperature in between batches and adjust heat accordingly.) repeat with remaining tortillas and serve.