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Homemade Tortilla Chips

Homemade Tortilla Chips


There is nothing like the taste of homemade tortilla chips. They fry up in seconds and will impress your family and guests. Sprinkle with sea salt and serve with salsa and guacamole. They are also great served with seviche.

Serves: 4


  • 6 8-inch flour tortillas
  • canola oil for frying
  • coarse sea salt


  1. Stack the tortillas and cut them into 8 pie-shaped pieces (i.e., triangles).
  2. Add oil into a frying pan until it is about 2 inches deep. Heat the oil on medium-high heat.
  3. Using a long handled tong, place the tortilla pieces individually into the frying pan. Do not crowd them. You will need to do several batches. When they begin to turn slightly golden, (usually after a few seconds), turn them over and allow them to continue cooking a few more seconds. When they are lightly golden on both sides, remove them to drain on a paper towel-lined bowl.
  4. Add a sprinkle of salt. Serve warm at room temperature with your favorite salsa or seviche.


For a low-fat alternative, cut the tortillas into 8 pieces in a pie shape. Place cut tortillas in a dry/oil-free frying pan over high heat, so they are not. Fry on both sides until they are brown. Watch to make sure they don’t burn.

Shifrah Devorah Witt and Zipporah Malka Heller are mother daughter co-authors, working and cooking in Jerusalem, where they live. The Best of Mexican Kosher Cooking is their second ethnic cookbook. The Complete Asian Kosher Cookbook their first book spans Chinese, Japanese, Thai, Indian and Southeast Asian cooking.
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Geo via May 26, 2012

So they are not what?
Explanation should be accurate. Reply

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