Ingredients
Method
Cut the Tortillas:
- Use cookie cutters to cut festive shapes (e.g., Christmas trees, gingerbread men) from the tortillas. Save the scraps for making tortilla strips or crunchy toppings later.
Heat the Oil:
- In a deep pan, heat 2-3 inches of neutral oil over medium-high heat. Test the oil by dropping in a small piece of tortilla—it should sizzle immediately.
Fry the Tortillas:
- Fry the tortilla shapes in batches for about 90 seconds, or until golden and crisp. Avoid overcrowding the pan to ensure even cooking.
Drain and Season:
- Remove the chips with a slotted spoon and place them on paper towels to drain. Sprinkle with salt while warm. Add a squeeze of lime juice, if desired.
- Transfer the chips to a bowl and serve with your favorite dips like salsa, guacamole, or queso.
Notes
Making Buñuelos: Save the tortilla scraps and fry them until crispy, just like the chips. Dust them with cinnamon sugar for a quick and easy version of buñuelos—a sweet holiday treat!
Healthier Option: For a lighter alternative, bake the tortilla shapes at 375°F for 10–12 minutes, flipping halfway through.
Oil Temperature: Ensure the oil is hot enough before frying to avoid soggy chips. Test with a small tortilla piece—it should sizzle immediately when added.
Storage: Store leftover chips in an airtight container for up to 2 days to maintain their crunch.