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totopos

Totopos Caseros (Homemade Corn Tortilla Chips)

by Lola Dweck
Homemade totopos pair perfectly with guacamole, red or green salsa, pico de gallo, and also make the best crispy chilaquiles.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 6
Calories 274 kcal

Equipment

Ingredients
  

  • 1/2 cup safflower oil
  • 12 corn tortillas old, stale tortillas work best
  • 1 teaspoon salt or to taste
  • paprika optional

Instructions
 

  • Using a sharp knife, cut tortillas into triangles. You can cut them into fourths for larger chips, or eighths for smaller chips.
  • Heat oil on medium-high flame in a large cast-iron or non-stick skillet. Allow oil to get very hot. Test one chip to make sure it sizzles when placed in the oil. Working in batches, add tortilla triangles to the pan in a single layer. You may want to use tongs for this step because the oil is hot!
  • Fry until golden and crispy, approximately 1-2 minutes on each side. Add more oil if necessary.
  • Transfer chips to a paper towel-lined plate and season immediately with salt and paprika while still hot.
  • Serve with your favorite guacamole or salsa. I also like to sprinkle mine with fresh lime juice!

A Note from Lola

TIPS AND TRICKS
  • Old, stale tortillas work best for this recipe.
  • While most frying oils work well, I prefer safflower for frying totopos because they come out light and crispy, without absorbing too much oil.
 
VARIATIONS
If you prefer to bake or air-fry your totopos instead of frying them in oil:
  • Preheat oven or air-fryer to 350°F (175°C). 
  • Lightly brush each side of the tortilla with oil, and then sprinkle with salt, or desired seasonings. 
  • Cut corn tortillas into triangles. 
  • Arrange on a baking sheet in a single layer and bake for 10-15 minutes, flipping halfway, until golden and crisp. 
  • Keep an eye on your chips to prevent overcooking, as cooking times may vary based on the specific oven or air-fryer model.
 
STORAGE TIPS
  • Store homemade tortilla chips in an airtight container at room temperature, away from moisture. I also like to line the container with a paper towel. Enjoy within a week for optimal freshness.

Nutrition

Serving: 16chipsCalories: 274kcalCarbohydrates: 23gProtein: 3gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gSodium: 411mgPotassium: 97mgFiber: 3gSugar: 0.5gVitamin A: 1IUCalcium: 42mgIron: 1mg
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