Chilaquiles Tip Your Mom Didn’t Tell You

Ingredients

• 12 pieces Corn Tortillas (6‑inch, preferably fresh)
• 2 cups Vegetable Oil (neutral oil such as canola or sunflower; enough for deep frying)
• 1 teaspoon Kosher Salt (adjust to taste)
• 1 teaspoon Lime Zest (optional, for bright flavor)

Instructions

1. Prepare Work Area

   Gather all ingredients, equipment, and a clean surface. Line a baking sheet with paper towels.

   Time: PT5M

2. Cut Tortillas

   Stack the tortillas and cut each into 6 equal wedges using the sharp knife.

   Time: PT5M

3. Dry the Wedges

   Spread the tortilla wedges in a single layer on the prepared baking sheet. Let them air‑dry for 1 hour at room temperature, turning once halfway through.

   Time: PT1H

4. Heat Oil

   Pour 2 cups of vegetable oil into the deep skillet, attach the thermometer, and heat over medium‑high until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Fry the Chips

   Working in small batches, gently lower the dried wedges into the hot oil. Fry for 45‑60 seconds, or until golden and crisp.

   Time: PT5M

   Temperature: 350°F

6. Drain and Season

   Using tongs, remove chips and place on paper towels to drain excess oil. While still hot, sprinkle with kosher salt and optional lime zest.

   Time: PT2M

7. Cool and Store

   Allow chips to cool completely on the cooling rack, then transfer to an airtight container.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

20g

Fat

8g

Fiber

2g