Tortilla Chips (vg) Recipe

Prepare tortillas

Stack the 12 tortillas and cut them into 6 or 8 wedges each (for 6 wedges, cut in half then into thirds; for 8, cut into quarters then halves). Separate the wedges so they don’t stick together.

Heat oil

In a deep skillet or heavy pot, add about 1 cup oil for shallow-frying (enough to cover chips halfway) or increase oil if you prefer deep frying. Heat over medium-high until 350°F (175°C) or until a small tortilla scrap sizzles immediately and browns in ~30 seconds.

Fry chips

Working in small batches (6–8 wedges at a time), add wedges in a single layer and fry, stirring gently, until crisp and lightly golden, about 1–2 minutes per batch. Don’t overcrowd. Use a spider or slotted spoon to transfer chips to a paper towel–lined tray to drain.

Salt while hot

While chips are still warm and slightly oily, sprinkle about 1 teaspoon fine sea salt evenly over them so it adheres. Let chips cool completely — they will crisp further as they cool.

Combine spices: In a small bowl, whisk together 1 tsp smoked paprika, 1 tsp chilli powder, 1 tsp garlic powder, 0.5 tsp ground cumin, 1 tsp fine sea salt, 1 tsp granulated sugar and 0.25 tsp dried oregano (if using).

Add lime: Stir in 1 tablespoon finely grated lime zest and 1 teaspoon lime juice to bloom the flavors. The lime juice will make the mixture slightly damp; if you prefer a dry rub, omit the lime juice and use an extra 0.5 tsp lime zest instead.

Adjust seasoning: Taste a pinch and adjust salt, sugar or chilli level as desired. The blend should be bright, slightly smoky, mildly spicy and tangy from lime.

Toss with chips: Place cooled chips in a large bowl. Sprinkle the chilli‑lime seasoning evenly over the chips, tossing gently with clean hands or tongs to coat. Start with half the seasoning, taste, then add more if needed to avoid overcoating.

Serve: Transfer seasoned tortilla chips to a serving bowl or tray. Serve immediately with lime wedges on the side for extra brightness. Offer extra salt to taste. Chips are best eaten the same day for peak crunch.