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Mexican

Tortilla Chips

Totopos: day-old corn tortillas cut into wedges and fried until crisp and golden, salted while still glistening and served with lime. The backbone of Mexican botanas, and the base for nachos, chilaquiles and anything that needs scooping.

SnacksVegan8g+ fibre
37 min25 prep · 12 cookEasy802 kcalper serving
Tortilla Chips

Method

  1. Spread 5 corn tortillas out in a single layer on a rack or board and leave them uncovered for 20 minutes so the surface dries. Day-old tortillas are ideal: fresh, damp ones spit in the oil and drink it up.
  2. Stack two or three at a time and cut each tortilla into 6 wedges with a sharp knife, straight down through the stack so the edges stay clean.
  3. Pour oil into a heavy saucepan or deep frying pan to a depth of 5 cm and set over medium-high heat until it reaches 180C — a wedge dropped in should surface immediately in a steady frame of bubbles.

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Per serving

802kcal
13gprotein
105gcarbs
40gfat
15gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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