Loading...

Prepare the tortillas: Stack approximately five extra-thin yellow corn tortillas. Cut the stack in half, then cut each half into three triangular chips. Repeat with remaining tortillas.

Prepare the seasoning mix: In a small bowl, combine the chili powder, paprika, granulated onion, salt, and cayenne pepper. Mix well and set aside.

Heat the frying oil: Pour the frying oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. (Consider frying outdoors to avoid lingering odors in your home).

Deep fry the chips: Carefully drop a single layer of cut tortilla chips into the hot oil. Fry until they stop bubbling and become golden brown and crispy, about 1 1/2 to 2 minutes per batch. Do not overcrowd the pot.

Drain excess oil: Using a slotted spoon or spider, remove the fried chips from the oil. Allow excess oil to drip off, then transfer them to a baking sheet lined with paper towels to absorb more oil.

Add achiote oil: Once all chips are fried and drained, transfer them to a large mixing bowl. Drizzle the chips generously with the La Favorita Achiote Vegetable Oil.

Season the chips: Sprinkle the prepared seasoning mix liberally over the chips, aiming for a heavy coating to allow the seasoning to soak into the achiote oil.

Toss and serve: Gently toss the chips to ensure they are evenly coated with both the achiote oil and the seasoning mix. Serve immediately on a wire rack or enjoy with your favorite salsa.


Prepare the tortillas: Stack approximately five extra-thin yellow corn tortillas. Cut the stack in half, then cut each half into three triangular chips. Repeat with remaining tortillas.

Prepare the seasoning mix: In a small bowl, combine the chili powder, paprika, granulated onion, salt, and cayenne pepper. Mix well and set aside.

Heat the frying oil: Pour the frying oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. (Consider frying outdoors to avoid lingering odors in your home).

Deep fry the chips: Carefully drop a single layer of cut tortilla chips into the hot oil. Fry until they stop bubbling and become golden brown and crispy, about 1 1/2 to 2 minutes per batch. Do not overcrowd the pot.

Drain excess oil: Using a slotted spoon or spider, remove the fried chips from the oil. Allow excess oil to drip off, then transfer them to a baking sheet lined with paper towels to absorb more oil.

Add achiote oil: Once all chips are fried and drained, transfer them to a large mixing bowl. Drizzle the chips generously with the La Favorita Achiote Vegetable Oil.

Season the chips: Sprinkle the prepared seasoning mix liberally over the chips, aiming for a heavy coating to allow the seasoning to soak into the achiote oil.

Toss and serve: Gently toss the chips to ensure they are evenly coated with both the achiote oil and the seasoning mix. Serve immediately on a wire rack or enjoy with your favorite salsa.
