Jay's Seasoned Chips
Jay's Seasoned Chips
Ingredients
For the Chips
- 20 Mission brand yellow corn tortillas, extra thin
- 4 cups frying oil, for deep frying
- 1/4 cup La Favorita Achiote Vegetable Oil with Annatto, for drizzling
For the Seasoning Mix
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon granulated onion
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
Instructions
- 1
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.
⏱️ 5 min
- 2
Prepare the seasoning mix: In a small bowl, combine the chili powder, paprika, granulated onion, salt, and cayenne pepper. Mix well and set aside.
⏱️ 1 min
- 3
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).
⏱️ 5 min•🌡️ 350
- 4
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.
⏱️ 12 min•🌡️ 350
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 1 min
- 7
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.
⏱️ 1 min
- 8
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jay's Seasoned Chips
Ingredients
For the Chips
- 20 Mission brand yellow corn tortillas, extra thin
- 4 cups frying oil, for deep frying
- 1/4 cup La Favorita Achiote Vegetable Oil with Annatto, for drizzling
For the Seasoning Mix
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon granulated onion
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
Instructions
- 1
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.
⏱️ 5 min - 2
Prepare the seasoning mix: In a small bowl, combine the chili powder, paprika, granulated onion, salt, and cayenne pepper. Mix well and set aside.
⏱️ 1 min - 3
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).
⏱️ 5 min•🌡️ 350 - 4
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.
⏱️ 12 min•🌡️ 350 - 5
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.
⏱️ 2 min - 6
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.
⏱️ 1 min - 7
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.
⏱️ 1 min - 8
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.
⏱️ 1 min