National Tortilla Chip Day is February 24, a fitting excuse to fire up a pot of oil and remember that the crisp, salty triangle on your plate started life as a humble tortilla. Made fresh, it is one of the best snacks you can put on a table.
Chip versus corn chip
It is worth clearing up a common mix-up. A tortilla chip begins as a corn tortilla that is cooked, cut into wedges, and then fried or baked, which gives it a light, crisp, slightly blistered bite. A corn chip is fried straight from raw masa, so it comes out denser and heavier. If you have ever wondered why some chips shatter delicately and others feel like sturdy little scoops, this is why.
The case for frying fresh
Store-bought chips are convenient, but frying your own is a genuine upgrade that costs almost nothing. Stack a few corn tortillas, cut them into sixths, and fry the wedges in a couple of inches of oil held near 350 degrees until they turn golden and stop bubbling. Drain them on a rack or paper towels and hit them with salt immediately, while the surface is still hot enough to grab it. The texture is lighter and the corn flavor far more present than the bag.
Salsa is half the experience
A great chip deserves a great dip, and fresh salsa is easier than most people think. Char tomatoes, half an onion, and a jalapeno in a dry skillet until they blister, then blend them with lime juice, salt, and a handful of cilantro. Ten minutes of work makes even a plain chip taste like a restaurant appetizer. Leave the pepper seeds in for more heat or take them out for something milder.
Good chips and good salsa need almost nothing else to make a table happy.
Lighter and loaded options
If you want the crunch without the oil, brush tortilla wedges with a little oil and bake them at 375 degrees until crisp. And if you want to go the other direction, pile fried chips on a sheet pan, blanket them with cheese and toppings, and turn them into nachos. However you make them, the point of the day is the same: a fresh, salty, crunchy chip is a small pleasure that is absolutely worth doing right.
How to celebrate
- 1Fry your own
Cut corn tortillas into sixths, fry in oil held around 350 degrees until they stop bubbling and turn golden, then drain and salt right away. Fresh-fried chips are lighter, crisper, and worlds better than anything from a bag. A dozen tortillas makes a big bowl.
- 2Make a real salsa
Char tomatoes, onion, and a jalapeno in a dry skillet until blistered, then blend with lime, salt, and cilantro. Fresh salsa takes ten minutes and makes even store-bought chips taste homemade. Adjust the heat by leaving in or removing the pepper seeds.
- 3Try baking instead
For a lighter chip, brush tortilla wedges with oil, spread on a sheet pan, and bake at 375 until crisp. They will not be quite as rich as fried, but they satisfy the crunch with far less oil. Salt them the moment they leave the oven.
- 4Season while hot
Salt sticks best to chips fresh out of the fryer or oven while the surface is still glistening. Try a squeeze of lime and chili powder, or a little smoked salt, for a chip with actual personality. Toss them in a bowl so the seasoning coats every piece.