Practical Substitutions

• Canola oil, peanut oil, or vegetable oil may be used in place of soybean oil, however, the chips may not be as crunchy.
• Kosher salt or fine sea salt can replace popcorn salt if needed.
• Flour tortillas may also be fried using the same method, though they will cook faster and produce a different texture.

Serving Suggestions

• Serve alongside Tex-Mex meals, soups, enchiladas, tacos, or grilled meats.
• Use for nachos, chilaquiles, or layered dip platters.

Storage

• Cool completely before storing.
• Keep chips in an airtight container or zip-top bag at room temperature for up to 1 week.

Reheating

• Spread chips on a baking sheet and warm in a 350°F oven for 3 to 5 minutes until crisp.
• Watch closely to prevent over-browning.

Freezing

• Fried tortilla chips are not ideal for freezing, as moisture can affect their texture after thawing. For best results, make fresh batches as needed.