Description
Transform simple corn tortillas into restaurant-quality crispy chips using a slow cooker. This method ensures consistent crispiness without the risk of burning, making them perfect for snacking or as a base for nachos.
Ingredients
- Fresh corn tortillas (small, pliable)
- Neutral oil (vegetable, canola, or avocado oil)
- Fine sea salt
- Optional: Chili powder, cumin, or garlic powder
- Optional: Butter (for richer flavor)
Instructions
- Pat fresh corn tortillas dry with a paper towel to remove excess surface moisture.
- Pour about 1/2 cup of neutral oil into the bottom of a slow cooker and set to High. Heat for 10-15 minutes until the oil is hot (test with a small piece of tortilla).
- In a large bowl, lightly toss tortillas with a small amount of oil to coat them evenly. Do not soak.
- Place coated tortillas in a single layer in the slow cooker. Do not stack or overcrowd. Sprinkle lightly with salt.
- Cook on High for 2-4 hours, checking every 30 minutes. Chips are done when golden brown and stiff to the touch.
- Remove chips with tongs and place on a wire rack lined with paper towels to drain excess oil.
- Let chips cool completely to achieve maximum crispiness.
- Store in an airtight container at room temperature for up to 5 days.
Notes
Ensure tortillas are fresh and pliable; old tortillas will crumble. Do not overcrowd the slow cooker as this leads to steaming and sogginess. If chips are soft, leave them in the turned-off crockpot with the lid off to dry out further. For best results, cook in smaller batches.
- Prep Time: 15 minutes
- Cook Time: 2-4 hours
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 10 chips
- Calories: 150
- Sodium: 120
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
Keywords: crockpot taco shells, slow cooker chips, homemade tortilla chips, crispy corn chips, gluten-free snacks, vegan appetizers