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–+ servings
Totopitos on a Plate.

Best Totopos

Justine Drosdovech
This quick and easy totopos recipe will have you ditching store-bought chips for good! In less than 15 minutes, create restaurant-quality tortilla chips ready to dip in your favorite salsas.
5 from 30 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Mexican, Vegan
Servings 6 servings
Calories 212 kcal

Equipment

  • Knife and cutting board
  • Frying pan
  • Oil thermometer
  • Slotted spoon

Ingredients
 

US Customary - Metric

Totopos

  • 14 corn tortillas
  • ¼ - ½ cup neutral vegetable oil
  • Sea salt to taste

For serving optional

Instructions
 

  • Cut the corn tortillas into 4-6 pieces, depending on how big they are. Spread them out on a cutting board or baking sheet to dry out for 5-10 minutes.
  • In the meantime, heat the oil in a skillet over medium. Cook in small batches for 60-90 seconds, flipping halfway, until lightly golden.
  • Transfer to a paper towel-lined dish or a colander to drain excess oil. Season the chips with sea salt to taste. Repeat this process until all of the corn tortillas are gone.
  • Serve your totopos with salsas like pico de gallo, guacamole, or salsa roja. Or, serve them alongside soups like pozole verde or aguachile. Happy eating!

Notes

  • Use stale tortillas: To prevent the chips from absorbing too much oil, it’s best to use tortillas that are a few days old or store-bought.
  • Fry lightly: Remove the totopos from the oil when they are just turning golden. They will continue to cook for a few seconds after being taken out of the oil.
  • Don’t overcrowd: Remember to fry the totopos in small batches so you don’t overcrowd the pan. They won’t cook properly if the pan is too full.
  • Finely grind the salt: To help the salt stick to the chips, make sure you finely grind it or use pre-ground salt.
  • Serve them warm: The taste and texture of totopos are best right after they are done cooking. They are the crispiest and most flavorful at this time.
  • Cut evenly: Make sure to cut the tortillas into similar pieces so they cook evenly.
  • Neutral oil: Use a neutral oil with a high smoke point to fry your totopos. Some examples include vegetable oil, canola oil, or peanut oil.
  • Slotted spoon: Use a slotted spoon or spider strainer to remove the tortillas from the hot oil. This will help prevent the risk of burning yourself.
  • Season immediately: To ensure the seasonings stick properly, season them immediately after frying them while they’re hot and oily.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving (~14 chips) | Calories: 212kcal | Carbohydrates: 27.1g | Protein: 3.5g | Fat: 10.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 27.3mg | Potassium: 112.8mg | Fiber: 3.8g | Sugar: 0.5g | Vitamin A: 1.2IU | Calcium: 49.1mg | Iron: 0.7mg
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