Tortilla Crisps

The tradition of frying leftover tortillas dates back to Mexican communities where resourcefulness transformed stale corn tortillas into crispy totopos.

While corn tortilla chips are ancient, flour tortilla crisps emerged from northern Mexican and Tex-Mex border cuisine, where wheat flour tortillas were more common. The practice gained widespread popularity in the twentieth century as Mexican restaurants began serving fresh-fried chips as complimentary appetisers.

Unlike mass-produced bagged chips, these home-style crisps use thick 'gordita' style tortillas, creating a sturdier chip that holds up to heavy salsas and toppings. The technique represents the practical ingenuity of border cooking, where simple ingredients are elevated through quick frying to create satisfying texture contrasts. ■

See the full recipe for Tortilla Crisps