Totopos
Homemade Corn Tortilla Chips
Homemade Totopos are addictive - crispy, salty, and begging for salsa… but honestly, they’re so good, you’ll forget the dip!
With just 3 ingredients and a bit of frying, you’ll have your own batch of homemade corn tortilla chips ready in minutes! We serve our Totopos with guacamole and a chunky tomato salsa, and trust us, once you experience that delightful crunch, you’ll never go back to store-bought!
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With just 3 ingredients and a bit of frying, you’ll have your own batch of homemade corn tortilla chips ready in minutes! We serve our Totopos with guacamole and a chunky tomato salsa, and trust us, once you experience that delightful crunch, you’ll never go back to store-bought!
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Why We Love It!
- Easy: With just three simple ingredients, you can make restaurant-quality tortilla chips at home!
- The Real Deal: Freshly fried Totopos are miles ahead of store-bought one’s. They’re ultra crispy and taste so much fresher.
- Versatile: Totopos are tasty all by themselves, but they really shine when you’re scooping up guacamole or layering them with cheese for nachos. They adapt to whatever you throw at them!
- Family and Friends’ Favourite: Once you serve these, they’ll disappear in no time. Watch everyone keep reaching for more...
- Budget Friendly: With just a few stale leftover corn tortillas and some frying oil, you’re set!
What Are Totopos?
Totopos are crispy, crunchy corn tortilla chips made from stale or dried-out tortillas, cut into triangles and either fried or baked. A staple in Mexican cuisine, they are often served as a snack or appetizer with salsa, guacamole, or other dips. The word ‘totopo‘ comes from the Aztec ‘totopochtli‘, meaning ‘thing that crunches when eaten‘, and once you experience that satisfying crunch, it makes perfect sense!
Totopos have been part of Mexican food culture for centuries, traditionally made from tortillas cooked over an open flame. While you can find them commercially in both the United States and Mexico, homemade Totopos are superior in taste and texture. They are a must-have on any Mexican restaurant menu, but there’s something special about making them at home – the taste is fresher, the texture is crispier, and the effort is SO worth it!
Ingredients
Totopos
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Corn Tortilla’s: Corn tortillas are a must for authentic Totopos. They give the right flavor and crunch. Flour tortillas can work, but texture will be softer and won’t have that superior crispness.
- Salt: Just a pinch of salt helps to bring out the natural goodness of the corn.
- Corn oil: Corn oil is the best oil for frying Totopos, as it has a natural taste and a high smoke point, but any other frying oil will do.
How To Make Totopos
Dry
If you have slightly stale or leftover corn tortillas lying around, use them! Stale tortillas absorb less oil and fry up crispier. If not, just let fresh tortillas dry out for half an hour or more on a rack or in open air.
Cut
Stack your tortillas, then cut them into triangles. Don’t worry about perfection here; rustic is good!
Heat
Pour the oil into a deep pan and heat it until it reaches about 350F/ 180C. Test it with a small piece of tortilla - if it bubbles and rises quickly, it’s ready!
Bake & Flip
Fry the tortilla pieces in small batches, five at a time, making sure not to overcrowd the pan. Fry each batch for about 1-2 minutes, flipping them to ensure even crispness. They should turn a lovely golden brown.
Remove
Once they’re crispy and golden, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
Salt
Sprinkle with a pinch of salt while they’re still warm for that perfect touch of flavor. Your own homemade Totopos, easy peasy!
Serving Tips & Pairings
- Guacamole and Salsa: The classics! Serve your freshly made Totopos with creamy guacamole and a chunky tomato salsa.
- Chilaquiles: Top your Totopos with salsa verde, a sprinkle of cheese, and maybe even a fried egg for a real Mexican-inspired brunch.
- Melted Cheese: For a quick snack, layer your Totopos with grated cheese, pop them under the grill, and serve with sour cream and jalapeños.
- Baked Camembert Cheese: Scoop it through warm, gooey Camembert au Four for the tastiest comfort food!
- Drinks:
- Try our Limonata with it! It’s perfect with Totopos because of its refreshing citrus flavor that balances the salty crunch and enhances the overall snacking experience.
- A crisp Sauvignon Blanc or rosé pairs wonderfully with salty Totopos. Or try them with margaritas or an ice-cold Mexican beer!
Substitutions & Variations
- Flour Tortillas: If you’re in a pinch and only have flour tortillas at hand, don’t panic, you can still fry them for chips. Just be aware they’ll be a bit less crispy, but still great!
- Air Fryer Totopos: Start by brushing your tortilla triangles with a bit of oil, then fry them at 350°F /175°C for a bout 5 minutes.
- Oven Baked Totopos: Looking for a lighter version? You can bake your tortilla triangles at 350°F /175°C for about 10 to 15 minutes in a preheated oven, turning them halfway through. They won’t be quite as golden and crispy as fried ones, but they’re still delicious.
- Seasoning: Get creative with your seasonings! You can sprinkle them with chili powder, paprika or cumin right after frying for extra flavor.
- Blue Corn Tortillas: For a pop of color and a slightly nuttier flavor, try making Totopos with blue corn tortillas. They’re as delicious as they’re eye catching!
FAQs
The way to pronounce it in English is ‘toh-toe-poss’, with the stress on ‘toe’.
Totopos store great, pop them in an airtight container and they’ll stay crispy for up to a week!
Recipe
Totopos
Ingredients
- 300 g corn tortilla - 8-12 pieces
- 2 dl corn oil
- 1/2 teaspoon seasalt
Instructions
- If you have slightly stale or leftover corn tortillas lying around, use them! Stale tortillas absorb less oil and fry up crispier. If not, just let fresh tortillas dry out for half an hour or more on a rack or in open air.
- Stack your tortillas, then cut them into triangles. Don’t worry about perfection here; rustic is good!
- Pour the oil into a deep pan and heat it until it reaches about 350F/ 180C. Test it with a small piece of tortilla - if it bubbles and rises quickly, it’s ready!
- Fry the tortilla pieces in small batches, five at a time, making sure not to overcrowd the pan. Fry each batch for about 1-2 minutes, flipping them to ensure even crispness. They should turn a lovely golden brown.
- Once they’re crispy and golden, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Sprinkle with a pinch of salt while they’re still warm for that perfect touch of flavor. Your own homemade Totopos, easy peasy!
Notes
- Corn Tortilla's: Corn tortillas are a must for authentic Totopos. They give the right flavor and crunch. Flour tortillas can work, but texture will be softer and won’t have that superior crispness.
- Salt: Just a pinch of salt helps to bring out the natural goodness of the corn.
- Corn oil: Corn oil is the best oil for frying Totopos, as it has a natural taste and a high smoke point, but any other frying oil will do.
Nutrition
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