Totopos are crispy, crunchy, and so addictive!
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More commonly known as “tortilla chips” in the US, they are a party must-have for dipping into salsas.
These tasty treats create an unforgettable snacking experience and good eats!
Table of Contents
These triangular-shaped corn tortillas are cut, fried, and seasoned to create a crispy and crunchy corn snack. They’re often served as a compliment to dishes at nearly every Mexican restaurant in the form of corn tortilla chips.
However, they can also be used to create more elaborate dishes when dressed up with different seasonings or toppings.
- Cut the tortillas on a cutting board into triangles before frying.
- Make batches of 4 tortillas piled and cut them into 6 wedges wedges, like a pie.
👩🏼🍳 Pro Tips:
For the best results, use a cast iron skillet and a high smoke point oil like sunflower oil or canola oil.
Stale tortillas? Don’t throw them out. They can easily be transformed by dusting them with corn flour and adding some seasoning before frying.
For a twist, sprinkle some chili powder, garlic powder, or ground cumin and salt all over them.
- Line a baking tray with 2 or 3 layers of kitchen paper towels and set aside.
- This will help you to remove the excess oil.
Frying requires all your attention. Do this step ahead of time.
The name itself is a tongue twister, derived from the Nahuatl words for toasted tortillas (tlaxcalli) and noisy (totopochtli). Totopos are a classic in Mexican cuisine.
- Heat 1 cup oil in a frying pan (about 340°F/170°C).
- Add the triangles of corn tortillas into the oil.
- Carefully, fry for about 1 minute, flip halfway through.
- Place uncooked tortilla chips on a well-oiled baking sheet. Spray oil, or brush oil, on them. Sprinkle with salt. Bake at 375 degrees F for 10 to 12 minutes or until golden and crispy. Flip halfway through.
Air Fryer Instructions:
- Lightly spray uncooked tortilla chips with cooking spray (or brush oil on them) on both sides. Place them in the air fryer basket. Make sure they do not overlap. Cook for 3 mins at 350°F. Flip and cook for another 2-3 mins or until crispy.
- Remove from the hot oil with a strainer.
- Place on a sheet pan or tray that’s been lined with paper towels.
- Repeat until there are no more tortilla wedges.
Because these have a very short lifespan, make them in small batches and eat right away.
If you really want to take it up a notch, try using blue corn tortillas to make blue corn tortilla chips.
- Season them with a pinch of salt while they are still hot.
- The oil acts like glue for the salt.
However, leave the totopos plain if you intend to use the chips for other recipes. Or sprinkle with salty cotija cheese or queso fresco. Another great idea, serve with melted cheese to make chorizo cheese dip. Yum!
- Let the totopos cool down completely. Storing while still hot will create condensation, making them soggy and not very crispy.
- Once cooled, store in an airtight container or resealable bag. Remove as much air as possible from the bag. Consume within a day or two.
🙋🏻♀️ Frequently Asked Questions
It’s usually a temperature issue. Most likely the oil dropped in temperature in between batches. Or, the tortilla chips were not cooked long enough.
When frying, choose an oil that can stand high heat like peanut oil. Other oils include vegetable oil, canola oil, even melted shortening.
Yes! Place them on a baking sheet and bake for a few minutes at 375 degrees F.
😋 Serve With
Once you try this Totopos recipe, your taste buds will be hooked. Bonus – Your family and friends will think your food is equal to or better than a Mexican restaurant.
Transform your simple corn tortillas into golden, crispy treasures perfect for your salsas, guacamoles, and more.
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- Pile up 4 corn tortillas and cut them into 6 triangle wedges, like a pie.
- Line a baking sheet with paper towels and set aside.
- Heat 1 cup of oil in a frying pan to (about 350°F or 170°C).
- Add a single layer of the tortilla wedges into the hot oil.
- Be very careful. Fry in batches.
- Do not crowd the pan or they will not fry properly.
- Fry for 1 minute, then flip to fry evenly.
- Remove with a strainer and place onto the tray lined with kitchen paper towels.
- Add salt (if desired) while they are still hot.
- Repeat until all the tortilla wedges have been fried.
- Serve with salsa, guacamole, or make chilaquiles!
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.