Crispy Louisiana Tortilla Chips with a Kick of Tony Chachere’s Creole Flavor
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4–6
These Creole Crunch Chips are a Louisiana twist on classic tortilla chips — crispy, golden, and seasoned with Tony Chachere’s Original Creole Seasoning for a spicy, Southern-style crunch. Made from fresh yellow corn tortillas and lightly fried to perfection, they’re the ultimate snack or side for your favorite Geaux bowls, gumbo, or Creole dips.
Ingredients
- 8 yellow corn tortillas
- 1 cup vegetable oil (for frying)
- 1 ½ tbsp Tony Chachere’s Original Creole Seasoning
- ½ tsp paprika (optional, for added color)
- ¼ tsp garlic powder (optional, for flavor depth)
- Sea salt, to taste
👩🏽🍳 Directions
- Cut the Tortillas:
Stack the tortillas and cut them into triangle-shaped wedges (6–8 per tortilla). - Heat the Oil:
Pour the oil into a deep skillet or cast-iron pan over medium heat. Heat to 350°F (175°C). - Fry the Chips:
Working in batches, add the tortilla wedges to the hot oil. Fry for 30–45 seconds per side, or until crisp and golden. - Drain & Season:
Use tongs to transfer chips to a paper towel-lined plate. While still hot, immediately sprinkle with Tony Chachere’s, paprika, and garlic powder. Toss gently to coat. - Cool & Serve:
Let cool slightly for maximum crunch. Serve warm or at room temperature with salsa, guacamole, or Creole dipping sauce.
Serving Suggestions
Pair these Creole Crunch Chips with:
- Louisiana Geaux Bowls 🥘
- Roasted Tomato Salsa or Tomatillo Chili Salsa
- Classic Louisiana Gumbo for a crispy side
- Or simply serve them as a snack with sweet tea