Totopos

Ingredients

• 10corn tortillaswhite or yellow, ideally slightly dried; cut into 4 or 6 wedges
• 2 tbspoilfor brushing when baking or air frying; for deep frying use much more, about 0.5–1 cm deep in the pan
• ½ tspsaltfine or flaky; extra for sprinkling after cooking
• 2 tbsplime juiceabout 1 lime; mixed into the oil and drizzled on after baking (optional)
• 1 tspchipotle powderfor a smoky, spicy seasoning (optional)
• 1 tspgarlic powderfor the seasoning mix (optional)
• 2½ ozpumpkin seedsdry-toasted, finely ground and mixed with chili powder and salt as a topping (optional)

Method

1. If you like, leave the corn tortillas out uncovered for a while so they dry slightly, because a little dryness makes for crispier chips. Then cut each tortilla into 4 large or 6 small wedges.
2. For fried totopos, heat plenty of neutral vegetable oil in a heavy pan to about 345 °F. Add the wedges in batches and fry for about 2 minutes until golden, turning them once, then lift them out and drain on paper towels.
3. For the oven or air fryer version, stir the oil together with the salt and, if you like, mix in the lime juice, chipotle powder and garlic powder. Brush the tortilla wedges thinly with this mixture on both sides.
4. For the oven, spread the wedges out in a single layer on a baking sheet and bake at 175–375 °F for 10 to 15 minutes, until the edges start to brown.
5. Alternatively, cook the brushed wedges in batches in the air fryer at about 345 °F for around 6 minutes.
6. If you fancy the pepita seasoning, toast the pumpkin seeds in a dry pan, grind them finely and mix them with chili powder and salt.
7. Let the totopos cool, as they get even crispier as they sit. Finish with another pinch of salt and, if you like, a drizzle of lime juice or a sprinkle of the pepita seasoning.
8. Store any leftovers in an airtight container at room temperature, where they'll stay crisp for up to a week.

Tips and variations

Frying gives you the most golden totopos, while baking or the air fryer gets you there with a lot less oil. There's plenty of room to play with the seasoning: lime juice in the oil and drizzled on at the end adds brightness, chipotle with garlic powder, onion powder and paprika brings smoky heat, and the pepita seasoning with chili powder gives them a nutty edge. If you like things sweet and smoky, try a seasoning of red wine vinegar, brown sugar and smoked paprika. Our serving tip: make a few different seasonings and set the totopos out side by side in little bowls so everyone can taste their way through.