Garlicky Black Pepper Tortilla Chips

Totopos al Ajo con Pimienta Negra
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 8or 9 as a snack


  • 1/2cup light vegetable oil (grapeseed oil works beautifully here)
  • 6large garlic cloves, peeled and finely chopped or pressed through a garlic press
  • 1/2teaspoon fresh black pepper, plus more for sprinkling on the chips
  • 19- or 10-ounce bag tortilla chips (preferably the thicker, home-style type from a local tortillería)


Heat the oven to 325 degrees and position the rack in the middle. In a small saucepan, combine the vegetable oil, garlic and pepper. Set over medium-low heat and cook until the garlic browns slightly, about 10 minutes. Remove from the heat.

Strain the mixture through a fine-mesh strainer into a small bowl.

Place the chips in a large bowl. Use a brush to “paint” the oil onto the chips. (Store the leftover oil in a sealed container and use it for salad dressings or on potatoes destined for roasting.) Spread the chips onto a rimmed baking sheet. Bake the chips until hot and aromatic, about 10 minutes. Sprinkle with fresh pepper and scoop into a serving bowl or basket.

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