Homemade Tortilla Chips

Homemade tortilla chips are crisp, golden, and far better than anything you’ll find in a bag. Made with just a few simple ingredients, they’re perfectly crunchy with a fresh corn flavor that pairs beautifully with salsa, guacamole, or your favorite dips.

Whether you bake or fry them, these chips are quick to make and incredibly versatile. They’re ideal for parties, taco nights, or anytime you want a fresh, homemade snack with minimal effort.

Ingredients You’ll Need

This recipe keeps things simple, letting the tortillas shine with just a touch of oil and seasoning.

• Corn tortillas
• Olive oil or neutral cooking oil
• Salt, to taste

How to Make Homemade Tortilla Chips

1. Preheat the oven to 400°F (204°C) if baking. Line a baking sheet with parchment paper.
2. Stack the corn tortillas and cut them into wedges.
3. Arrange the tortilla pieces in a single layer on the prepared baking sheet.
4. Lightly brush or spray both sides with oil.
5. Sprinkle evenly with salt.
6. Bake until crisp and lightly golden, flipping halfway through cooking.
7. Remove from the oven and allow the chips to cool completely before serving.

Tips, Variations & Storage

• Watch the chips closely near the end of baking to prevent over-browning.
• For extra flavor, sprinkle with chili powder, cumin, or garlic powder before baking.
• Use thicker tortillas for sturdier chips that hold up well to dips.
• Allow chips to cool fully to achieve maximum crispness.
• Store cooled chips in an airtight container at room temperature for up to 3 days.

Frequently Asked Questions

Can I fry these instead of baking?
Yes, tortilla chips can be fried in hot oil until golden and crisp, then drained and salted while warm.

Why aren’t my chips crispy?
Overcrowding the pan or underbaking can prevent crisping. Make sure the chips are spaced out and baked until fully golden.

Can I use flour tortillas?
Corn tortillas work best for classic chips, but flour tortillas can be used for a softer, slightly different texture.

Can I make these ahead of time?
Yes, homemade tortilla chips can be made a day or two in advance and stored in an airtight container.

Homemade Tortilla Chips

Crispy, light‑as‑air tortilla chips made from just corn tortillas, high‑heat oil, and salt — perfect for snacking or dipping in salsa, guacamole, or queso!

Print Recipe Pin Recipe

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings:6 servings

Calories:150

Ingredients Method Notes

Ingredients

  

• high‑heat cooking oil such as avocado, canola, vegetable or peanut oil
• 12 corn tortillas stale or dry, cut into 6 wedges each
• sea salt to taste

Method

 

1. Line a plate or baking sheet with paper towels.
2. Pour enough oil into a heavy skillet or Dutch oven to reach ¼ to ½ inch up the sides and heat over medium‑high until it reaches about 350°F (175°C) or until a small piece of tortilla sizzles in the oil.
3. Add enough tortilla wedges to the oil so they fit in a single layer without overlapping.
4. Use tongs to flip the chips continuously as they cook until crisp and pale golden brown, about 2 minutes. Adjust heat as needed so they don’t brown too quickly.
5. Use a slotted spoon or spider to transfer the chips to the paper towel‑lined plate. Repeat with remaining wedges, adding more oil to the pan as needed.
6. Sprinkle with sea salt while still warm and serve immediately with your favorite dips.

Notes

These homemade chips are best served fresh. Corn tortillas work best here — they crisp up much better than flour tortillas. Store leftover chips in an airtight container at room temperature for up to 3 days. :contentReference[oaicite:1]{index=1}