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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!
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
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}