There’s nothing quite like the satisfying crunch of homemade tortilla chips, fresh from your own kitchen. With just a handful of ingredients and 20 minutes, you can create golden, crispy chips that outshine any store-bought version. The warm, toasty aroma of corn tortillas baking in the oven is irresistible, and the slight saltiness enhances every bite. Perfect for dipping or snacking, these chips are a game-changer for any gathering or solo treat.
What makes these chips truly special is their customizable texture—bake them for a lighter crunch or fry them for extra crispiness. Their versatility pairs beautifully with salsas, guacamole, or even a sprinkle of chili powder for a spicy kick. In just 5 minutes of prep and 15 minutes of cooking, you’ll have a batch of chips that’s fresh, flavorful, and far more rewarding than anything from a bag. Your taste buds will thank you!
What You’ll Need for Homemade Tortilla Chips?
- High-heat cooking oil (such as avocado, canola, or vegetable oil) – enough to fill a skillet or Dutch oven ¼ to ½ inch deep
- 12 stale corn tortillas (cut into 6 wedges each) – fresh tortillas work too, but stale ones crisp up better
- Sea salt – to taste, for seasoning
How to Make Crispy Homemade Tortilla Chips
- Prepare your workspace: Line a plate with paper towels to drain the chips after frying.
- Heat the oil: Fill a heavy skillet or Dutch oven with ¼ to ½ inch of oil. Heat over medium-high heat until it reaches 350°F (use an instant-read thermometer or test with a small piece of tortilla – it should sizzle immediately).
- Fry the tortilla wedges: Add enough wedges to the pan to fit in a single layer without overlapping. Use tongs to flip them continuously until they’re crisp and pale golden brown, about 2 minutes. If they brown too quickly, reduce the heat.
- Drain and repeat: Use a spider or slotted spoon to transfer the chips to the paper towel-lined plate. Repeat with the remaining tortilla wedges, adding more oil to the pan as needed.
- Season and serve: Sprinkle the chips with sea salt while they’re still warm. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Sauces and Toppings
Elevate your homemade tortilla chips with delicious dips and toppings! Try classic guacamole or a zesty salsa fresca for a fresh twist. For something creamy, whip up a quick queso dip or a tangy sour cream and lime blend. Feeling adventurous? Sprinkle your chips with chili powder or lime zest for an extra flavor boost.
Quick Tips for Crispy Success
To ensure your chips are perfectly crispy, make sure your oil is at 350°F before adding the tortilla wedges. Use a spider or slotted spoon to flip them continuously, and don’t overcrowd the pan—cook in batches for even browning. If the chips brown too quickly, reduce the heat slightly to avoid burning.
Storage and Reheating Made Easy
Store leftover chips in an airtight container at room temperature for up to 3 days. To revive their crunch, pop them in a 350°F oven for 3-5 minutes. Avoid microwaving, as it can make them soggy. For longer storage, freeze the chips in a single layer and reheat them straight from the freezer.
Fun Variations to Try
Switch things up by using flour tortillas for a softer chip or adding spices like cumin or smoked paprika to the salt. For a sweet twist, sprinkle the chips with cinnamon sugar after frying. You can also experiment with different shapes—try cutting the tortillas into strips for dipping or rounds for bite-sized snacks.
Essential Equipment You’ll Need
For this recipe, a heavy skillet or Dutch oven works best to maintain consistent oil temperature. Use an instant-read thermometer to monitor the heat, and a spider or slotted spoon to safely flip and remove the chips. Don’t forget a paper towel-lined plate to drain excess oil and keep them crispy.
Homemade Tortilla Chips
Equipment
- heavy skillet or Dutch oven
- instant-read thermometer
- spider or slotted spoon
Ingredients
- High-heat cooking oil, such as avocado, canola, or vegetable oil
- 12 stale corn tortillas, cut into 6 wedges each
- Sea salt
Instructions
- Line a plate with paper towels.
- Fill a heavy skillet or Dutch oven with ¼ to ½ inch oil. Heat the oil over medium-high heat until its temperature reads 350°F on an instant-read thermometer, or until a small piece of tortilla sizzles when added to the oil.
- Add enough tortilla wedges to the pan to fit in a single layer without overlapping. Use tongs to flip the chips continuously until they are crisp and pale golden brown, about 2 minutes. If the chips are browning too quickly, reduce the heat.
- Use a spider or slotted spoon to transfer the chips to the paper towel-lined plate and repeat with the remaining tortillas, adding more oil to the pan as needed.
- Sprinkle with salt and serve immediately. Store leftover chips at room temperature for up to 3 days.