Get my Cookbooks! Homemade Tortilla Chips
These Homemade Tortilla Chips are so flavorful and crispy! They taste just like the restaurants and pair perfectly with salsas and dips! BONUS: They’re easy to fry, bake, or air fry.
Be sure to serve these chips with my delicious homemade salsa, bean dip, and guacamole!
Homemade Tortilla Chips
Let me just say, nothing on earth beats the taste of Homemade Tortilla Chips! These take any appetizer to the next level. They elevate salsa and guacamole like no other, the only problem is that it’s so hard to stop eating them!
They’re salty, super crispy, and nice and sturdy, willing and able to withstand the weight of any dip you’ve got! All you need are some corn tortillas, oil, and salt! Let’s do this! (Don’t miss my pro tips below!)
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Cut the tortillas into 4 or 6 even slices. (Or a combination of both, that’s what I do!)
Preheat 1 quart of vegetable oil to 350°. Fry in batches for up to 2 minutes, until golden and crisp, turning halfway through. Set aside on a wire cooling rack or paper towel lined plate and sprinkle with salt immediately. Serve with sour cream, salsa, and guacamole!
Pro Tips
- Tortillas: Use extra thin corn tortillas if possible, this way they cook all the way through for extra crispy results. I use Mission 6-inch extra thin corn tortillas.
- Stale chips will be even crispier as they’ll have less moisture, but fresh can be used as well, especially if they’re extra thin.
- Salt the chips immediately after frying. The salt will stick to and get absorbed by the chip this way. I use Redmond’s Real Salt, it’s especially great in this recipe. (Enter code ‘COZY‘ for 15% off!)
- Reusing the oil: Definitely save the oil if it’s your first time using it. It’ll be nice and clean after frying all of the chips. Let it cool completely and transfer to an airtight container. Refrigerate for up to 3 months (my preference), or store at room temp for 1-2 months.
- Serve these with: Salsa, Guacamole, Loaded Nachos, Bean Dip, Spinach and Artichoke Dip, Jalapeño Popper Dip, Velveeta Queso, Cowboy Caviar, Rotel Dip, Mango Salsa, BLT Dip, Corn Dip, and White Queso Dip!
Storage
- Let them cool completely to ensure they stay crispy. Store in an airtight container or airtight plastic bag. Store at room temperature for up to 7 days.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 8-inch Chef’s Knife– To create nice clean cuts from the corn tortillas.
- Deep Fryer or Dutch Oven– My preferred cooking vessels for frying.
- Oil Thermometer – The right temperature is key for frying.
- Spider Strainer– For removing the chips from the oil.
- Wire Cooling Racks– I place the fried chips on these so they stay crispy.
- Light Baking Sheet– I place this baking sheet underneath the cooling racks to catch oil drippage.
- Redmond’s Real Salt– my go-to salt for this recipe. (Enter code ‘COZY‘ for 15% off!)
- 2-Tier Serving Dish for serving chips and salsa.
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What to Serve with Tortilla Chips
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- BEST Guacamole
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- Homemade Salsa
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- Rotel Dip
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- Cowboy Caviar
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- Velveeta Queso
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- BEST Bean Dip
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Homemade Tortilla Chips
These Homemade Tortilla Chips are a restaurant-quality snack that elevates salsas and dips to new heights! They can be deep fried, baked, or air fried.
Ingredients
- 1 (16 oz.) package extra thin corn tortillas, I use Mission brand, 24 count.
- 1 ½ quarts vegetable oil
- Salt, to taste
Instructions
- Cut the tortillas into 4 or 6 even slices. (Slice like you would a pizza, see blog post for visual.) You can also do a combination of both for a variation of sizes (this is what I do)!
- Heat vegetable oil to 350° F in a large pot. (I use a Dutch oven and set my heat to medium-high). Fry the chips in batches for up to 2 minutes, turning halfway through, until golden and crispy.
- Use a large slotted spoon (or spider strainer) to remove the chips from the oil. Place on a wire cooling rack or paper towel lined plate and immediately sprinkle lightly with salt.
- Adjust the heat up/down as needed throughout frying to maintain the right temperature. I often reduce my heat slightly after a few batches. You’ll notice that the chips start frying less rapidly when they are close to ready.
- Serve with sour cream, salsa, and guacamole! These are also perfect for making the BEST loaded nachos!
Notes
Pro Tips:
Storage:
While I recommend frying these chips for restaurant-quality results, here are alternative instructions if preferred: Baking:
Nutritional information is for about 10 tortilla chips. This recipe makes about 100 tortilla chips if the entire package is used.
- Tortillas: Use extra thin corn tortillas if possible, this way they cook all the way through for extra crispy results. I use Mission 6-inch extra thin corn tortillas.
- Stale chips will be even crispier as they'll have less moisture, but fresh can be used as well, especially if they're extra thin.
- Salt the chips immediately after frying. The salt will stick to and get absorbed by the chip this way. I use Redmond's Real Salt, it's especially great in this recipe. (Enter code ‘COZY‘ for 15% off!)
- Reusing the oil: Definitely save the oil if it's your first time using it. It'll be nice and clean after frying all of the chips. Let it cool completely and transfer to an airtight container. Refrigerate for up to 3 months (my preference), or store at room temp for 1-2 months.
- Serve these with: Salsa, Guacamole, Loaded Nachos, Bean Dip, Spinach and Artichoke Dip, Jalapeño Popper Dip, Velveeta Queso, Cowboy Caviar, Rotel Dip, Mango Salsa, BLT Dip, Corn Dip, and White Queso Dip!
Storage:
- Let the chips cool completely to ensure they stay crispy. Store in an airtight container or airtight plastic bag. Store at room temperature for up to 7 days.
While I recommend frying these chips for restaurant-quality results, here are alternative instructions if preferred: Baking:
- Cut the tortillas into fourths or sixths. Distribute them on a baking sheet, leaving room around each for crispy results. Spray with vegetable oil and bake at 375 degrees for up to 10-15 minutes, flipping and spraying with oil halfway through. Remove once golden and crisp.
- Place in a single layer in the air fryer and spray with vegetable oil. Air fry at 350 degrees for up to 7 minutes total, flipping and spraying with oil halfway through. Keep a very close eye on them, some air fryers cook very quickly.
Nutritional information is for about 10 tortilla chips. This recipe makes about 100 tortilla chips if the entire package is used.
Nutrition
Calories: 136kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Sodium: 94mg, Potassium: 52mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 1IU, Calcium: 31mg, Iron: 0.4mg
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