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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Snack

Cuisine: American, Mexican

Servings: people

Calories: 136kcal

Author: Stephanie

Ingredients

1 (16 oz.) package extra thin corn tortillas I use Mission brand, 24 count.
1 ½ quarts vegetable oil
Salt to taste

US Customary - Metric

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:

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.

Air Frying:

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