Name: Homemade Tortilla Chips
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican cuisine
Ingredients: 12 corn tortillas (6-inch), day-old preferred; Neutral oil for frying (vegetable, canola, or peanut); 1 teaspoon kosher salt (or to taste)

Crunchy, golden, and perfectly salted-these Homemade Tortilla Chips are the ultimate snack you didn't know you needed! Each bite delivers that restaurant-quality crunch and authentic corn flavor, making them absolutely irresistible.

Best of all, you can whip up a big batch in just minutes with ingredients you probably already have at home. This easy recipe is a must-try whether you're gearing up for movie night, hosting a party, or simply craving a fresh, warm chip to scoop up salsa or guacamole.

Honestly, nothing beats the satisfaction of making your own tortilla chips from scratch. Skip the bagged versions and treat yourself to chips that are fresher, crispier, and way more flavorful!

Crispy homemade tortilla chips with a bowl of salsa

Why You'll Love This Recipe

Ready in just 25 minutes from start to finish
Way fresher and tastier than store-bought chips
Uses only three simple ingredients
Naturally gluten-free, baked or fried options
Perfect for parties, dips, and weeknight snacks

Key Ingredients for Homemade Tortilla Chips

See recipe card below for full list of measurements, ingredients, and instructions.

Corn Tortillas

These form the backbone of classic tortilla chips, giving that signature toasted corn flavor and sturdy structure for dipping. Choose 6-inch, day-old tortillas for best texture-slightly stale tortillas yield crispier chips. White, yellow, or blue corn varieties all work beautifully. If you're out of corn tortillas, flour ones can work in a pinch, though the flavor and crunch will differ.

Oil for Frying

A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, is key for crisping up the chips without leaving an aftertaste. Make sure your oil is hot (350°F) for maximum crunch. If you prefer to bake, brush tortillas lightly with oil instead.

Salt

Simple kosher or sea salt is all you need to bring your chips to life. Sprinkle while the chips are still warm to help the salt stick. For fun twists, add chili powder, lime zest, or cumin for extra flavor.

Instructions for Homemade Tortilla Chips

See recipe card below for full list of measurements, ingredients, and instructions.

Cut the Tortillas

Stack the tortillas and use a sharp knife or pizza cutter to slice each into six wedges. To keep them from sticking, fan the wedges out into a single layer while you prep the rest.

Heat the Oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches. Heat over medium-high until it reaches 350°F (use a thermometer for best results). If you don't have a thermometer, a small piece of tortilla should sizzle immediately but not burn.

Fry the Chips

Working in batches, gently add tortilla wedges to the hot oil. Fry for 2 to 3 minutes, turning with tongs, until chips are golden and crisp. Avoid overcrowding so they fry evenly.

Drain and Salt

Use a slotted spoon to transfer chips to a paper towel-lined baking sheet. Immediately sprinkle with kosher salt while still warm. Repeat with remaining tortilla wedges.

Cool and Serve

Let chips cool completely for maximum crunch (they crisp up as they cool). Serve right away with salsa, guacamole, or your favorite dip.

Recipe Variations

Baked Tortilla Chips

For a lighter, oil-free option, brush both sides of the tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake at 400°F for 10 to 12 minutes, flipping halfway through. They'll be deliciously crisp and just as snackable!

Seasoned Chips

Give your chips a flavor boost by tossing them with chili powder, smoked paprika, garlic powder, or a squeeze of fresh lime juice right after frying. Try a combination to make your own signature blend!

Flour Tortilla Chips

No corn tortillas? You can use flour tortillas instead. The chips will be a bit puffier and have a milder taste, which some people love for nachos or dessert chips with cinnamon sugar.

Air Fryer Chips

Want to use less oil? Arrange the wedges in a single layer in an air fryer basket, spray lightly with oil, and cook in batches at 360°F for 6 to 8 minutes, shaking halfway through for even crisping.

Gluten-Free or Flavored Tortillas

Most corn tortillas are naturally gluten-free, but always check the package to confirm. You can also try chips with spinach, chipotle, or jalapeño-flavored tortillas for a fun twist.

Serving Suggestions

Homemade Tortilla Chips are the ultimate party snack! Pair them with tangy salsa, creamy guacamole, or zesty queso dip for crowd-pleasing appetizers. For a complete meal, try serving alongside chili, taco salads, or a festive taco night spread. Garnish with fresh cilantro or a squeeze of lime for extra flavor.

Storage and Reheating

Store leftover chips in an airtight container at room temperature for up to 5 days-they'll stay crisp if completely cooled before sealing. If they soften, simply reheat in a 350°F oven for 3-5 minutes to restore their crunch. Freezing is not recommended, as it affects the texture.

Frequently Asked Questions About Homemade Tortilla Chips (FAQ)

Q: Can I use store-bought tortillas for this recipe?

A: Absolutely! Day-old or slightly stale store-bought corn tortillas actually work best for crispy chips.

Q: What’s the best oil for frying tortilla chips?

A: Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil, for the best flavor and crunch.

Q: Can I make these chips ahead of time?

A: Yes! Store cooled chips in an airtight container for up to 5 days. Crisp them up in the oven if needed before serving.

Ready to ditch the bagged chips for good? These Homemade Tortilla Chips are fresher, crispier, and entirely customizable-perfect for any occasion! Give them a try, and don't forget to leave a comment and rating to let everyone know how they turned out in your kitchen.

★★★★★ 4.70 from 192 ratings