Learn how to make homemade tortilla chips with this step-by-step recipe! They are super crunchy and flavorful. Enjoy them with your favorite dip!
If you have a bag of stale tortillas hanging on your counter, don’t throw them away. Make Homemade Tortilla Chips Instead!
These homemade tortilla chips are crunchy, flavorful, and light as air. Made with just 3 ingredients — corn tortillas, salt, and oil — they’re super easy to make and taste ten times better than any store-bought tortilla chips I’ve tried. I can easily gobble up a handful on their own, but the crispy chips also pair well with dips like salsa and guacamole. They’re the perfect snack for game day, Cinco de Mayo, or taco night. Read on to learn how to make them!
How to make tortilla chips
My favorite way to make tortilla chips is to fry them. I’m not generally the home fryer type, I usually choose baking or air frying instead, but when it comes to homemade tortilla chips, actually fry is absolutely worth it. They come out so light and crispy!
And a plus of fried tortilla chips? It doesn’t take that much oil. You only need 1/4 to 1/2 inch in the bottom of your Dutch oven or skillet. Note on oil selection: Be sure to use a neutral oil with a high smoke point for this recipe. Avocado oil, vegetable oil, canola oil, and peanut oil would all work well!
Alright, let’s cook!
The first step in this recipe is slicing the tortillas. Use a pizza cutter or sharp knife to cut each into six wedges.
Next, heat the oil. Place a heavy, high-sided skillet or Dutch oven over medium-high heat. The oil is ready when its temperature reads 350°F on an instant read thermometer. No clinical thermometer? If you drop a small piece of tortilla into the oil, it should sizzle.
Then add a single layer of tortilla triangles to the hot oil. They should fit in the pan without overlapping. Use tongs to continuously flip the chips until pale golden brown, about 2 minutes. If they brown too quickly, reduce the heat.
When the chips are golden brown, drain them. Use a spider or slotted spoon to transfer them to a paper towel-lined plate or baking sheet and repeat with the remaining tortillas. Add more oil to the pan as needed.
Sprinkle with salt and serve!
Tips for homemade tortilla chips
- Use dry corn tortillas. I think it goes without saying, but flour tortillas won’t work in this recipe. They are too moist to get nice and crispy in the oil. Additionally, corn tortillas add a rich depth of flavor to the chips. Stale tortillas are ideal, but I’ve also successfully made this recipe with dry corn tortillas straight from the grocery store.
- An instant read thermometer helps. One allows you to monitor the temperature of the oil so it stays at 350°F while cooking. This recipe works without, but you’ll need to test the oil before adding the tortilla wedges (does a small piece of tortilla sizzle?) and increase or decrease the heat as needed when the chips stop sizzling or even start to brown quickly.
- Work in batches. Putting too many tortillas in the oil at once will significantly reduce the temperature of the oil, preventing them from crisping up right away. Also, this method of making tortilla chips requires turning them over while cooking. If you have too many chips in the oil at once, you won’t be able to turn them as many times as necessary.
- Sprinkle them with salt. To really get the flavor out of these homemade tortilla chips, be sure to sprinkle them with salt after cooking. I like to use fine sea salt, but your favorite kosher salt or flaky salt would work too!
What about baked or air fryer tortilla chips?
My hot shot? Do not do it. I’ve tried making baked tortilla chips and air fryer tortilla chips so often, and every time I’m disappointed with the results. They don’t puff up like fried chips. Instead of coming out light and crunchy, they’re thick, stiff, and crunchy.
Homemade tortilla chips are a fun treat. Like I said above, SO worth frying them!
Favorite Dip Recipes
Need a tasty dip to accompany this salty snack? You can’t go wrong with these:
Homemade tortilla chips
serves 6 till 8
Learn how to make homemade tortilla chips! They taste crispy and aromatic on their own or with your favorite dip.
- high-temperature cooking oil, such as avocado, rapeseed or vegetable oil
- 12 stale corn tortillas, cut into 6 wedges each
- sea-salt
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Line a plate with kitchen paper.
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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.
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Add enough tortilla wedges to the pan to fit in a single layer without overlapping. Use tongs to continuously flip the chips until 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.
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Sprinkle with salt and serve immediately. Store leftover chips at room temperature for up to 3 days.