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Crispy and crunchy homemade tortilla chips are the perfect Mexican appetizer. Made with only 3 ingredients, they’re perfect for salsas, dips, or as a side to your favorite dish. Best of all, they won’t crumble and fall apart when dipping and snacking!
Ever craved crispy tortilla chips but didn’t want to dash to the store? Been there! With just 3 ingredients and a few minutes, you can whip up the crispiest chips at home. Trust me, your salsa’s been waiting for this perfect partner.
The best part about these chips is that they won’t crumble and fall apart like store-bought chips. They’re sturdy and can withstand any kind of dipping without breaking or cracking in the middle. No more broken tortilla chips in the guacamole bowl!
Different Cooking Methods
My favorite method of making tortilla chips is frying, which is the method detailed in the recipe card below. It results in the crispiest, most delicious golden tortilla chips ever. If you’re looking to consume a little less oil, baking, and air-frying are also great options.
Homemade Tortilla Chips Ingredients
- Tortillas: I recommend using your favorite sturdy corn tortillas since they fry best. You can use thin corn tortillas, but they are more likely to crumble and break when dipping. You can use any variety of corn tortilla – yellow, blue, or white.
- Oil: Your favorite oil for frying is great. I like to use canola but feel free to use avocado, grapeseed, peanut, coconut, corn, or vegetable oil. You could also use olive oil if you plan on baking or air frying.
- Salt: A simple sprinkle of salt is simply the best. I like using a flaky sea salt like this one because it gives it that beautiful look of restaurant-quality chips and adds an extra crunch, but you can use fine salt or table salt.
How to Make Homemade Tortilla Chips
Slice: Grab some store-bought corn tortillas and cut them into fourths or sixths. This will give you the perfect size for dunking, dipping, and snacking, which is exactly what we want. You can cut as many tortillas as you want, but I recommend about 3 tortillas per person.
Heat: Heat up some frying oil, about 2 cups worth or more, depending on how big of a batch you’re thinking of doing. However much you use, just make sure that the tortillas can be submerged in the oil when you put them in.
Fry: Add a handful of tortillas into the oil and keep an eye on them as they do their thing. If they start to crowd together on one side of the pan, just move them around with a metal-slotted spoon or a spider strainer so they don’t stick together.
After about 2 minutes or so, or once they start to get a nice golden yellow/brown color, remove them using your slotted spoon. Shake them off a little to remove any excess oil, and then place them on a baking sheet or plate lined with paper towels. This will help soak up the remaining excess oil so they’re not super greasy.
Season: Sprinkle on some salt, and enjoy!
Recipe Tips
- Watch the temperature. Try to keep the oil at a steady medium heat (around 350°F). Too hot, and they’ll burn quickly. Too cool, and they’ll be too oily. My favorite way to do this is by using an instant-read thermometer. This ensures your oil is at the optimal temperature.
- Season. Salt your chips immediately after frying when they’re still hot. This ensures the seasoning sticks to the chips better.
- Don’t let them burn. Tortilla chips can go from perfectly golden to burnt in a matter of seconds. Keep a close eye on them during the frying process.
Serving Suggestions
Tortilla chips are best served alongside your favorite salsas, dips, and your favorite drink! Here are a few suggestions:
Storing Homemade Tortilla Chips
Store cooled homemade tortilla chips in an airtight container in a cool, dry place to maintain crispness. They should keep this way for up to 2 days.
More Mexican Recipes
Homemade Tortilla Chips
Ingredients
- 12 corn tortillas
- Vegetable oil, for frying (avocado, canola, and corn oil all work)
- Flaky or fine sea salt, for seasoning
Instructions
- Line a large baking sheet or plate with paper towels and set aside.
- Cut the corn tortillas into fourths for large tortilla chips or into sixths for small tortilla chips.
- Fill a heavy skillet or Dutch oven with ¼ – ½ -inch of oil or enough oil to fully submerge the chips.
- Heat the oil over medium-high heat until it reaches 350°F or a small piece of tortilla sizzles when placed in the oil.
- Add a handful of tortilla wedges into the oil and fry for about 2 minutes, flipping halfway through with metal tongs or a slotted spoon, until the chips are crisp and turn a beautiful golden yellow color. Transfer the chips to the lined baking sheet or plate to drain off any excess oil. Continue working in batches so as not to completely crowd the skillet.
- Sprinkle the chips with salt and serve immediately.
Notes
- If frying isn’t your thing, try these baked tortilla chips or air fryer tortilla chips.
- Try to keep the oil at a steady medium heat (around 350°F). Too hot, and they’ll burn quickly. Too cool, and they’ll be too oily.
- Salt your chips immediately after frying when they’re still hot. This ensures the seasoning sticks to the chips better.
- Tortilla chips can go from perfectly golden to burnt in a matter of seconds. Keep a close eye on them during the frying process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in June 2018 and was updated with new photos, helpful tips, and a better overall recipe.
Photography by Ashley McLaughlin.
Awesome thanks 😊
I cut my tortillas and let them sit overnight to allow the moisture dry up. This keeps the spattering down when pieces are put in the oil.
I love corn tortillas. Would these work with flour also for a change of pace? I love your recipes and you are my go to site to find my two requirements; fresh and easy!
Yes, flour would also work! You can’t go wrong with fried flour tortillas 🙂 And thank you so much!
These look yummy. Can’t wait to try them.
Thanks, Lara!
Hey, Thanks for the recipe.
I’ve a query for the oil heating process. In which temperature should I heat up the oil?
About 350°F or until a small tortilla sizzles when placed in the oil. That means it’s hot enough.