Homemade Tortilla Chips Recipe
Crispy, golden, and better than any bag you'll ever buy
Quick Answer
Homemade tortilla chips are incredibly easy: cut corn tortillas into triangles, then either fry them in oil for 2-3 minutes or bake at 400°F for 8-10 minutes. Season with salt while hot. They're crispier, fresher, and more flavorful than store-bought, plus you can customize seasonings. Use day-old tortillas for the crispiest results.
Once you make homemade tortilla chips, you'll never go back to store-bought. The difference is dramatic—these chips are crispier, more flavorful, and you can season them exactly how you like. Plus, they're the perfect way to use up corn tortillas before they go stale.
I'll show you two methods: traditional fried chips (crispiest and most authentic) and baked chips (lighter and healthier). Both are delicious, and both are ready in about 15 minutes.
🔥 Fried Method
- • Crispiest results, restaurant-quality
- • Best for nachos and dipping
- • More authentic flavor
- • Slightly more calories
- • Takes 2-3 minutes per batch
🌡️ Baked Method
- • Lighter and healthier option
- • Easier cleanup
- • Great for meal prep
- • Fewer calories and less fat
- • Takes 8-10 minutes total
Ingredients
Basic Chips
- 8 corn tortillas
- Vegetable oil (for frying) or cooking spray (for baking)
- Salt to taste
Optional Seasonings
- Lime zest + salt (lime chips)
- Chili powder + cumin (spicy)
- Garlic powder + parsley (ranch-style)
- Cinnamon + sugar (dessert chips)
- Tajín seasoning (tangy and spicy)
Method 1: Fried Tortilla Chips (Classic)
Cut the Tortillas
Stack 4 tortillas at a time and cut into 6 triangles (like cutting a pizza). You'll have 48 chip triangles from 8 tortillas. If your tortillas are fresh, let them sit out for 15-30 minutes to dry slightly—this helps them crisp up better.
Heat the Oil
Pour about 1/2 inch of vegetable oil into a large, deep skillet or pot. Heat over medium-high until the oil reaches 350°F. If you don't have a thermometer, drop in a small piece of tortilla—it should sizzle immediately and float to the top.
Fry in Batches
Add tortilla triangles in batches—don't crowd the pan! Fry for 2-3 minutes, flipping once with a slotted spoon, until golden brown and crispy. The bubbling will slow down when they're done. Transfer to a paper towel-lined plate immediately.
Season Immediately
While the chips are still hot and slightly oily, sprinkle generously with salt and any other seasonings. The seasoning will stick better while warm. Continue frying remaining batches, maintaining oil temperature between batches.
Method 2: Baked Tortilla Chips (Healthier)
Preheat and Prep
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Cut tortillas into triangles as described above.
Oil and Arrange
Lightly brush both sides of each triangle with oil, or spray with cooking spray. Arrange in a single layer on baking sheets—don't overlap! Sprinkle with salt.
Bake Until Crispy
Bake for 8-10 minutes, flipping halfway through, until golden and crispy. Watch carefully the last few minutes—they can burn quickly! Remove and add additional seasonings while warm.
Seasoning Ideas
Classic Salt
Fine sea salt or kosher salt
Lime & Salt
Lime zest + salt + squeeze of lime
Chili Lime
Tajín seasoning or chili + lime + salt
Ranch Style
Garlic powder + onion powder + parsley
Cumin Spiced
Cumin + coriander + salt
Cinnamon Sugar
Cinnamon + sugar for dessert chips
Pro Tips for Perfect Chips
- Use day-old tortillas: They have less moisture and fry up crispier. Fresh tortillas can be dried by leaving them uncovered for 30 minutes.
- Don't crowd the pan: Chips need room to cook evenly. Crowding leads to soggy chips.
- Maintain oil temperature: If oil cools too much, chips absorb more grease. Let oil reheat between batches.
- Season while hot: Salt and seasonings stick better to warm, slightly oily chips.
- Store in paper bag: Keeps chips crispy for 2-3 days. Plastic bags make them soggy.
Ways to Use Homemade Chips
Ready to Make Crispy Homemade Chips?
Get authentic Texas corn tortillas delivered to your door