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These homemade tortilla chips are crispy golden triangles that are so much better than any bag you can buy. I make these with just three ingredients and they are the best for scooping up all kinds of dips and salsas. If you have corn tortillas hanging around the kitchen you are about twenty minutes away from a fresh and crunchy snack that only needs a handful of pantry staples and a watchful eye. Once you try frying your own you will be spoiled for anything else.
These were a total game changer at my house. I made them for a big family party and everyone kept asking for more batches hot out of the oil ever since it is honestly my favorite thing to serve with homemade guac.
Ingredients
- Vegetable oil: Choose a quality oil with a high smoke point like corn or canola oil so it does not burn while frying
- Corn tortillas: Use your favorite variety yellow white or blue for the best texture and taste I always check for soft pliable tortillas for easy cutting and frying
- Salt: Sprinkling salt over the chips just out of the oil brings out all the flavor I like to use a flaky sea salt or add a pinch of chili powder for a little kick
Step-by-Step Instructions
- Prepare the Oil:
- Pour enough oil into a heavy-bottomed pot to reach about two inches deep and heat it over medium heat to three hundred seventy degrees Fahrenheit Use a kitchen thermometer for accuracy Line a baking tray with paper towels
- Slice the Tortillas:
- Stack several corn tortillas together Use a sharp knife to cut them into quarters or sixths depending on your desired chip size The pieces should be as even as possible for even cooking
- Fry the Chips:
- Gently add a few tortilla pieces to the hot oil making sure not to overcrowd Fry for about thirty seconds then use tongs to flip each piece Fry for another twenty to thirty seconds until the chips are just turning golden
- Drain and Cool:
- With tongs remove the chips from the oil and lay them on the paper towel-lined tray so they can drain and cool slightly Repeat with the remaining pieces working in small batches
- Season and Serve:
- While the chips are still quite warm sprinkle generously with salt or other seasonings of your choice Let them rest for five to ten minutes before serving so they can finish crisping up
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Corn tortillas are the real star for me because they give every chip that authentic flavor and unbeatable crunch Sometimes my kids help cut the tortillas and they love picking the biggest chips for themselves right off the paper towels
Storage Tips
Once your chips are totally cool store them in an airtight container at room temperature They keep their crunch for about a week but are best in the first few days If they soften up just put them in a hot oven for a few minutes and they come right back to life
Ingredient Substitutions
If you do not have corn tortillas on hand yellow and white work just as well and blue corn tortillas add a really fun color and earthy flavor You can also try flour tortillas but expect a slightly different and more delicate chip
Serving Suggestions
These homemade chips are made for dipping Start with fresh tomato salsa or guacamole but you can go wild with melty queso black bean dip or even spinach artichoke dip I love piling them under chicken tinga for nachos at our family game nights
Cultural Note
In Mexico these are known as totopos and are served alongside many traditional dishes The frying method gives them a distinct flavor and texture you will not find in baked chips It is a fun way to bring a little piece of Mexican street food right into your kitchen
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Frequently Asked Questions
- → What type of tortillas should I use for crispy chips?
Corn tortillas give the best crunch and hold up to dipping. Any color—yellow, white, or blue—works well.
- → Can I bake instead of frying tortilla chips?
Yes, bake wedges at 350°F until golden for a lighter crunch. Air frying is also an option for less oil.
- → How do I prevent chips from burning during frying?
Keep oil at 370°F, fry in small batches, and remove chips once just lightly golden. Watch them closely—they cook fast!
- → What seasonings work well besides salt?
Sprinkle with chili powder, lime zest, or sazon seasoning for added flavor. Adjust to suit your favorite dips.
- → How long do homemade homemade chips stay fresh?
Store cooled chips in an airtight container at room temperature for up to a week. Refresh in the oven if needed.
- → What should I serve with tortilla chips?
Classic dips include fresh salsa, guacamole, or hot queso. They are also great with creamy bean dips or nachos.