New recipes

Homemade Tortilla Chips Recipe

Homemade Tortilla Chips Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  1. Home
  2. Cook
  3. Cooking Ideas


10 ratings

November 4, 2010


Arthur Bovino

Arthur Bovino

Tortilla Chips and Salsa

To make your own chips, forego frying: these crunchy chips are super easy to make and go great with Homemade Salsa.



Related Recipes


Corn tortillas, as many as desired, cut into quarters


Turn the oven on to 500 for about 15 minutes. Spread the tortillas in one layer thin on a cookie tray. Cook for 5-7 minutes, then eat.

Click here to see Recipe SWAT Team: Homemade Salsa.


There are a few really good store-bought tortilla chip brands available, but we haven’t found anything that beats homemade chips! Homemade tortilla chips are very easy to make and are perfect for nachos or serving alongside your favorite dips and salsas. Some of my favorites are fresh pico de gallo, guacamole, creamy queso dip, this sweet onion black bean dip and our roasted tomatillo salsa.

For the best tortilla chips, fry them. We have shared details for both fried and baked tortilla chips. The baked chips are excellent, but they will never be as light or crispy as the traditionally fried chips.

Homemade Tortilla Chips Recipe (Super Easy)

Fabulessly Frugal



  1. Preheat oven to 450 degrees.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  3. Cut the tortillas into wedges or strips, placing them in a single layer on the prepared baking sheet.
  4. Spritz with olive oil. (Or you can brush olive oil on before cutting the tortillas.)
  5. Then sprinkle each tortilla piece evenly with salt and pepper.
  6. Bake for 8-10 minutes, rotating pan halfway through, if needed, until light golden brown.
  7. They can begin to burn quickly, so keep an eye on them!

Homemade Tortilla Chips

Earlier this summer, I spent a week with my sister and her family in Colorado. While I was there, I whipped up some great Tex Mex classics like, Beef Enchiladas and these Homemade Tortilla Chips. My nephew, Jackson, loves Tex Mex like I do, so I thought it would be fun to teach him how to make chips that are way better than store bought. I was about his age when my mom taught me how to fry chips, and I promise, nothing beats the crunch and flavor of homemade tortilla chips!

There’s not much to making chips other than cutting up regular corn tortillas and frying them in hot oil. I used white corn tortillas here, but yellow are just as good. Make sure to use an oil that can withstand high heat frying, like peanut oil. You can also use vegetable oil, canola oil or melted shortening.

You can use a deep fryer if you have one, or a heavy-bottomed skillet, like cast iron will work too. Use about 4 cups of oil and heat it to about 350 degrees for deep frying. Drop in enough cut tortillas to fill the pan in one single layer. Fry, flipping the chips occasionally until they are light golden brown. You’ll notice that the sizzling of the oil calms down and the chips begin to float when they’re about done.

Remove chips onto a paper towel-lined dish and immediately salt the hot chips after removing from the oil. Enjoy these delicious chips with some of these great recipes! Beef Enchiladas, Spicy Sausage Queso, Taqueria Style Salsa, 7-Layer Dip, Mexican Seafood Cocktail, or Cowboy Caviar!

Frying Tips

Oil: You can use vegetable, peanut oil or canola oil. You will need at least ¼ inch of oil in the skillet you use. I set the burner to medium high and then adjust it accordingly.

To test if the oil is ready, place a corner of a tortilla slice in the oil. It should bubble and sizzle right away. The chips cook quite quickly so you’ll need to be watching carefully.

If it browns too rapidly, then the oil is too hot and you need to reduce the heat.

Season the chips: A bit of salt is all you need to finish off these chips, but you can also use other seasonings. Some great flavors include garlic or onion salt. You can also use cayenne pepper for a bit of heat. No matter what seasoning you use, be sure to add it right after removing the chips from the oil.

Homemade Tortilla Chips

I doubt, if you’re here, you don’t know what a tortilla chip is BUT, just in case….it’s a crispy, crunchy snack chip made from corn tortillas that’s fried until golden brown. Sprinkled with salt, they’re terribly addicting.

If you’ve never made them at home before, you’re in for a real treat because there’s nothing quite like a homemade tortilla chip from scratch! And they’re incredibly easy to make in just a matter of minutes.

How to Make Them

It’s super simple to make homemade tortilla chips with just a couple ingredients and about 10 minutes. Freshly made tortilla chips are something special, really, and you may never go back to store bought chips again.

To start, heat the oil to 375˚F. You can check the temperature with an instant read or infrared thermometer OR place a piece of tortilla in the hot oil to test. If the tortilla sizzles immediately, your oil is hot enough.

Cut your tortillas into wedges. You can do this however you like, I cut mine into 8 wedges.

Line a plate or platter with paper towels to soak up some of the oil when they’re done cooking.

Drop a few tortilla triangles into the hot oil being sure they’re not overlapping. Cook for about 2 minutes until they’re crispy and golden brown.

Using a slotted spoon or spider, transfer the chips to the paper towels and sprinkle immediately with salt.

Repeat with the remaining tortillas until all the chips have been cooked.

How Long Do They Keep

Homemade Tortilla Chips will keep in an airtight container for up to 3 days stored at room temperature. I usually transfer to a zip top bag and, believe me, they won’t last long in my house.

BUT if you do find your chips are still around on day 4, they can tend to get a little soft.

To reheat tortilla chips, simply preheat your oven to 400˚F and bake the tortilla chips on a baking sheet in a single layer for about 2-3 minutes or until crispy. Serve immediately.

Tips for Perfect Chips

  • Tortillas – Extra thin corn tortillas work best for this tortilla chip recipe because they fry up extra crispy. If you can’t find extra thin tortillas, regular tortillas will work but you may need to fry for an extra minute.
  • Oil – Canola or peanut oil is the preferred oil for frying tortilla chips. Don’t use olive oil because it can burn and will taste rancid at that point.
  • Salt – I like to use a fine salt, like popcorn salt, to season my chips. You can use sea salt, kosher salt or regular table salt and totally adjust the seasoning to fit your own taste.
  • BAKE – We’re not baking the tortilla chips, but for extra crispy tortilla chips…make sure your tortillas are a little dried out by baking them for 5 minutes in a 350˚F oven. This will help remove some moisture making them fry up even crispier.
  • BEST TIP EVER – Before transferring your tortilla chips to the paper towel after frying, season the paper towel with salt, too! This will ensure that all sides of your tortilla chips have been seasoned and not just the top.

I, first, shared my love for Homemade Tortilla Chips a few years ago here with these amazing Cumin Spiced Chips but what everyone needs is a good basic Homemade Tortilla Chip to use as their base for nachos and to deliver fresh salsa and guacamole into their mouth. Right?

So, here it is….just oil….corn chips….and a bit of salt. And you have one seriously addicting snack. And a craving for enchiladas….am I right?

DON’T MISS A RECIPE! Go follow us over on Instagram and Facebook for even MORE EASY FAMILY RECIPES!


  • Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over medium-high heat. While the oil heats, stack the tortillas and, cutting through the entire stack, cut the tortillas into six wedges each. When the oil is shimmering hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it’s not hot enough, it will sink.

Fry as many chips as you can at a time without overcrowding the pot (it may be just a handful), turning halfway through, until they’re lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.

Recipe Notes

Add to List

Ingredient Spotlight

Homemade Tortilla Chips

I am back again with another TikTok trend: HOMEMADE TORTILLA CHIPS. And OMG you guys I am so addicted, I want to make this every night. I literally could not believe how good these were. Tortilla chips are my ultimate weakness and I so glad to have a low point, portion controlled way to enjoy them. I served them with my zero-point ranch, but I want to explore some other options too!

Now, obviously, you could just buy some tortilla chips. Tortilla chips are not that high in points and easy to find. But try trusting me with a whole bag of tortilla chips in the house… you can’t! Plus, you know I love making my own food, that’s how I got here, so I really enjoy doing this. The act of going through the entire process to make the chips and dip is really relieving to me. Instead of just sitting down with a bag of chips, I can spend some time cooking my own chips.

Not too many ingredients are required for this dish. We usually have the tortillas in the freezer and everything else readily available.

  • Mission Street Tacos corn tortillas
  • Cooking spray
  • Salt
  • Plain, non-fat Greek yogurt
  • Ranch seasonings

Now you can certainly use any tortilla of your choice. I just really love Mission’s Street Tacos corn tortillas and that is what I used. They are three points for 3 tortillas, which makes 18 chips. If you have another tortilla that you prefer, or that is lower points, go ahead and use that and adjust the cooking time if necessary.

Butter flavored cooking spray is always highly recommended here on Allie Carte Dishes. I just love the flavor of the butter added to any dish. Adds so much flavor to the dish!

For the salt, I used coarse sea salt. Any will do if you do not have that.

I have made this a few times and I have always used Ranch seasonings. We have a large plastic bottle of it. I really want to try it out with some other flavors. Maybe a French onion or queso? What do you think??

You absolutely need an air fryer for this dish. Sorry, non-negotiable. But really, I have only made it in the air fryer and I have no plans on testing out other methods. It works out perfectly in the air fryer and I don’t think it would work out this well in another cooking method.

I have a two drawer air fryer that I absolutely love. You can order that here if you are interested. It is such a game changer, I can cook two different things with two different times and cooking methods. It is 6-in-1 so there are 6 different ways to cook in it.

Here Is What You Need To Do:

First thing is to cut up the tortillas into tortilla chip shaped triangles. The easiest way to do this is to stack the three tortillas up and slice them in half with a sharp knife. You can grab my knife set here. It is amazing.

Once the tortillas are cut in half, you will need to cut each half into three equal pieces. I keep the three stacked and slice those, then slice the other half of them.

You will end up with 18 triangles that look like this.

Next, I place about half of them in the bottom of my air fryer. I try not to let them overlap because then they don’t get completely covered in salt and I love salt. (Don’t tell my mom, she’s a heart doctor)

Once you get a good layer, spray all the chips with cooking spray. Sprinkle them with salt, to taste.

Add the remaining tortillas on top of these. Repeat the same steps by spraying them with cooking spray and sprinkling with salt.

Place these in the airy fryer at 375 degrees. You can completely control how well done you want them. I did about 7 minutes, but I liked them slightly underdone. If you want them super crispy, add more time.

Halfway through cooking, I just flipped the chips over carefully.

While those are cooking, I make my sauce. I think that my healthy homemade ranch tastes better stored in the fridge for at least 30 minutes to allow the flavor to for together, but no one has time for that and I am way too impatient.

I just combine the yogurt and ranch in a small container and place it in the fridge. It will only get about 5 minutes in there but, hey, better than nothing.

Once the chips are done, you’ll have a fun snack to enjoy!

I made these, step by step, on my TikTok. You can check that out below and see my reaction when I tried them for the first time!

You can click below for my homemade ranch dressing recipe as well. I make it a little differently for dinner recipes.

Easy Tortilla Chips

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for Guac, Salsa, or Spinach Dip. Try it also crumbled on top of our turkey chili.

What to buy: Use good-quality corn tortillas for this recipe. Though the mass-produced kinds are acceptable, these chips are just tastier made with Mexican-brand tortillas such as Guerrero.

Game plan: Chips can be stored at room temperature in an airtight container for up to 5 days.

Homemade Tortilla Chips

Whether you’re serving shrimp tacos, guacamole, Cheesy Refried Bean Dip, or all of the above, you’re probably going to want some Tortilla Chips for snacking.

My family eats tortilla chips like they are the best thing ever. We go through bags so quickly, it’s hard to keep them on hand.

In fact, there have been several times when I have gone into the pantry on taco night and found that we had none. Houston we have a problem. I mean seriously, you can’t have taco night without tortilla chips. You just can’t.

But in a pinch, you can use the same tortillas that you use to make taco shells, and make homemade tortilla chips instead.

All you need is 3 ingredients and 15 minutes and you’ll be on your way to snacking bliss.

How to make Homemade Tortilla Chips:

First step to making homemade tortilla chips is picking which tortillas you’ll use. I prefer to use white corn tortillas. I simply like white corn better. You could also use yellow corn if you like.

You’ll need to cut the tortillas into chip shapes. I find that cutting the tortillas in half and then cutting each half into three wedges makes them the most even.

After you’ve cut them into chips, simply toss them with oil and salt.

Finally, I prefer baked homemade tortilla chips, because, honestly, it’s so much easier than frying them. First, lay the tortilla chips on a baking sheet and bake in a 350 degree oven. You’ll want to bake them for 8 minutes on one side, turn them and bake for an additional 6 – 8 minutes or just until they start to brown. Let them cool and enjoy.

Variations on Baked Tortilla Chips:

I love my tortilla chips seasoned with a little salt but that being said, you could virtually do anything when it comes to seasonings. You could sprinkle them with taco seasoning. Or chipotle powder to make them a little spicy. Ranch seasoning might even be good! Cool Ranch Doritos anyone?!

What do you serve with Homemade Tortilla Chips:

Obviously any kind of dip would be good or even use them as the base for your nachos!

Here are some of my favorites:

Cabbage Salsa


  1. Eduardo

    God! Well, me!

  2. Malalrajas

    Nicely written! Interesting material, it is clear that the author tried.

  3. Angelo

    It agree, a useful piece

  4. Derick

    I mean you are not right. I can defend my position. Write to me in PM.

  5. Lun

    I am final, I am sorry, but it not absolutely approaches me.

Write a message