Homemade Corn Tortilla Chips
Crispy, golden homemade tortilla chips that are quick, easy, and so much better than store-bought. Perfect for salsa, guacamole, or as a snack!
Equipment
- Pizza Cutter
- wire cooling rack
- spider strainer
- oil thermometer
Ingredients
- 10 corn tortillas cut into wedges
- vegetable oil for frying
- salt
Instructions
- Heat oil in a skillet (about ½ inch deep) to 350°F
- Stack tortillas and cut into wedges (like cutting a pizza – 6 triangles per tortilla).
- Fry tortilla wedges in small batches, about 1–2 minutes per side, until crispy and lightly golden.
- Remove with a slotted spoon and drain on a wire rack, placing a sheet pan underneath to catch the excess oil.
- Immediately sprinkle with salt while the chips are still hot.
Notes
- Best tortillas to use: Corn tortillas give the most authentic crunch, but flour tortillas make lighter, puffier chips—great for dips like queso.
- Thickness matters: Thicker tortillas make sturdier chips (perfect for nachos). Thin tortillas = extra light and crispy, but they may break in chunky dips.
- Baking vs frying: Baking is lighter and easier for big batches, while frying delivers that restaurant-style crunch.
- Air fryer option: Air fry at 350°F for 6–8 minutes, shaking halfway through, for a quick and crispy alternative.
- Don’t skip the salt: Season immediately after cooking while chips are still warm—it sticks better and makes a huge flavor difference.
- Serving ideas: Perfect with salsa, guacamole, nacho cheese, bean dip, or even sweet dips if you make cinnamon-sugar chips.
- Make-ahead tip: Cut your tortillas ahead of time and store in a zip bag—then bake or fry fresh right before serving for the best crunch.