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Try these homemade tortilla chips for a delicious way to use your leftover tortillas. With options to fry or bake and easy step-by-step instructions, you’ll have crispy restaurant-style chips in no time! Pair them with your favorite salsa for the ultimate snack.
save this recipe!Hello, Crispy Chips
I think we can all agree that chips and salsa are among the best snacks known to man. But, there is nothing worse than dipping stale, lifeless chips into fresh, vibrant salsa — it just doesn’t add up.
Because when the ingredients list is just corn tortillas, oil, and salt, quality matters. That’s where homemade tortilla chips come in! They’re a great way to save money and reduce food waste, and you can also decide exactly what goes into your recipe.
Whether you prefer a classic crunch and flavor from frying or a healthier version by baking, it’s about time we learn to make fresh tortilla chips!
Reader rating
“Fantastic. Best recipe I’ve found so far and I’ve been doing this for about a year. I dried the corn tortillas at 350 for about 10 mins, flipped and then another 5. I used canola oil. Definitely keep it slightly above 180C fried for 90-100 seconds was perfection. Thank you so much.” —Patrick
Seasoning Inspiration
While classic sea salt is delicious, shaking things up is always fun! Here are some possible seasoning ideas for your homemade tortilla chips:
- Tangy: Serve your chips with a squeeze of lime juice and lime zest.
- Spicy: They’re delicious with a sprinkle of Tajin or chili powder. Or, go bold with some fajita seasoning.
- Other Mixes: Experiment with non-traditional seasonings like homemade popcorn seasoning (taco is my favorite here). You can even play around with chili seasoning.
How To Make Tortilla Chips (Baked or Fried)
Ingredients
- Corn tortillas, each tortilla makes 6 to 8 chips
- Soybean oil
- Salt
Instructions
Fried Tortilla Chips
- Prep: Stack tortillas to make cutting quicker, cutting into 6 or 8 wedges. Pour oil to fill a heavy-bottomed skillet (like a cast iron) ¼ to ½ inch deep, then heat over medium/high heat. Aim to keep the temperature around 360°F (182°C).
- Fry: Working in batches, gently drop tortilla triangles into the hot oil. Fry for 2 to 3 minutes, flipping as needed, until chips are golden and crispy. Use a metal slotted spoon to remove tortilla chips, placing them on a few layers of paper towels to soak up excess oil. Immediately sprinkle with salt and let cool slightly before eating.
Baked Tortilla Chips
- Prep: Preheat oven to 350°F (176°C). Lightly brush each tortilla with soybean oil. Stack tortillas and cut into 6 or 8 wedges.
- Bake: Arrange triangles in a single layer on a baking sheet. Bake for 6 minutes, flip each chip over, then continue baking for another 6 minutes, or until golden brown and crispy. Sprinkle warm tortilla chips with salt and enjoy!
Air Fried Tortilla Chips
- Prep: Preheat the air fryer to 350°F (176°C). Lightly brush each tortilla with soybean oil. Stack tortillas and cut into 6 or 8 wedges.
- Air Fry: Arrange triangles in a single layer in your air fryer basket or rack (you may need to work in batches). Air fry for 8 minutes, either shaking the basket or flipping the chips halfway through cooking, until golden brown and crispy. Sprinkle warm tortilla chips with salt and enjoy!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Craving More Chips?
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Hi Sarah! Great recipes!
You asked our thoughts on soybean oil….my personal opinion….absolutely no way will I use soybean or canola oil. They are both GMO products, which is totally not good, but being a breast cancer survivor, eliminating estrogen creating foods is very important; ie. soybean oil. I have farmed my whole life and I dare say if you saw the amount of herbicides that soybeans are sprayed with your opinion would change.
Just my personal thoughts….
Thanks SO much for your feedback, Lou, truly! To be honest, our goal here was simply to understand people’s perceptions of soybean oil, and I get the feeling that many people have similar thoughts as you.
I’m really surprised you’re using soybean oil. Pretty much all soy is GMO nowadays. And unfermented soy has been shown through lot of good research that I’ve read to be bad for the human body. Also, it can be disruptive to women’s hormones because of high estrogen levels. And as a woman with the BRACA-2 gene, I am staying away from soy as much as possible, because of the known issues between the two. Plus, when you heat oils, you destroy the good fats in them.
My recommendation is to do air frying vs. oil frying.
Thanks so much for your input, Lisa! We were curious what our readers perceptions of soybean oil were, so your input is truly so helpful. Thank you!
I try to stay as far away from soybean oil as I can! Not only is it almost certainly gmo, but heavily sprayed. No thank you!
Thanks so much for the input, Janelle! I’m curious – do you read the ingredients to see if it’s soybean oil? I didn’t realize it, but so many vegetable oils are actually soy (though you have to check the ingredient to actually realize it).
Fantastic. Best recipe I’ve found so far and I’ve been doing this for about a year. I dried the corn tortillas at 350 for about 10 mins, flipped and then another 5. I used canola oil. Definitely keep it slightly above 180C fried for 90-100 seconds was perfection. Thank you so much.
So happy to hear it, Patrick! Thanks for letting us know how it went! 😀
This was awesome. Had to do a test run before I made my chicken dip. So i only did 1 tortilla first in the oven. Came out great. Making more as I type. Thank you again.
So happy you loved it, Lizo! Enjoy! 😀