Corn Chips
Crispy, golden triangles of fried corn tortilla perfection. These homemade corn chips have a deeply satisfying crunch and a toasty corn flavor that store-bought bags can only dream of. Ready in under 30 minutes, they're the perfect companion for salsa, guacamole, or your favorite dip.
For 4 servings
- prep · ~2 min
Cut the tortillas into triangles.
1.Stack the corn tortillas evenly.2.Using a sharp knife, cut the stack in half, then cut each half in half to create 4 triangles per tortilla. - fry · ~5 min
Heat the oil for frying.
1.Pour oil into the heavy-bottomed pan to a depth of about 1 inch.2.Heat over medium-high heat until the oil reaches 350°F (175°C), or a small piece of tortilla sizzles immediately when dropped in.TIPUse medium heat — high heat burns the chips before they crisp. - fry · ~7 min
Fry the chips in batches.
1.Carefully add a single layer of tortilla triangles to the hot oil without overcrowding.2.Fry for 30-45 seconds per side, flipping once with the slotted spoon when golden.3.Remove with the slotted spoon when golden and crisp.4.Transfer to the paper towel-lined baking sheet to drain. - garnish · ~1 min
Season immediately with salt while the chips are hot.
Sprinkle a pinch of salt evenly over the hot chips so it sticks well.
TIPSalting while hot is key — it helps the salt adhere to the chips. - rest · ~5 min
Cool completely before serving.
Let the chips cool on the baking sheet for 5 minutes. They will crisp up further as they cool.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a thermometer to keep oil at 350°F — chips absorb less oil and stay crisp.
- 2Fry in small, single-layer batches to prevent oil temperature from dropping too much.
- 3Cut the tortillas into even triangles so they fry at the same rate.
- 4Let the chips cool completely on a wire rack or paper towels — they crisp up as they cool.
- 5Store leftover chips in an airtight container at room temperature for up to 3 days; re-crisp in a 300°F oven if needed.
Adapt it for your goals.
Baked Version
For a lower-oil option, brush tortilla triangles lightly with oil and bake at 400°F for 8–12 minutes, flipping halfway. They'll be less crunchy but still satisfying, and you avoid deep-frying entirely.
Chili LimeChili-Lime
Sprinkle the hot chips with a mix of chili powder, cayenne, and a squeeze of fresh lime juice for a tangy, spicy kick — a classic Mexican street-cart twist.
Why this is on our healthy list.
Gluten-Free Snack
Made from 100% corn tortillas, these chips are naturally gluten-free, making them a safe and tasty snack for those with gluten sensitivities or celiac disease.
Lower Sodium Control
Homemade chips allow you to control the exact amount of salt, making it easy to reduce sodium compared to many store-bought varieties.
Frequently asked questions
The oil was likely not hot enough — below 350°F causes the tortillas to absorb oil instead of quickly vaporizing moisture. Use a thermometer and don't overcrowd the pan.
