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Crispy, golden, and perfectly salted homemade tortilla chips, fried to perfection. So much better than store-bought and ready in just 15 minutes. The ultimate snack for salsa, guacamole, or queso!
For 4 servings
Prepare the Tortillas
Heat the Frying Oil
Fry the Chips in Batches
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Crispy, golden, and perfectly salted homemade tortilla chips, fried to perfection. So much better than store-bought and ready in just 15 minutes. The ultimate snack for salsa, guacamole, or queso!
This tex_mex recipe takes 15 minutes to prepare and yields 4 servings. At 285.67 calories per serving with 4.45g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Season
Repeat and Serve
For a healthier version, preheat your oven to 375°F (190°C). Lightly brush both sides of the tortilla wedges with oil, arrange in a single layer on a baking sheet, and sprinkle with salt. Bake for 10-14 minutes, flipping halfway, until golden and crisp.
After frying and salting, toss the hot chips with 1/2 teaspoon of chili powder and the zest of one lime for a zesty, spicy kick.
For a sweet dessert version, omit the salt. Instead, toss the hot, freshly fried chips in a mixture of 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Serve with a chocolate or fruit dip.
Making chips at home allows you to choose high-quality oil, control the amount of sodium, and completely avoid the artificial preservatives and flavorings often found in packaged snacks.
Corn is a whole grain, which provides dietary fiber, B vitamins, and essential minerals. Using 100% corn tortillas ensures you get these natural benefits, which support digestive health and energy levels.
The process of making a snack from scratch can lead to more mindful eating. You are more aware of the serving size, which can help prevent overconsumption compared to eating from a large, store-bought bag.
A single serving of these homemade tortilla chips (about 1 cup, or 1/4 of the recipe) contains approximately 270-290 calories, primarily from the tortillas and the absorbed frying oil.
While 'healthy' is subjective, homemade chips are generally a better option than store-bought because you control the ingredients, such as the type of oil and amount of salt, and avoid preservatives. However, they are still a fried food and should be enjoyed in moderation. For a lower-fat option, try baking them.
Soggy chips are usually caused by two things: the oil temperature being too low, or overcrowding the pan. If the oil isn't hot enough (below 350°F/175°C), the tortillas absorb oil instead of quickly crisping. Overcrowding drops the oil temperature, leading to the same result.
Yes! Lightly spray the tortilla wedges with cooking oil and arrange them in a single layer in the air fryer basket. Cook at 350°F (175°C) for 5-8 minutes, shaking the basket halfway through, until they are golden and crispy. Season immediately after cooking.
The best oils have a high smoke point and a neutral flavor. Canola, vegetable, peanut, or sunflower oil are all excellent choices for frying tortilla chips.
Once the chips have cooled completely, store them in an airtight container or a zip-top bag at room temperature. They should stay fresh and crispy for up to 3-4 days.