Tortilla Chips
Crispy, golden corn tortilla chips made from scratch. Perfectly salted, with a satisfying crunch, these chips come together in just minutes. They're so much fresher and more flavorful than store-bought, and pair perfectly with salsa, guacamole, or your favorite dip.
For 4 servings
- prep · ~3 min
Cut the tortillas into wedges.
1.Stack 4 corn tortillas on a cutting board.2.Cut the stack in half, then cut each half into 3 wedges to get 6 triangles per tortilla.3.Repeat with the remaining 4 tortillas. - prep · ~4 min
Heat the oil.
Pour oil into a deep frying pan to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a tortilla wedge — it should sizzle and bubble immediately.
TIPMaintain the oil temperature. Too low and the chips absorb oil and get greasy. Too high and they burn before crisping. - fry · ~10 min
Fry the tortilla wedges in batches.
1.Carefully add a single layer of tortilla wedges to the hot oil. Do not overcrowd the pan.2.Fry for 1-2 minutes, flipping once with a slotted spoon, until golden brown and crisp.3.Transfer chips to a paper towel-lined plate to drain. - garnish · ~1 min
Season the chips immediately.
While the chips are still hot, sprinkle evenly with a pinch of salt. The heat helps the salt stick to the chips.
TIPSeason while hot — salt clings better to warm, slightly oily chips. - serve
Serve or store the tortilla chips.
Serve immediately with salsa, guacamole, or your favorite dip. Let any leftovers cool completely before storing in an airtight container.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old corn tortillas for a sturdier, less greasy chip.
- 2Fry in small batches to prevent the oil temperature from dropping too much.
- 3Flip the chips halfway through for even golden browning on both sides.
- 4Drain on paper towels and blot gently to remove excess oil.
- 5Let chips cool completely before storing to maintain maximum crunch.
- 6For extra flavor, sprinkle with a pinch of chili powder or cumin along with salt.
- 7Re-crisp leftover chips in a 350°F oven for 3-4 minutes if they go stale.
Adapt it for your goals.
Baked
For a lower-fat version, brush tortilla wedges lightly with oil, spread in a single layer on a baking sheet, and bake at 375°F for 10-12 minutes, flipping halfway, until crisp and golden.
lime & chiliLime & chili
Add a bright, savory kick by tossing the hot chips with a mixture of lime zest, chili powder, and salt — a classic taqueria-style flavor.
air fryerAir-fryer
For a quick, oil-efficient method, spray tortilla wedges with cooking spray and air-fry at 350°F for 5-7 minutes, shaking the basket once, until crispy and lightly browned.
Why this is on our healthy list.
Made from Whole Corn
Corn tortillas provide complex carbohydrates and fiber, especially if made from masa harina with whole corn kernel content.
Gluten-Free Base
Corn tortillas are naturally gluten-free, making these chips a safe option for those with gluten sensitivity or celiac disease.
Control Over Oil and Salt
Homemade chips allow you to choose a high-quality oil and control the salt level, reducing sodium and unhealthy fats compared to many store-bought versions.
Frequently asked questions
Yes, but flour tortillas will produce a lighter, puffier chip with a different texture; they also tend to absorb more oil, so fry them in smaller batches and watch closely.
