Easy and crisp, Homemade Tortilla Chips are simple to make with just a couple ingredients. A great addition to any party, you’ll never buy a bag of chips from the store again.
I may have told you before how I hated Mexican food….but you may also be new here so I’ll tell you again (or for the first time, if you’re new….and welcome! I’m glad you’re here!) I was a Mexican food shunner. Is that a word? It doesn’t matter….what matters is that I wouldn’t touch any Mexican food. Nothing….and I wasn’t much of a fan of tacos either. I KNOW! The horror! I think the problem began with a bad Taco Bell experience, I can’t exactly pin the timing down to one incident but now that I think about it….that was really all I had to base my Mexican food knowledge on. So, I guess you can understand why I wasn’t much of a fan.
Fast forward many, many years to when I was expecting my son and the craving for something super spicy haunted me daily. Like nachos loaded with jalapeños or super fiery salsa or enchiladas…even though I thought I didn’t like enchiladas. So, my husband did what any good husband would do and took me to the local Mexican restaurant (that is not fancy in any way…shape…or form) to satisfy one of my cravings. As soon as we were seated, we were greeted with a bowl of “fresh rom the fryer” tortilla chips. Homemade Tortilla Chips lightly sprinkled with salt. Crispy and light with an obvious corn flavor. THIS is what I was missing….THIS was real deal Mexican food.
So, basically…after that visit I could never have tortilla chips from a bag again. I had to figure out how to make homemade tortilla chips and THEN I had to figure out how NOT to eat all of them before they were all done. And guess what???? They’re really easy to make at home with just a handful of ingredients.
I, first, shared my love for Homemade Tortilla Chips a few years ago here with these amazing Cumin Spiced Chips but what everyone needs is a good basic Homemade Tortilla Chip to use as their base for nachos and to deliver fresh salsa and guacamole into their mouth. Right? So, here it is….just oil….corn chips….and a bit of salt. And you have one seriously addicting snack. And a craving for enchiladas….am I right?
How to Make Homemade Tortilla Chips
- 20 fresh corn tortillas, cut into quarters
- canola oil
- 1 cup kosher salt
- Heat about 1 1/2 inches of oil in a large dutch oven over medium heat until 350 degrees.
- Cooking in batches, add 3-4 tortillas and fry for 1-2 minutes.
- Using tongs, flip the tortillas and fry for an additional 1 minute or until they're golden brown and crisp.
- Transfer to a plate lined with several paper towels and sprinkle with the kosher salt. Repeat until all the tortillas are fried and seasoned.
- Store in an airtight container for up to 24 hours at room temperature.