This post may contain affiliate links. Please read our disclosure policy.
Simple to make homemade tortilla chips in about 15 minutes with cut corn tortillas then fry at 350°F for 2-3 minutes until blistered and crisp. Prefer to bake or air fry? See my quick Methods Cheatsheet below. Pro tip: pre-dry tortillas briefly in the oven so they crisp faster and stay crunchy.
Kellie’s Methods Cheatsheet
- Fried (restaurant-style): Heat a neutral oil to 350°F. Fry chips in batches 2-3 min, stirring, until golden and blistered. Drain on lightly salted paper towels; season immediately while hot.
- Baked (lighter): Brush triangles with oil. Bake at 400°F for 8-12 min, flipping once, until crisp and lightly browned. Use a light-colored sheet for gentler browning.
- Air Fryer (quick): Toss triangles with 1-2 tsp oil. Air fry at 350°F for 6-8 min, shaking halfway, until crisp.
Pro Tip: For ultra-crisp chips, pre-dry tortillas on a rack in a 250°F oven for 5-7 minutes (or use day-old tortillas). This dries off surface moisture so chips blister instead of steam.
Tortilla chips are a crispy, crunchy snack chip made from corn tortillas that’s fried until golden brown. Sprinkled with salt, they’re impossibly addicting. I love nachos loaded with jalapeños or super fiery salsa or alongside enchiladas.
If you’ve never made them at home before, you’re in for a real treat because there’s nothing quite like a homemade tortilla chip straight from the fryer. And they’re incredibly easy to make in just a matter of minutes.
Ingredients You Will Need
- Tortillas – Fresh Corn Tortillas are best for this recipe. They fry up crispy and light in seconds. Flour tortillas will also work for this recipe but I find the white corn tortillas fry up crispier. If you have a favorite tortilla brand, you can use those. Extra thin corn tortillas work best for this tortilla chip recipe because they fry up extra crispy. If you can’t find extra thin tortillas, regular tortillas will work but you may need to fry for an extra minute.
- Oil – A good oil for frying with a high smoke point like canola oil, vegetable oil or peanut oil works well for this recipe. Avoid using olive oil because it does not have a high enough smoke point and can end up tasting rancid or bitter.
- Salt – I like to use a fine salt, like popcorn salt, to season my chips. You can use sea salt, kosher salt or regular table salt and totally adjust the seasoning to fit your own taste.
For the full ingredient list and instructions, see the recipe card below.
How to Make Tortilla Chips
It’s easy to make homemade tortilla chips with just a couple simple ingredients and about 10 minutes. Freshly made tortilla chips are something special, really, and you may never go back to store bought chips again.
- Heat the oil to 350˚F. You can check the oil temperature with an instant read thermometer or infrared thermometer OR place a piece of tortilla in the hot oil to test. If the tortilla sizzles immediately, your oil is hot enough.
- Cut tortillas into wedges using a pizza cutter or sharp knife. You can do this however you like, I cut mine into 8 wedges.
- Line a plate or large baking sheets with paper towels to soak up some of the oil when they’re done cooking. Sprinkle a bit of salt on the paper towels to season the bottom of the chips when you transfer to the plates to drain.
- Test the oil by dropping a small piece of tortilla in the oil. If it begins frying and bubbling immediately, the oil is ready.
- Working in small batches, drop a few tortilla wedges into the hot oil being sure they’re not overlapping. Cook for about 2 minutes until they’re crispy and golden brown.
- Transfer the chips to the paper towel-lined plate with a slotted spoon or wire spider and sprinkle immediately with salt.
- Repeat with the remaining tortillas until all the chips have been cooked.
Easy Seasoning Ideas
Classic & Savory
- Fine kosher salt (baseline)
- Chili-lime (salt + chili powder + lime zest)
- Tajín or chili-lime seasoning
- Smoky paprika + garlic powder
Herby & Tangy
- Ranch powder
- Lime zest + cilantro (add zest after frying; toss gently)
Sweet (dessert chips)
- Cinnamon-sugar (dust while warm)
How To Store Leftovers
Homemade Chips will keep in an airtight container for up to 3 days stored at room temperature. I usually transfer to a zip top bag and, believe me, they won’t last long in my house.
BUT if you do find your chips are still around on day 4, they can tend to get a little soft.
To reheat tortilla chips, simply preheat your oven to 400˚F and bake the tortilla chips on a baking sheet in a single layer for about 2-3 minutes or until you have crunchy chips again. Serve immediately.
Kellie’s Tips for Perfect Chips
- Bake Your Chips First – We’re not baking the tortilla chips, but for extra crispy tortilla chips, make sure your tortillas are a little dried out by baking them for 5 minutes in a 350˚F oven. This will help remove some moisture making them fry up even crispier. If you have stale tortillas, you don’t need to bake them because they have less moisture.
- Seasoning All Around – Before transferring your tortilla chips to the paper towel after frying, season the paper towel with salt, too! This will ensure that all sides of your tortilla chips have been seasoned and not just the top. Want to make them extra? Use Cajun Seasoning or Lime Salt instead of regular salt.
What to Serve with Tortilla Chips
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 the best Tortilla Chips to use as their base for nachos and to deliver pineapple salsa, Homemade Pico de Gallo and guacamole into their mouth. Right?
Or this easy Cowboy Caviar is fantastic with these chips…..like totally, you can’t stop eating, amazing.
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? Use them to make this amazing Chilaquiles or serve alongside some Huevos Rancheros!
DON’T MISS A RECIPE! Go follow us over on Instagram and Facebook for even MORE EASY FAMILY RECIPES!
Easy Homemade Tortilla Chips Recipe
Equipment
- Heavy pot or high-sided skillet
- sheet pan
- Air fryer (optional)
- wire spider or slotted spoon
- Instant Read Thermometer
Ingredients
- 12 corn tortillas, prefer nixtamalized/stone-ground, day-old if possible
- 4 cups Neutral oil, for frying or brushing: avocado, peanut, canola
- Kosher salt, to taste
- Optional: 1 tsp lime zest, for chili-lime variation
Instructions
- Stack tortillas; cut into 6 wedges each. Optional: pre-dry on a rack in a 250°F oven 5–7 min for extra-crisp chips.
Fried (Restaurant-Style)
- Add 1–1½ inches oil to pot; heat to 350°F.
- Fry a handful of triangles 2–3 minutes, stirring, until golden with tiny blisters.
- Transfer to a rack or paper towels lightly sprinkled with salt; immediately season.
Baked (Lighter Option)
- Heat oven to 375–400°F. Brush triangles lightly with oil; arrange in a single layer on a light-colored sheet.
- Bake 8–12 minutes, flipping halfway, until crisp and lightly browned. Season while warm.
Air Fryer (Quick Option)
- Toss triangles with 1–2 tsp oil. Air fry at 350°F for 6–8 minutes, shaking halfway, until crisp. Season immediately.
Video
Notes
- Re-crisp: If chips soften, bake at 400°F for 2–3 minutes.
- Storage: Cool completely; store airtight at room temp up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oil isn’t hot enough or the pan is crowded. Aim for 350°F, fry in small batches, and cool on a rack.
Oil is too hot. Drop to 340-350°F and keep chips moving.
Neutral, high-heat oils like avocado, peanut, canola, or refined sunflower and safflower.
Salt immediately while chips are still glistening. Lightly salting the paper towel also helps distribute seasoning.
Corn tortillas labeled “nixtamalized” or “stone-ground” = bigger corn flavor and better texture.
Hold in a 200-225°F oven on a rack for up to 30-40 minutes; keep uncovered.
TThat’s a whole lotta salt!
Yes it is! Most of it will fall off the chip before you eat it.
One CUP kosher salt???
No…..it’s for sprinkling so you definitely will not use the whole amount.
where do I find the recipe for avocado and mango salsa, for the tortilla crusted tilapia?
Hi Lorraine! The recipe is included with the tilapia recipe…it’s at the bottom of the ingredient list and then the instructions. https://thesuburbansoapbox.com/tortilla-crusted-tilapia-avocado-mango-salsa/
Your photos are fantastic! I love that you’ve shown how simple it is to make tortilla chips, most people just waste money buying them. Great post.
Thanks, Britt!