Easy Homemade Tortilla Chips Recipe
Crispy Homemade Tortilla Chips are so easy to make and better than anything you buy at the store.
Servings: 6
Cost: $2
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
Serving: 0g | Calories: 113kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 23mg | Potassium: 97mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 1IU | Calcium: 42mg | Iron: 1mg