How to make homemade corn tortilla chips at home. Once you’ve tried these fresh, crunchy, quick and easy chips, you’ll likely skip store-bought bags.
What makes a Mexican meal memorable? For many of us it’s the chips and margaritas. Homemade corn tortilla chips are incredibly simple to make and far superior to packaged chips. With a few pantry staples and a skillet, you can create restaurant-style chips at home that are crispy, sturdy and perfect for dipping.
How to make homemade tortilla chips
- Use store-bought corn tortillas, preferably from a tortilleria or Mexican market. Slightly stale tortillas fry up crispest. Cut each tortilla into six triangles.
- Pour neutral oil (canola or vegetable) into a skillet to a depth of about 1/4″ to 1/2″ and heat until shimmering. Add tortilla triangles in small batches; they should sizzle on contact. Don’t overcrowd the pan.
- Fry 2–3 minutes, flipping once, until the chips are golden. They can go from golden to dark quickly, so watch closely as they brown.
- Remove chips with a slotted spoon or tongs and drain on a paper towel–lined baking sheet. Sprinkle with kosher salt (or your preferred salt) while still warm. Repeat until all chips are fried, then transfer to a serving bowl and enjoy warm.
What to serve with homemade chips
These homemade tortilla chips are sturdier than many packaged varieties, making them ideal for scooping guacamole, queso or salsa. They also make a great base for loaded nachos and work well in recipes that call for sturdy chips, such as chilaquiles or migas. Their texture holds up under heavy toppings and dips.
Recipe Notes and Tips
- Stale tortillas yield a firmer, crispier chip. If you buy fresh tortillas, let them sit a day or two before frying.
- Watch chips closely as they brown—once they begin to turn golden they will darken rapidly.
- Salt while the chips are still warm and draining so the salt adheres. Kosher salt is recommended, but use sea salt or seasoned salt if you prefer.
- Store leftovers in a sealed bag or airtight container; they keep for several days if kept dry.
Once you taste freshly fried corn tortillas, store-bought chips start to feel like an afterthought. They’re quick to make and perfect for entertaining or a cozy snack night. Enjoy!
Homemade Tortilla Chips
Ingredients
- 12 fresh corn tortillas (stale works best)
- 1½ cups neutral oil (canola or vegetable) — enough to fill skillet ¼” to ½”
- Kosher salt, to taste
Instructions
- Cut 12 corn tortillas into 6 triangles each and set aside.
- Heat oil in a large skillet to a depth of ¼”–½”. When hot, add tortilla triangles in small batches so they sizzle when they hit the oil. Fry 2–3 minutes, turning once, until golden.
- Line a baking sheet with paper towels. Remove chips to drain on the towels and sprinkle with salt while still warm. Continue frying remaining tortillas, layering on paper towels to drain and salting as you go.
- When all chips are fried, transfer to a bowl and serve warm.
Notes
- Using tortillas that have dried a day or two improves crispness.
- Store leftover chips in a sealed plastic bag; they will stay crisp for several days if kept dry.
Nutrition (per serving)