Name: Homemade Tortilla Chips Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 (16 oz.) package extra thin corn tortillas (24 count, Mission brand recommended); 1 ½ quarts vegetable oil; Salt, to taste

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Introduction

Homemade tortilla chips are a simple and delicious snack that’s crispier and fresher than store-bought versions. With just a few ingredients and a little time, you can fry up perfect chips to enjoy with salsa, guacamole, or your favorite dips.

A white plate is filled with one layer of bright yellow, crispy corn tortilla chips that have a slightly rough and bubbled texture. On the top left of the plate, two small white bowls are placed next to each other; one bowl holds smooth, white sour cream, and the other contains chunky red salsa with visible pieces of tomato and pepper. Green leafy cilantro is partially visible behind the bowls. The plate sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16 oz.) package extra thin corn tortillas (about 24 count)
1 ½ quarts vegetable oil
Salt to taste

Instructions

Step 1: Cut the tortillas into 4 or 6 even slices, like slicing a pizza. For variety, you can mix both sizes.
Step 2: Heat the vegetable oil to 350°F in a large pot or Dutch oven over medium-high heat.
Step 3: Fry the tortilla slices in batches for up to 2 minutes, turning them halfway through until they are golden and crispy.
Step 4: Remove the chips with a large slotted spoon or spider strainer and place them on a wire rack or paper towel-lined plate. Sprinkle lightly with salt while still hot.
Step 5: Adjust the heat as needed during frying to keep the oil temperature steady; reduce heat slightly after a few batches if chips fry too quickly or too slowly.
Step 6: Serve immediately with sour cream, salsa, guacamole, or use them for loaded nachos.

Tips & Variations

Use extra thin tortillas for the crispiest chips.
Try seasoning the chips with chili powder or garlic salt for a flavor twist.
Drain chips on a wire rack instead of paper towels to keep them crispier.
For a healthier option, bake slices at 375°F for 10-15 minutes, flipping halfway.

Storage

Store leftover chips in an airtight container at room temperature for up to 3 days. To re-crisp, place them on a baking sheet in a 350°F oven for 5 minutes. Avoid refrigerating as moisture can soften the chips.

How to Serve

A white octagonal plate filled with a large pile of golden yellow, crispy tortilla chips, each chip showing a slightly bubbled texture and a matte finish. On the top left side of the plate, there are two small white bowls: one with chunky red salsa containing visible pieces of tomato and other vegetables, and the other filled with smooth, thick white sour cream. Above the bowls, there is a small bunch of fresh, bright green cilantro leaves. To the top left corner outside the plate, there are four lime wedges placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What oil is best for frying tortilla chips?

Vegetable oil is ideal due to its high smoke point and neutral flavor, but canola or peanut oil also work well.

Can I make tortilla chips without frying?

Yes, baking tortilla slices in the oven is a great alternative for a lighter chip; bake at 375°F for 10-15 minutes until crispy.