Fresh, hot and straight from the fryer, homemade tortilla chips bring the bright, salty crunch of restaurant chips to your table. With just a handful of leftover corn tortillas, some neutral-flavoured oil and a few minutes, you can make chips that are crisp, golden and irresistible—perfect for scooping guacamole, pico de gallo or your favourite salsa.
Store-bought chips are convenient, but nothing beats the aroma and texture of chips served hot. These homemade tortilla chips are simple to prepare, require minimal equipment and let you control the seasoning and oil. If you have slightly stale tortillas, they actually work better—staler tortillas crisp up faster and absorb less oil.
You’re going to love this!
- Restaurant quality – these chips rival many restaurant versions and taste far fresher than store-bought bags.
- Quick and easy – a few simple steps: cut, fry and salt.
- Use up leftovers – a great way to transform extra corn tortillas into a delicious snack.
Ingredients
- Corn tortillas – white or yellow, ideally a day or two old.
- Oil for frying – choose a neutral oil with a high smoke point, such as canola, vegetable or peanut oil.
- Sea salt – sprinkle while the chips are still hot so the salt sticks.
How to make them
Cut the tortillas. Stack tortillas and cut each one into six equal wedges. Cut in half, then cut each half into thirds to make even triangles.
Fry the tortillas. Pour about an inch or two of oil into a large, high-sided skillet and heat to around 350ºF (medium on many stovetops). If you have a candy or deep-fry thermometer, use it to maintain the temperature. Fry the tortilla wedges in batches without crowding the pan, about 30 seconds per side, until they are crisp and lightly golden.
Drain and season. Transfer cooked chips to a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with sea salt while the chips are hot; this ensures the salt adheres. Allow to cool slightly—chips will crisp further as they rest.
Helpful hints
Keep an eye on the oil temperature. The oil cools each time you add chips. Aim to keep it close to 350ºF: too cool and the chips will get oily and chewy; too hot and they brown or burn too quickly.
Use a thermometer. A simple candy or frying thermometer makes it easier to manage oil temperature and get consistent results.
How to store. Chips are best the day they’re made. To store, line an airtight container with a paper towel, add the cooled chips in a single layer or loosely piled, and seal. The paper towel absorbs leftover oil and moisture, helping chips stay crisp for an extra day.
Common questions
If chips turn out chewy, the oil was likely too cool when frying. Cooler oil causes longer cooking time and more oil absorption; keep the oil at the recommended temperature for crisp results.
Pick a neutral oil with a high smoke point, such as canola, vegetable or peanut oil. These oils let the tortilla flavour shine without adding unwanted tastes.
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More recipes you’ll love!
If you enjoy homemade tortilla chips, try them with simple salsas and guacamole. Here are a few recipe ideas to pair with your chips:
-
Avocado Salsa Verde
-
Easy Pico de Gallo
-
The Best Easy Guacamole
-
Grilled Chicken Tacos
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Homemade Tortilla Chips
Ingredients:
- 10 corn tortillas
- Sea salt, to taste
- Oil for frying
Instructions
- Cut each tortilla into six equal wedges.
- Heat a tall-sided frying pan over medium and add enough oil for shallow frying. Heat oil to roughly 350ºF.
- Fry tortilla wedges in batches without crowding until they are lightly golden and crisp, turning once.
- Drain on paper towels and season immediately with sea salt while still hot.
* Nutritional information is calculated by online tools and may not be 100% accurate.
Mention @loveandgoodstuff or tag #loveandgoodstuff on social media to share your results.