Why buy from the store when you can make these incredibly easy Homemade Tortilla Chips at home? With only 3 ingredients and 10 minutes a batch, these are an easy salty snack.
Chips are pretty much my existence. They are so loved around our house that we always have a bag or multiple around for something to snack on.
But one thing we love to do is make our own Homemade Tortilla Chips. One – they are super easy, two – they have minimal ingredients and three – they make a bunch!
We love yellow corn tortillas for this recipe, they remind me of going to our favorite Mexican restaurant when they serve us their complimentary chips and salsa as an appetizer.
They are the perfect snack recipe for lunch, dinner or just to have around on hand to munch on when the craving calls – who doesn’t love grabbing a handful of chips?
Serve these with any of your favorite dips, take them to parties, picnics and more. There is no occasion that these Homemade Tortilla Chips aren’t perfect for.
If you’ve been looking for that easy recipe where you can skip the store bought, then these chips are exactly what you’ve been looking for.
Some of our other favorite appetizer/snack recipes that we have on our site include: Pretzel Bites, Air Fryer Ranch Chex Mix and Cream Cheese Wontons.
WHY THIS RECIPE WORKS:
- These take only 3 ingredients.
- They make a huge batch.
- Minimal time and effort are used to make them.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM):
Yellow or white corn tortillas
Peanut oil, for frying
Fine sea salt
HOW TO MAKE HOMEMADE TORTILLA CHIPS, STEP BY STEP:
- In a deep fryer or in a deep sided heavy bottom skillet add at least 3 inches of oil and heat to 350 degrees F.
- Take 5 of your tortillas and stack them on top of each other and cut them into 6ths. Repeat with the remaining tortillas.
- Add about 10 chips at a time to the hot oil, making sure to keep them moving around using a heat proof spatula or steel skimmer making sure they brown evenly on both sides, and become crispy, this will take about 3-4 minutes.
- Remove the chips from the hot oil and place them onto a paper-towel-lined plate to soak up any excess oil.
- Then place them in a large bowl. Sprinkle the salt and toss the chips around so they all get coated in the salt.
- Place the chips onto a wire rack over a sheet pan and repeat with the remaining tortillas.
- Enjoy and serve with any of your favorite dips.
CAN I USE ANOTHER TORTILLA TYPE?
If you are not a fan of yellow corn tortillas you can use white corn tortillas for this recipe as well. I do not suggest using flour tortillas for this.
HOW MANY DOES THIS MAKE?
This makes about 7 1/2 dozen chips, so you will have roughly 90 chips in the end, enough to go around! You can cut this recipe in half to make less if you would like.
WHAT CAN I SERVE THESE HOMEMADE TORTILLA CHIPS WITH?
These go great with any of your favorite dips or on their own, some of our favorite dips that we love to serve these with include:
- Mango Salsa
- Avocado Ranch
- Hot Spinach Artichoke Dip
- 7 Layer Dip
- Baked Queso Dip
- Easy Guacamole
- Taco Dip
- Garden Salsa
HOW DO I KNOW WHEN THE CHIPS ARE DONE?
These need to fry for roughly 3-4 minutes while stirring and flipping around so they are done all over.
When you start to notice browning around the edges of the chips is when you are going to want to pull them from the oil. We consider this the perfect crispness before they get too brown, they can burn quickly so make sure to keep an eye out.
HOW TO STORE:
Homemade Tortilla Chips can be stored in an airtight container or ziptop bag where they will keep for up to 5 days.
You can also freeze these! Yes, you heard that right. Place your chips in a freezer bag and squeeze out as much air as possible and they will keep in the freezer for up to 3 months.
To defrost, remove to the countertop until thawed.
TIPS AND TRICKS:
- Our preference is yellow corn tortillas for this recipe, but you can make them with white corn as well.
- These can be frozen, see above on how to do that.
- Using a fine sea salt on these is the best as any other sized salt would be too large.
- If you want to use other seasonings to change up the flavor you can.
- Make sure that you fry these in batches.
- These go great with various dips, see above for some ideas.
- This makes a large batch of about 7.5 dozen or 90 chips. You can cut this in half if you’d like.
- These can be made in a deep fryer or a heavy bottomed pan filled at least 3-inches high with oil.
- We like to use peanut oil but you can also use, canola oil, corn oil, vegetable oil or avocado oil.
Looking for that crispy, tasty and delicious crunchy snack? Look no further, you need to make a batch of my Homemade Tortilla Chips ASAP!
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Homemade Tortilla Chips
Ingredients
- 15 yellow or white corn tortillas
- Peanut oil for frying
- ¾ teaspoon fine sea salt
Instructions
- n a deep fryer or in a deep sided heavy bottom skillet add at least 3 inches of oil and heat to 350 degrees F.
- Take 5 of your tortillas and stack them on top of each other and cut them into 6ths. Repeat with the remaining tortillas.
- Add about 10 chips at a time to the hot oil, making sure to keep them moving around using a heat proof spatula or steel skimmer making sure they brown evenly on both sides, and become crispy, this will take about 3-4 minutes.
- Remove the chips from the hot oil and place them onto a paper-towel-lined plate to soak up any excess oil.
- Then place them in a large bowl. Sprinkle the salt and toss the chips around so they all get coated in the salt.
- Place the chips onto a wire rack over a sheet pan and repeat with the remaining tortillas.
- Enjoy and serve with any of your favorite dips.
Notes
- Our preference is yellow corn tortillas for this recipe, but you can make them with white corn as well.
- These can be frozen, see above on how to do that.
- Using a fine sea salt on these is the best as any other sized salt would be too large.
- If you want to use other seasonings to change up the flavor you can.
- Make sure that you fry these in batches.
- These go great with various dips, see above for some ideas.
- This makes a large batch of about 7.5 dozen or 90 chips. You can cut this in half if you'd like.
- These can be made in a deep fryer or a heavy bottomed pan filled at least 3-inches high with oil.
- We like to use peanut oil but you can also use, canola oil, corn oil, vegetable oil or avocado oil.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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