By KBC Associate 
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This recipe for Homemade Tortilla Chips is easy, delicious, budget-friendly and takes under 5 minutes. I love to fry up tortilla chips for my chilaquiles verdes, guacamole, pico de gallo or mango salsa.
Whenever I make my crispy ground beef tacos, I end up with a surplus of tortillas and don’t know what to do with them. I’ll usually throw them in the freezer for later. But recently I’ve been frying them up to make homemade tortilla chips. Let’s get into it!
Ingredients You’ll Need for Homemade Tortilla Chips
- Corn tortillas. I love using yellow corn tortillas. I find the color to be pretty.
- Neutral oil. I like using a canola or vegetable oil. A high-temperature oil is ideal.
- Flakey sea salt.
How to Make Homemade Tortilla Chips
- Cut the tortillas into fours or triangles.
2. Bring the oil to medium heat, around 300F. I like to dip a corner of the tortilla into the oil and if it sizzles and bubbles slightly, then it’s ready.
3. Drop the tortillas into the oil. I like to do this in batches, so as to not overcrowd the pan.
4. Fry for about 1-2 minutes, just until they’re lightly golden brown and crispy. Transfer to a bed of paper towels and sprinkle with flakey sea salt while they’re hot.
5. Repeat with the rest of the tortillas. That’s it! Super simple.
Recipe Tips
- Toss these chips in my homemade taco seasoning. If you want to give them some spice and flavor, toss them with some spices when they come out of the oil.
Recipe FAQs
Yep, to bake these chips preheat your oven to 400F. Place the triangle-shaped tortillas on a baking sheet. Spray with olive oil or cooking spray. Transfer to the oven to bake for about 8-10 minutes, flipping them about halfway.
Store these in an airtight container or bag and they’ll last for up to five days.
What to Serve with these Chips
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To Fry the Tortilla Chips:
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Prep by lining your baking sheet with a few sheets of paper towels.
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In a cast iron skillet OR a medium pot, add enough oil so you have about 3 inches of oil. I needed about 3 cups in my 8-inch cast iron skillet. Set it over medium heat and allow the oil to get hot. This took about 5 minutes
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You can take the temp of the oil, if you like. You want it to be about 300F. If you don’t have a thermometer, no worries. Drop the corner of the tortilla chip into the oil and if it bubbles, then it’s ready.
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Using the spider, drop the tortilla triangles into the oil. And fry for about 1-2 minutes, until lightly golden brown. Sprinkle with flakey sea salt right when they get out of the oil. Repeat with the rest of the tortillas.
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Store in an airtight container for up to five days.
To Bake the Tortilla Chips:
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Preheat your oven 400F. Place the tortilla triangles on the baking sheet, spacing them about 1/2 inch a part. This doesn’t have to be exact, you just don’t want them overlapping.
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Spray them liberally with olive oil spray.
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Transfer to the oven to bake for about 10 to 12 minutes, until lightly golden brown. Place them on a sheet of paper towels. Sprinkle with flakey sea salt.
- Toss these chips in my homemade taco seasoning. If you want to give them some spice and flavor, toss them with some spices when they come out of the oil.
Calories: 108kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 261mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Calcium: 52mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.