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Homemade Tortilla Chips

How to make homemade corn tortilla chips at home.  Once you've tried these fresh and crunchy, quick and easy tortilla chips, you'll never go back to prepackaged again.

Bowl of chips with salsa in background.

How do you judge a good Mexican restaurant?  The chips?  The refried beans?  The margaritas?  All of the above for me, but the chips and margaritas top the list.  Making good restaurant worthy corn tortilla chips at home is so easy and so worth it.

Close up of homemade tortilla chips.

How to make homemade tortilla chips

Cutting corn tortillas into triangles, process collage phto.

Frying tortilla chips in cast iron pan, process photo collage.

  1. Start with store-bought corn tortillas, best if you can get from a tortilleria or Mexican grocer. And stale works best. Cut each tortilla into 6 triangles.
  2. Pour about ½-inch of neutral cooking oil, like canola or vegetable, in a skillet and heat.  When hot, add tortilla triangles, several at a time.  They should sizzle when they hit the oil.  Work in batches.
  3. Cook chips for a couple minutes, flipping once until just golden.  Remove with slotted spoon or tongs to paper towel-lined sheet pan to drain.  Sprinkle with kosher salt while warm.
  4. Continue frying, draining and layering on paper towels, and salting chips until all are done.  Transfer to serving bowl and serve.

Draining and salting chips on paper towel lined baking sheet.

Tortilla chips draining on paper towels.

What to serve  with homemade chips

Homemade tortilla chips taste great and are sturdier than prepackaged store-bought chips.  That makes them ideal for dipping and scooping, without breaking, for guacamole, queso and salsa.  They also are the perfect base for nachos.  And if you make chilaquiles or migas, leftover homemade chips are perfect for that, too.

Chips in serving bowl.

Recipe Notes and Tips

  • Stale corn tortillas work best.  I used fresh tortillas from the local Mexican grocery and let them sit a few days.  Stale tortillas make a sturdier chip, but all fresh corn tortillas work, regardless.
  • Once they start to turn golden, keep a close eye on them, they will brown quickly.  I like varying degrees of browning, but know they go from golden to dark brown very quickly.
  • Salt the chips while still warm and draining on paper towels.  I like a little kosher salt but you can use sea salt, seasoned salt or other flavored salts.
  • Store any leftover chips in a ziploc storage bag, they will keep for several days.

Closeup of homemade tortilla chips

See how easy it is to make corn tortilla chips at home?  It's so easy to get spoiled to having them this way all the time, I rarely buy prepackaged chips anymore.  Well I do, but these are so much better.  Enjoy! Kelly??

Homemade tortilla chips in bowl.

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Homemade tortilla chips in bowl.

Homemade Tortilla Chips

How to make easy restaurant style tortilla chips at home. So good!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 52kcal


  • 12 fresh corn tortillas stale works best
  • cups neutral oil, like canola or vegetable enough to fill skillet depth of ¼" to ½"
  • Kosher salt


  • Cut 12 corn tortillas into 6 triangles, for 72 chips. Set aside.
  • Heat oil in large skillet, about ¼" to ½" deep. When hot, add tortilla triangles one at a time, careful to not crowd. Chips will sizzle when hitting the oil. Fry for 2 to 3 minutes, turning once, until golden.
  • Line a baking sheet with paper towels. Remove chips from oil to drain on paper towel lined sheet. Sprinkle with salt while warm. Continue frying tortilla chips, layering with paper towels to drain, and salting.
  • When all are finished frying, transfer to bowl and serve warm. Enjoy!

Recipe Notes

  • I like to use fresh corn tortillas from a local Mexican grocer and wait a couple days before I use them for chips. Stale works best.
  • Store leftover chips in plastic storage bag, they will keep for several days.


Calories: 52kcal Carbohydrates: 11g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 11mg Potassium: 45mg Fiber: 2g Sugar: 1g Vitamin A: 1IU Calcium: 19mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!


Recipe Rating


Wednesday 16th of October 2019

Xtra crunchy homemade chips... with pockets of air in every chip!


Wednesday 16th of October 2019

You're weird, but thanks!! ?