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.
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.
How to make homemade tortilla chips
- 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.
- 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.
- 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.
- Continue frying, draining and layering on paper towels, and salting chips until all are done. Transfer to serving bowl and serve.
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.
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.
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
- 12 fresh corn tortillas stale works best
- 1½ 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!
- 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.