Homemade Tortilla Chips
How to make easy restaurant style tortilla chips at home. So good!
Prep Time 5 minutes
Cook Time 30 minutes
Servings 72 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.