Homemade Tortilla Chips (Fried or Baked)
- PREP 5min
- COOK 5min
- TOTAL 10min
For the best homemade tortilla chips, fry them. The recipe includes details for fried and baked tortilla chips. The baked chips are excellent, but they will not be as light or crispy as the traditionally fried chips. The recipe calls for 10 corn tortillas, but you can increase or decrease this amount based on how many chips you would like to make.
For the best flavor, look for tortillas made using nixtamalized corn. Nixtamal is dried corn cooked and soaked in water with calcium hydroxide (slaked lime or cal). Not all store-bought tortillas use this method, which is why the flavor of corn tortillas can vary. Look for “nixtamal” or “nixtamalized” on the package. You can also look at the list of ingredients (it should be short and have the words “lime” or “cal.”)
You Will Need
10 corn tortillas or use more for more chips, stale or dried out tortillas are best
¾ to 1 cup neutral, high-heat cooking oil like avocado oil, safflower oil, peanut oil, or vegetable oil
Sea salt to taste
Directions
- Fried Tortilla Chips
1Prepare plate: Line a large plate (or small baking sheet) with paper towels or a clean dishcloth, and set aside. You will drain the fried chips here later on.
2Heat the oil: Add the oil to a wide, high-sided pot or cast-iron pan until it’s about ½ inch deep. Heat it over medium-high heat until it reaches 350°F (177°C).
3Cut the tortillas: Cut each tortilla into 6 triangles.
4Fry the chips: Add the tortilla triangles in a single layer to the hot oil. Use a slotted spoon or tongs to press them down gently. Cook for about 2 minutes, or until they are golden brown and crispy.
5Drain and season: Transfer the chips to your prepared plate to drain, and immediately sprinkle them lightly with salt. Repeat with the remaining tortillas.
- Baked Tortilla Chips
1Prepare the oven and baking sheets: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or use a silicone baking mat.
2Cut the tortillas: Spray or lightly brush the tortillas on both sides with oil. Cut each tortilla into six triangles.
3Bake the chips: Arrange the chips in one layer on the baking sheets. Bake until the chips are crisp and golden brown, 10 to 20 minutes. Check the chips often, and if some are browning quicker than others, rotate the baking sheets to encourage even baking. As they come out of the oven, lightly season each chip with salt and then serve.
Adam and Joanne's Tips
- Storing: Homemade tortilla chips are best eaten the same day, but if you need to store them longer, allow them to cool completely and then place them into a resealable plastic bag or airtight container. They should keep this way for an extra day or two.
- If you don’t have a thermometer: Test the oil by dropping in a small tortilla piece. It should sizzle gently. If it browns too quickly, the oil is too hot, so remove the pan from the heat to cool slightly before continuing.
- Convection oven: When using the convection setting, reduce the cooking temperature by 25°F and check the chips a few minutes before the recipe suggests. Some ovens already so this, so we recommend checking your oven manual.
- Air fryer tortilla chips: Air fry lightly oiled tortilla triangles at 350°F (177°C) in a single layer until golden brown and crispy, 5 to 7 minutes. Check on them as they cook so that they do not over-brown.
- The nutrition facts provided below are estimates. Values below are for fried chips.