4 Ways to Make The Best Homemade Tortilla Chips (2024)

• About 3/4 to 1 cup extra virgin olive oil, peanut oil, canola oil, or vegetable oil (more or less depending on how many chips you are making)

• Corn tortillas (each tortilla will make 6 chips)

• Kosher salt (or other coarse salt), to taste

Fried Tortilla Chips

1. Dry the tortillas:

   The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave.

   To dry them in the oven: lay them out in a single layer on a baking sheet and bake at 350°F for 5 minutes or 200°F for 10 minutes.

   Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying.

   You don't want them crisp at this point, just as dry as they would be if you left them out overnight.

   

2. Cut each tortilla into 6 triangle shaped wedges

   

3. Heat the oil in the pan:

   Pour oil into a medium skillet to a depth of 1/8 to 1/4 inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.)

   Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.

4. Fry the tortilla chips:

   Place a paper towel on a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer.

   Use metal tongs, a metal slotted spoon, or long wooden chopsticks to distribute the tortilla triangles. Be sure they aren't overlapping and that all sides get coated with oil.

   Fry for about 2 minutes until the chips just begin to lightly brown and get firm, and are no longer pliable.

   

5. Move the chips to a paper-towel-lined plate:

   Use the tongs, a slotted spoon, or wooden chopsticks, remove the chips from the oil to the paper-towel-lined plate.

   Sprinkle with salt.

   Place another paper towel over the top of the chips to be ready for the next batch.

   Simple Tip!

   As soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. You can compensate for this by increasing the heat to high. As soon as the chips begin to color, reduce the heat to low, so the oil doesn't overheat in between batches.

   Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt.

   When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best eaten when warm and freshly made.

   

Baked Tortilla Chips

1. Preheat the oven and cut the tortillas:

   Preheat the oven to 350°F.

   While the oven preheats, cut the tortillas into wedges

   

2. Place on a baking sheet:

   Spread the tortilla wedges out on a baking sheet in a single layer.

   

3. Bake:

   Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over.

   Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color. Remove from the oven and let cool. Sprinkle with more salt to serve.

   

Microwaved Tortilla Chips

1. Cut the tortillas into wedges:

   

2. Line your microwave:

   Use a paper towel to line the bottom of the microwave.

3. Microwave the chips:

   Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt.

   The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But start at half of that and add time as needed.

   Sprinkle with salt to serve. Great with guacamole and pico de gallo.

   Did you enjoy this recipe? Let us know with a rating and review!

   

   

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.