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If you’ve ever wanted to make your own Homemade Tortilla Chips, our easy recipe will guide you on how to do just that. 2 ingredients, crunchy, and delicious, you just can’t beat homemade!

Homemade fried tortilla chips on a white serving dish with guacamole

There is something extra special about making everyday staple ingredients right at home. With our Homemade Fried Tortilla Chips, you get to experience freshly fried tortilla chips, there isn’t anything better than that!

I’m telling you, nothing beats homemade chips. The smell when frying is intoxicating.

And, the best part is, they are super easy to make. Tortillas…oil…salt… that’s it!

Throw in your favorite salsa or other dipping sauce, or even just on their own, I’m telling you, you can’t get enough.

I first tried making my own tortilla chips one night when I didn’t feel like running to the grocery store to get store-bought chips. And, I have to tell you, I’ve made them now myself, more times than I can count.

Of course, the convenience of buying them premade is tempting, but one bite and you’ll be hooked just like we are.

Just like the Mexican restaurants serve, you gotta try these Homemade Fried Tortilla Chips!

Some of our other favorite basic recipes on our site include: How to Make Crostini, Homemade Pesto, and How to Roast Garlic.

Homemade fried tortilla chips on a white serving platter with more chips in a basket

WHY THIS RECIPE WORKS:

  1. It makes a lot to feed a crowd.
  2. With only 2 ingredients, they come together in no time.
  3. Use this as a base recipe to add your favorite seasonings.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Yellow corn tortillas or white corn tortillas
  • Peanut oil for frying or canola oil or vegetable oil
  • Fine sea salt
Overhead image of ingredients needed to make homemade fried tortilla chips

HOW TO MAKE HOMEMADE TORTILLA CHIPS RECIPE:

  1. Heat oil in a deep fryer or in a heavy bottom skillet with deep sides with 3 inches of oil to 350°F.
  2. Stack 5 tortillas on top of each other and cut them into 6ths making tortilla triangles. Repeat with the remaining tortillas.
  3. Add about 10 chips at a time to the hot oil, keep them moving around to brown evenly on both sides, and they become crispy about 3-4 minutes. They will be lightly golden brown along the edges.
  4. Add the chips to a plate lined with paper towels to soak up any excess oil, then place them in a large bowl. 
  5. Sprinkle with a little bit of salt and toss the chips around, so they get coated in the salt.
  6. Place the chips onto a wire rack sitting on a sheet tray in a single layer and repeat with the remaining tortillas. Serve with your favorite dips or in recipes.
Overhead collage of images showing how to make homemade fried tortilla chips

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT OTHER SEASONINGS CAN I USE?

Instead of just salt, you can toss the crispy tortilla chips in other seasonings for extra flavor. Some of my favorites include:

  • Chili powder
  • Garlic powder
  • Cayenne pepper – add a little and go from there!
  • Cajun seasoning
  • Blackening seasoning
  • Cinnamon Sugar – oh yes.

Also, try them with a squeeze of lime juice, trust me on this!

I suggest using a fine salt like sea salt or table salt to season the tortillas. If you use a larger grain of salt like kosher, it may not stick as well to the tortillas.

WHAT ARE THE BEST TORTILLAS TO USE?

I prefer to use yellow corn tortillas, but white corn tortillas work the exact same way.

I think I just like the color of the yellow tortillas, so this is totally your preference.

Upclose image of homemade fried tortilla chips on a white serving platter with guacamole

DO I HAVE TO USE PEANUT OIL?

No, I almost always use peanut oil when deep frying because I personally feel like it doesn’t stink up the house as much, it seems to be a “cleaner” oil to fry with.

But, you can also use any oil when deep frying with a high smoke point, such as canola, vegetable oil, or avocado oil.

WHAT TO SERVE THESE WITH?

Literally so many things:

HOW TO USE LEFTOVER CHIPS?

Store tortilla chips in an airtight container or bag so you aren’t left with stale tortilla chips.

Leftovers are great eaten up to 2 days, again with your favorite dips or you can even put them in recipes that call for tortilla chips like Nachos or Migas.

This is the deep fryer I use and love:

Overhead image of homemade fried tortilla chips on a white serving platter

HOW TO STORE HOMEMADE TORTILLA CHIPS:

Store leftover fresh tortilla chips in a zip lock bag with as much air sucked out as possible. Stored like this, they will last for up to 2 days at room temperature.

I do not suggest freezing.

DANA’S TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options for seasonings, see my tips above on that.
  • I suggest using peanut oil if possible; it is a cleaner oil to fry with.
  • This does not freeze well, see my tips above on how to store.
  • Use yellow or white corn tortillas.
  • Use a fine salt so it sticks to the tortillas.
A hand holding a homemade fried tortilla dipping into guacamole

Love to cook Mexican food at home? You have to try adding our Homemade Fried Tortilla Chips to your nightly feast!

If you’ve tried these HOMEMADE FRIED TORTILLA CHIPS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 3 votes

Homemade Fried Tortilla Chips

Author Dana at ThisSillyGirlsKitchen.com
Prep: 5 minutes
Cook: 4 minutes
If you’ve ever wanted to make your own Homemade Tortilla Chips, our easy recipe will guide you on how to do just that. 2 ingredients, crunchy, and delicious, you just can’t beat homemade!
Servings 7.5 dozen chips

Equipment

Ingredients
  

Instructions

  • Heat oil in a deep fryer or in a heavy bottom skillet with deep sides with 3 inches of oil to 350°F.
  • Stack 5 tortillas on top of each other and cut them into 6ths making tortilla triangles. Repeat with the remaining tortillas.
  • Add about 10 chips at a time to the hot oil, keep them moving around to brown evenly on both sides, and they become crispy about 3-4 minutes. They will be lightly golden brown along the edges.
  • Add the chips to a plate lined with paper towels to soak up any excess oil, then place them in a large bowl. 
  • Sprinkle with a little bit of salt and toss the chips around, so they get coated in the salt.
  • Place the chips onto a wire rack sitting on a sheet tray in a single layer and repeat with the remaining tortillas. Serve with your favorite dips or in recipes.

Notes

Nutrition is not calculated with the oil used for frying.
  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options for seasonings, see my tips above on that.
  • I suggest using peanut oil if possible; it is a cleaner oil to fry with.
  • This does not freeze well, see my tips above on how to store.
  • Use yellow or white corn tortillas.
  • Use a fine salt so it sticks to the tortillas.

Nutrition

Calories: 113kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 256mg | Potassium: 97mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 1IU | Calcium: 42mg | Iron: 1mg
Nutrition Disclaimer

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5 from 3 votes (3 ratings without comment)

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