Homemade Tortilla Chips

These easy Homemade Tortilla Chips are crispy, salty, and fried fresh in under 10 minutes with just corn tortillas, oil, and salt.

Course Snack

Cuisine Mexican

Keyword Homemade Tortilla Chips

Prep Time 5

Cook Time 4

Total Time 9

Servings dozen chips

Calories 113kcal

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.

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.