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–+ servings
A basket of seasoned homemade tortilla chips with a lime wedge on parchment paper, served next to a small bowl of guacamole.

Homemade Tortilla Chips (Shockingly Simple to Make!)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These homemade tortilla chips are crispy, golden, and way better than anything from the store! They come together in just 20 minutes using simple corn or flour tortillas, and you can season them however you like—classic salted or my favorite - a smoky chili kick. Perfect for snacking, dipping in guacamole, or serving alongside your favorite party spread, these crunchy chips will disappear fast!

Ingredients

  • 12 yellow corn tortillas, cut into 6 pieces each
  • 1 cup high-heat oil, such as canola or avocado
  • ½ teaspoon sea salt
  • ½ teaspoon chili powder, optional

Instructions 

  • Line a large baking sheet with paper towels. Stack the tortillas and cut them in half. Cut each half into 3 triangles.
    12 yellow corn tortillas
    Image for recipe instruction: Corn tortillas cut into triangles are spread out on a white cutting board with a handle, ready to be baked or fried into crispy homemade tortilla chips.
  • Heat the oil in a high-sided frying pan or pot. When it shimmers and reaches 325 degrees Fahrenheit, add a single layer of tortillas. Cook for 2 mintues, flipping halfway, until they are golden.
    1 cup high-heat oil
    Image for recipe instruction: Six homemade tortilla chips are frying in hot oil inside a silver saucepan with a black handle, placed on a white marble surface.
  • Remove the tortilla chips from the pan, place them on the baking sheet, and immediately sprinkle them with a little of the salt and chili powder. Repeat with the remaining tortillas.
    ½ teaspoon sea salt, ½ teaspoon chili powder
    Image for recipe instruction: A baking sheet lined with paper towels holds evenly spread, golden-brown homemade tortilla chips.
  • Serve with guacamole, salsa, or your favorite dip.
    Image for recipe instruction: A plate of seasoned homemade tortilla chips on parchment paper with a wedge of lime, next to a bowl of guacamole on a wooden board.

Notes

Chili powder: While not an authentic ingredient in homemade tortilla chips, I love the mild flavor and the look of the chips with it. 
Tortillas: Nixtamalized corn tortillas (which are made with dried corn that has been soaked and cooked in an alkaline solution) have the best flavor. For a more neutral flavor, you can use flour tortillas instead. 
Thermometer: If you don't have a high-heat thermometer, you can test the oil by dropping a small piece of tortilla into it. If it sizzles gently and turns golden in 2-3 minutes, the temperature is correct. If it browns faster than that, turn down the heat. 
Pan or pot: My favorite pan to use is my All-Clad High-Sided Skillet (which is different than the pot you see in the photos above). It has a wide surface area, which means I can fry all of the tortillas in only a few batches.
Can I bake these instead of frying them? You can! The result is (naturally) a little different, but baked chips are still very good. Toss them lightly with oil, then bake them at 375 degrees Fahrenheit in a single layer for 10-15 minutes. 
Nutritional information: When frying foods at the correct temperature, very little oil gets absorbed. I've calculated the nutritional information with 1 tablespoon of oil, which I've measured a few times, and that is all this recipe uses!
Serving: 1 = ¼ of the recipe, Calories: 202kcal, Carbohydrates: 35g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Sodium: 330mg, Potassium: 150mg, Fiber: 5g, Sugar: 1g, Vitamin A: 76IU, Vitamin C: 0.003mg, Calcium: 64mg, Iron: 1mg