How to Make Homemade Tortilla Chips
Learn How to Make Homemade Tortilla Chips with this easy tortilla chips recipe so they turn out perfect every time! Homemade Tortilla Chips are made with corn tortillas, vegetable oil and salt. Make a batch of these tortilla chips for your next homemade Mexican meal or to serve for game day and watch them disappear.
These homemade corn tortilla chips are deliciously crispy and perfect to serve with salsa, guacamole, bean dip and more. They’re easy to make and they taste much fresher than a store-bought bag of tortilla chips.
Who doesn’t love to devour a basket of tortilla chips before a meal at your favorite Mexican restaurant? You can make those same great restaurant style tortilla chips at home with this simple recipe. It makes the best Mexican tortilla chips
Tortilla Chips Recipe
This homemade corn tortilla chips recipe calls for just 3 ingredients. Not only do homemade tortilla chips taste better than a store-bought bag of tortilla chips, but you get to control the amount of salt used making them healthier.
- Corn Tortillas (yellow or white corn)
- Vegetable Oil – corn, canola, peanut oils work as well.
- Salt – you can use sea salt or Himalayan salt as well.
How to Make Tortilla Chips
If you’ve ever wondered how are tortilla chips made, well…making homemade tortilla chips couldn’t be easier. A large batch will come together in about 20-30 minutes, depending on the size of pan you use.
- Line a large plate or cookie sheet with 2-3 layers of paper towels.
- Cut tortillas into wedges. Stack 5 tortillas and cut through the stack into 6 wedges.
- Heat oil in large pan. Oil should be about 1/2 inch thick in pan. You can add more if needed.
- Add cut tortilla wedges to the oil in a single layer (about 12-15 cut wedges depending on the size of your pan). Don’t over-crowd the pan.
- Fry in oil until the tortilla wedges start to curl and bubble a bit in the oil.
- Using a pair of tongs, individually turn each tortilla wedge to cook on the opposite side. You can use a spatula to turn the chips as well – just be careful of oil splatter.
- Continue to fry tortilla chips on opposite side for another 30-40 seconds or until chips look crispy.
- Either using tongs or a spatula, transfer chips from oil to paper towel lined plate/cookie sheet.
- Season immediately with salt.
- Repeat process until all tortilla wedges have been fried.
Note: If the chips start to cook too quickly or the edges start to brown, turn down the heat just a bit so the chips can cook evenly.
Baked Corn Tortilla Chips
If you’re not a fan of fried chips and would prefer baked tortilla chips, here’s an easy recipe for you! They come together in about 15 minutes start-to-finish, depending on your oven temperature.
- Preheat oven to 350 degrees.
- Cut tortillas into wedges. Stack 5 tortillas and cut through the stack into 6 wedges.
- Line a cookie sheet with foil or lightly brush the cookie sheet with oil.
- Lightly brush both sides of tortilla wedges and lay them on the prepare cookie sheet in a single layer.
- Bake for about 5-7 minutes depending on your oven heat.
- Rotate cookie sheets and using tongs turn any tortillas that are cooking too quickly. Cook another 5-7 minutes until chips turn lightly golden brown.
- Season with salt.
Serving Suggestions
These corn tortilla chips are perfect to add to these soups
And these salads
They’re also a natural to serve with these dips
More Resources
- How to Boil Corn
- How to Make Tortilla Strips
- How to Make Tortilla Chips
- How to Make Pita Chips
- How to Make Garlic Bread
- How to Make Croutons
How to Make Homemade Tortilla Chips
Learn How to Make Homemade Tortilla Chips with this easy tortilla chips recipe so they turn out perfect every time! Homemade Tortilla Chips are made with corn tortillas, vegetable oil and salt. Make a batch of these tortilla chips for your next homemade Mexican meal or to serve for game day and watch them disappear.
Ingredients
- 20 6-inch corn tortillas (yellow or white corn)
- 1 cup vegetable oil (canola, peanut or corn oil may be substituted)
- Salt
Instructions
- Line a large plate or cookie sheet with 2-3 layers of paper towels.
- Cut tortillas into wedges. Stack 5 tortillas and cut through the stack into 6 wedges.
- Heat oil in large pan. Oil should be about 1/2 inch thick in pan. You can add more if needed.
- Add cut tortilla wedges to the oil in a single layer (about 12-15 cut wedges depending on the size of your pan). Don't over-crowd the pan.
- Fry in oil until the tortilla wedges start to curl and bubble a bit in the oil.
- Using a pair of tongs, individually turn each tortilla wedge to cook on the opposite side. You can use a spatula to turn the chips as well - just be careful of oil splatter.
- Continue to fry tortilla chips on opposite side for another 30-40 seconds or until chips look crispy.
- Either using tongs or a spatula, transfer chips from oil to paper towel lined plate/cookie sheet.
- Season immediately with salt.
- Repeat process until all tortilla wedges have been fried.
- How to Bake Tortilla Chips
- Preheat oven to 350 degrees.
- Cut tortillas into wedges. Stack 5 tortillas and cut through the stack into 6 wedges.
- Line a cookie sheet with foil or lightly brush the cookie sheet with oil.
- Lightly brush both sides of tortilla wedges and lay them on the prepare cookie sheet in a single layer.
- Bake for about 5-7 minutes depending on your oven heat.
- Rotate cookie sheets and using tongs turn any tortillas that are cooking too quickly. Cook another 5-7 minutes until chips turn lightly golden brown.
- Season with salt.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 372Total Fat: 29gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 0mgSodium: 100mgCarbohydrates: 27gFiber: 4gSugar: 1gProtein: 3g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.
