Making your own homemade tortilla chips is a really fun, easy way to make yourself a snack. This recipe is very simple to make at home, and makes some fresh, tasty, crunchy chips to turn into nachos, or eat with dips on movie night.
Go all out and make your own dips too, like salsa or guacamole. Serve with chili or just eat as plain chips. Get more ideas for recipes you can pair with your homemade chips on this site, on Pinterest or learn how to save from YouTube and follow video recipes as you cook.
Fried chips are the tastiest version, but you can cut back on the oil used and bake or microwave the chips, for a slightly healthier option. Instead of the traditional salt, season with pepper, chili flakes or anything else that takes your fancy for a different twist on a classic. Salt the chips and squeeze over some lime for a fresh take.
Homemade Tortilla Chips Recipe
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Make your own fresh and crunchy tortilla chips in the oven, fryer or microwave.
- ¾ to 1 cup extra virgin olive oil, peanut oil, canola oil or vegetable oil. Adjust the amount of oil to the amount of chips you’re making.
- Corn tortillas. One standard tortilla wil make around 6 chips. For a snack to 2 to 3 people, use 12 tortillas.
- Kosher salt, or other coarse salt.
Preheat the oven to 200℉. Lay the tortilla out in a single layer on a baking sheet. Put in the oven for ten minutes. You don’t want the tortilla to be crisp, just dry. Cut each tortilla into six triangles.
Pour the oil into a dry, medium skillet, to a depth of around ⅛ to ¼ inch. Heat the oil on a medium high heat. Drop a small piece of tortilla in. When it sizzles, the oil is hot enough.
Place a handful of the triangles into the pan in a single layer. Use metal tongs or a slotted spoon to spread the triangles out. You want them to not overlap, so all sides are coated evenly with oil. Fry for around two minutes, until the chips begin to color. They should be firm, and no longer bendable.
Lift out the triangles and blot with a paper towel. Sprinkle with salt and serve.
Preheat the oven to 350℉. Spread the triangles in a single layer on a baking sheet. Bake for six minutes, then turn the triangles over. Sprinkle with salt, and bake for another six minutes. Cool, sprinkle with more salt and serve.
Line the microwave with a paper towel. Spread the triangles onto the paper towel. Microwave until the chips are crispy but not burnt. Watch them closely, as the time will vary by different microwaves. Start at about 30 seconds per tortilla and adjust from there. Sprinkle with salt and serve.