Homemade Tortilla Chips
Making your own tortilla chips from scratch is almost embarrassingly easy. With just a handful of ingredients and about 20 minutes, you can create chips that are fresher, crispier, and far more flavorful than anything from a store-bought bag.
Equipment
- Large heavy-bottomed pot or deep skillet - A cast iron skillet or Dutch oven works especially well for even heat distribution
- Instant-read thermometer - Critical for monitoring oil temperature
- Wire cooling rack set over a sheet pan - For draining fried chips without steaming them
- Spider strainer or slotted spoon - For safely removing chips from hot oil
- Sharp chef's knife
- Cutting board
- Large baking sheet - For oven-baked version
- Pastry brush - For brushing oil in the baked version
- Large mixing bowl - For tossing chips with seasoning
- Parchment paper - For lining baking sheets (optional)
Ingredients
- 12 corn tortillas - 6-inch (15 cm), cut into 6 wedges each
- 3 cups neutral oil - 720ml, vegetable oil, canola oil, or avocado oil work best, for frying
- 1 teaspoon fine sea salt - 5g, or to taste
- 0.5 teaspoon chili powder - 1.5g, optional
- 0.25 teaspoon garlic powder - 0.5g, optional
- 0.25 teaspoon smoked paprika - 0.5g, optional
- 1 lime - zest of 1 lime, optional
For Oven-Baked Version
- 2 tablespoons neutral oil - 30ml, for brushing
- 0.5 teaspoon fine sea salt - 2.5g, or to taste
Instructions
- Stack the corn tortillas and cut them into 6 even wedges each using a sharp chef's knife. Lay the wedges out in a single layer on a clean kitchen towel or paper towels for 10 to 15 minutes to dry out surface moisture.
- Pour 2 to 3 cups (480 to 720 ml) of neutral oil into a heavy-bottomed pot or cast iron skillet, ensuring the oil is at least 1.5 inches (about 4 cm) deep. Heat the oil to 350°F to 360°F (175°C to 182°C), using an instant-read thermometer to monitor the temperature.
- Carefully lower 8 to 10 tortilla wedges into the hot oil using a spider strainer or slotted spoon, ensuring not to overcrowd the pot. Fry for 1.5 to 2 minutes, turning once or twice, until the chips turn a light golden color and bubbling subsides.
- Remove the chips promptly and transfer them immediately to a wire rack set over a sheet pan. Allow the oil temperature to return to 350°F (175°C) before adding the next batch, which usually takes 30 to 60 seconds.
- While the chips are still hot and glistening, sprinkle them immediately with fine sea salt. If using optional seasonings like chili powder, smoked paprika, garlic powder, or lime zest, toss the hot chips gently in a large mixing bowl with your chosen seasonings right away.
- Preheat your oven to 400°F (200°C) and line one or two large baking sheets with parchment paper. Arrange the tortilla wedges in a single layer on the prepared baking sheets, making sure no wedges are overlapping.
- Using a pastry brush, lightly coat the top surface of each wedge with 2 tablespoons (30 ml) of neutral oil. Sprinkle evenly with 1/2 teaspoon (2.5 g) of sea salt and any optional seasonings.
- Bake for 10 to 14 minutes, flipping the chips over at the halfway mark (around the 6 to 7 minute point). Remove from the oven when the chips are golden and feel firm to the touch, as they will continue to crisp up slightly as they cool.
Notes
- Dry your tortillas before frying. Even a 10-minute air-dry on a towel significantly reduces moisture and improves crispiness. Excess moisture is the enemy of a good chip.
- Maintain oil temperature between batches. Let the oil come back up to 350°F (175°C) before adding each new batch. An instant-read thermometer makes this easy.
- Don't overcrowd the pan. Fry in small batches of 8 to 10 chips. More chips = lower oil temperature = greasy results.
- Season while hot. Salt and spices stick best immediately after the chips come out of the oil. Waiting even two minutes means the seasoning won't adhere well.
- Use corn tortillas, not flour. Flour tortillas don't crisp the same way and tend to puff and soften. Corn tortillas are the classic choice for a reason.
- Let them cool on a rack, not a plate. A wire rack lets air circulate underneath, keeping the bottom crispy. A plate traps steam and softens the chips.
- Store in an airtight container (not a sealed bag) at room temperature to maintain crispiness. They will stay crispy for up to 5 to 7 days at room temperature.
- Avoid refrigerating chips as the refrigerator introduces moisture and will make them go soft quickly. Room temperature is always better for chip storage.
- If chips lose their crunch, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes to crisp them right back up.
- Fried tortilla chips can be frozen in an airtight freezer bag for up to one month. Reheat straight from frozen at 350°F (175°C) for about 8 to 10 minutes.