Fresh, hot, and straight from the fryer, homemade tortilla chips deliver the same crisp, vibrant flavor you’d expect from a restaurant — right at your kitchen table. All you need are leftover corn tortillas, a neutral high-heat oil, and a few minutes to prepare them.
Restaurant tortilla chips have a special appeal, especially paired with fresh pico de gallo or creamy guacamole. Store-bought chips can be convenient, but nothing beats the aroma and texture of chips fried and served while still warm. The good news: making them at home is simple and rewarding.
Why you’ll love these
- Restaurant-quality — Crisp, golden chips that taste better than most packaged options.
- Quick and easy — Cut, fry, and season in minutes.
- Waste-not — A great way to use leftover corn tortillas from tacos or other meals.
Ingredients
- Corn tortillas — White or yellow; slightly stale tortillas work especially well.
- Oil for frying — Use a neutral oil with a high smoke point such as canola, vegetable, or peanut oil.
- Sea salt — Sprinkle immediately after frying so it adheres while the chips are still hot.
How to make them
Cut the tortillas. Slice each tortilla into six equal wedges. First cut in half, then cut each half into thirds.
Heat the oil and fry. Pour about 1–2 inches of oil into a deep skillet with high sides and warm it to 350ºF. If you don’t have a thermometer, set the burner to medium and test one chip first. Fry the tortilla wedges about 30 seconds per side, or until they turn crisp and just lightly golden. Avoid overcrowding the pan so the oil temperature recovers between batches.
Drain and season. Transfer cooked chips to a baking sheet lined with paper towels to absorb excess oil. While still hot, sprinkle generously with sea salt so it sticks. Let cool briefly before serving.
Helpful hints
Maintain oil temperature. Oil cools each time you add chips. Keeping the oil near 350ºF ensures chips cook quickly without absorbing excess oil. Too low and chips will be greasy and soft; too high and they’ll burn before crisping.
Use a thermometer. A candy or deep-fry thermometer is the easiest way to monitor oil temperature and get consistent results.
Storage. Store fully cooled chips in an airtight container with a paper towel at the bottom to absorb any lingering oil or moisture. While chips are best the day they’re made, proper storage can extend freshness by a day.
Common questions
Chewy chips usually indicate the oil was too cool during frying. Use a thermometer and keep the oil close to 350ºF to ensure quick, crisp frying.
Choose a neutral-flavored oil with a high smoke point such as canola, vegetable, or peanut oil for the best frying results.
If you enjoy these chips, serve them with fresh salsa or guacamole for a simple, satisfying snack. Try to eat them the same day for the best crunch.
More recipes you’ll love!
If you like homemade tortilla chips, try them with a few of these complementary recipes.
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Avocado Salsa Verde
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Easy Pico de Gallo
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The Best Easy Guacamole
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Grilled Chicken Tacos
Made these chips? We’d love to see your photos — tag @loveandgoodstuff on social media and leave a rating if you enjoyed the recipe.
Homemade Tortilla Chips
2
10
Ingredients:
- 10 corn tortillas
- sea salt
- oil for frying
Instructions
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Cut each tortilla into 6 equal wedges.
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Heat a tall-sided frying pan over medium and add 1–2 inches of oil. Heat to about 350ºF; a candy thermometer helps ensure accuracy.
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Fry tortilla wedges in batches without crowding until lightly golden and crisp, about 30 seconds per side. Remove with tongs or a spider strainer.
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Drain on paper towels and season immediately with sea salt while chips are hot.
*Nutritional information is estimated and may not be exact.
Tried this recipe?
Share your results on social media and tag @loveandgoodstuff to show us your chips.