Homemade Tortilla Chips

5 from 9 votes

Make restaurant-quality homemade tortilla chips with just 3 ingredients and 30 minutes! They're our favorite, irresistibly delicious snack.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings:

Author: Lil' Luna

Tortilla chips fry better when the tortillas are a little dried out. You can lay them out on paper towels or wax paper for a few hours before cutting, or dry them in the oven: Lay tortillas out in a single layer on a baking sheet and bake at 200°F for 10 minutes.
Cut each tortilla into 6 triangle-shaped wedges.
Add enough oil to a large skillet to fill about ¼ inch high and heat over medium heat to about 350°F. You can test the heat of the oil by adding a small piece of tortilla to it; if the oil is hot enough, the tortilla should sizzle.
Working in batches, fry tortilla triangles in the hot oil until color changes just slightly and pieces are crispy, 3–4 minutes. Place on a paper towel-lined plate when done.
Sprinkle chips with salt while warm. Serve warm with salsa.

Recipe Tips.

For quick easy cutting, stack 3 tortillas and use a pizza cutter to cut triangles.
Keep a constant oil temperature. To test if the oil is ready, place a corner of a tortilla slice in the oil; it should bubble and sizzle right away. If it browns too rapidly, the oil is too hot.
Try out different seasonings like garlic or onion salt, ranch seasoning, cayenne pepper, or chili powder for a bit of heat.
Serve with Tamale Dip, BLT Dip, Guacamole, or Homemade Salsa

Store the cooled tortilla chips in an airtight container for 3 days. You can keep them longer but they will start to become stale.