Easy Tortilla Chips (Fried or Baked)

Easy Tortilla Chips (Fried or Baked)

1 60 chips or more
For the best homemade tortilla chips, fry them. The recipe includes details for fried and baked tortilla chips. The baked chips are excellent, but they will not be as light or crispy as the traditionally fried chips. The recipe calls for 10 corn tortillas, but you can increase or decrease this amount based on how many chips you would like to make. For the best flavor, look for tortillas made using nixtamalized corn. Nixtamal is dried corn cooked and soaked in water with calcium hydroxide (slaked lime or cal). Not all store-bought tortillas use this method, which is why the flavor of corn tortillas can vary. Look for “nixtamal” or “nixtamalized” on the package. You can also look at the list of ingredients (it should be short and have the words “lime” or “cal.”)

Ingredients

  • 10 corn tortillas or use more for more chips

    stale or dried out tortillas are best

  • 3/4 to 1 cup neutral

    high-heat cooking oil like avocado oil, safflower oil, peanut oil, or vegetable oil

  • Sea salt to taste

Directions

  1. 1

    Cut each tortilla into 6 triangles.

  2. 2

    Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or use a silicone baking mat.

Easy Tortilla Chips (Fried or Baked)

Easy Tortilla Chips (Fried or Baked)

10 min1 60 chips or more

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About this Recipe

Craving the ultimate crispy crunch for your salsa or guacamole? Learn how to make truly exceptional homemade tortilla chips that are far superior to anything from a bag, ready in just 10 minutes.

This recipe works wonders because it gives you a choice: for that authentic, light, and airy crispness, frying is the way to go, just like your favorite Mexican restaurant. But if you prefer a lighter touch, you'll find guidance for baked chips that are still excellent, just not quite as ethereal. The key to incredible flavor lies in choosing nixtamalized corn tortillas, which offer a depth of taste often missing in standard store-bought options.

What you can expect is a batch of perfectly salted, golden chips with an irresistible texture. If you choose to fry, prepare for a light, shatteringly crisp chip that melts in your mouth. Baked chips will offer a satisfying crunch and robust corn flavor. The preparation is remarkably quick, making these an ideal last-minute addition to any gathering or a quick snack for yourself. Using stale or dried out tortillas is a little secret that helps achieve the best texture, preventing sogginess and promoting ultimate crispiness.

Feel free to adjust the amount of chips you make; the recipe scales easily. You can use more or fewer than 10 corn tortillas depending on your needs. When it comes to oil, any neutral, high-heat cooking oil like avocado oil, safflower oil, peanut oil, or vegetable oil will work beautifully. For extra flavor beyond sea salt, you could experiment with a sprinkle of chili powder or lime zest after frying, though classic sea salt highlights the corn best.

These chips are perfect for pairing with fresh salsa, creamy guacamole, or a hearty seven-layer dip. They also make a fantastic base for quick nachos or a crunchy side for your favorite tacos and burritos, elevating any meal with their fresh, homemade taste.

Frequently Asked Questions