Homemade Tortilla Chips Recipe

Course: Appetizer, Snack

Cuisine: American, Mexican

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 161kcal

Author: Becky Hardin

Homemade Tortilla Chips are SO easy to make with just three ingredients! You read that right - you only need corn tortillas, canola oil, and salt to make your very own tortilla chips from scratch. They're so much better when they're fresh, and they're perfect for game day!

Print Recipe

Equipment

Cast Iron Skillet

Ingredients

14 corn tortillas
1¼ cups canola oil
Kosher salt to taste

Instructions

Slice each tortilla to make 6 wedges.
14 corn tortillas
Heat the canola oil in a large cast-iron skillet set over medium-high heat.
1¼ cups canola oil
Test the oil by dipping a tortilla wedge in the oil. If it sizzles, the tortillas are ready for frying.
Place about 10 tortilla wedges at a time into the hot oil.
Fry the tortillas, flipping once, until golden brown on both sides and crispy. This will go fast!
Transfer the chips to a plate or sheet pan lined with paper towel and immediately sprinkle with salt.
Kosher salt

Notes

Try to cut the tortillas into evenly-sized pieces so that they all cook at the same rate.
Fry the chips in batches of 10 or less. This helps them cook more evenly and prevents them from sticking together.
To keep the oil at a consistent temperature, use a thermometer. Cooking at too high of a temperature will burn the chips, and cooking at too low of a temperature will lead to greasy, chewy chips.
Season right after removing the chips from the oil. This will help the seasoning stick better.

Storage: Store homemade tortilla chips in an airtight container at room temperature for up to 2 days.

Nutrition