Homemade Tortilla Chips
These crispy Homemade Corn Tortilla Chips is a super simple recipe using just corn tortillas and flaky salt. These chips can be fried or baked to golden perfection within 15 minutes, so they are crunchy and sturdy for your favorite dips or salsa for snack time or a party appetizer.
Servings: 72 tortilla chips
Calories: 16kcal
Ingredients
- 12 corn tortillas
- 1 cup neutral oil
- flaky salt to sprinkle
Instructions
- Stack 4 corn tortillas on a cutting board. Slice the tortillas into 6 triangles each, to create a total of 24 chips.
- Pour oil into a heavy bottom pot to cover 1-2 inches of the bottom. Heat the oil to 325℉, up to 350℉. While you're waiting, line a sheet tray with a cooling rack with paper towels or parchment paper underneath to catch the oil.
- Carefully drop 6-8 triangles into the hot oil. Gently push them under the oil with a slotted spoon. After 30 seconds, flip the triangles and continue to fry for another minute while continuing to gently push the triangles under the oil. The chips will have been fried for a total of 1-2 minutes.
- Remove the crispy tortilla chips out of the oil using the slotted spoon and set them in a single layer on the cooling rack to drain the excess oil. Generously sprinkle flaky salt immediately.
- Continue frying the chips in batches, being sure to salt after each batch.
- Serve the chips at room temperature with guacamole, salsa, or pico de gallo.
Notes
Storage Instructions:
Homemade tortilla chips can be stored in an airtight container or bag at room temperature for up to a week. If there's even a tiny bit of moisture, they'll get stale or soggy faster. You can refresh homemade tortillas at 350°F in the oven for 3 minutes, or until they're crispy again.
