Crispy Homemade Tortilla Chips

Once you try making your own tortilla chips, you'll see why they're a hit in my house—hot, salty, and way better than anything you could grab from the snack aisle. My kids never turn down a chance to pitch in, and honestly, I get it. Whether you throw them in the oven, drop them in hot oil, or use the air fryer, these come out with unbeatable crunch every time.

The first time I whipped these up, I was shocked at how simple it was. The delicious smell filled the house, and now, whenever game night rolls around, friends start hinting at wanting another batch.

Irresistible Ingredients

• Salt: Fine salt clings best when you sprinkle it while the chips are hot, making every bite seriously tasty. Mineral salt brings an extra punch and is my go-to pick.
• Vegetable oil: This is what makes your chips snap and crunch. Stick to a fresh, neutral oil that can handle high heat—it keeps frying safe and mess-free.
• Extra thin corn tortillas: Extra thin ones crisp up the best. Mission tortillas are handy, come in a perfect size, and always seem fresh to me.

Easy-to-Follow Steps

Serve:

Grab some dips and bring your hot chips to the table right away. For nachos, start piling on cheese fast so everything gets gooey.

Adjust and Repeat:

Let the oil come back up to temp between each round. If you notice things are browning too fast, take the heat down a notch. Keep working through your tortilla pile until you're out.

Drain and Salt:

Grab your slotted spoon and scoop out the sizzling chips as soon as they're done. Let the oil drip off, then toss them onto a rack or some paper towels. Sprinkle the salt while they're still piping hot so it sticks great.

Fry in Batches:

Work with just a few wedges at a time—carefully toss them into the hot oil and flip with a spoon while they cook. You're looking for a deep golden brown. Usually two minutes is plenty!

Heat and Monitor Oil:

Warm oil in a deep pot or Dutch oven over medium high. Shoot for about three hundred fifty degrees. A thermometer is super helpful for keeping the heat where it should be so nothing burns.

Cut and Prep:

Take a stack of tortillas and slice them up with a sharp knife, either in four or six pieces per round. Mixing up the shapes makes your snack tray look fun.

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I swear by Mission brand extra thin tortillas for top-level crispiness. When I'm frying up a batch, it's a mad dash to grab one hot out of the oil—with a sprinkle of salt—before my crew gets to them. That first chip is always mine!

Simple Storage Hacks

Let the chips cool off all the way before tucking them into a container or they'll steam and get chewy. I like using a big airtight tub to keep them snappy for up to a week. If they lose their snap, a few minutes in the oven brings them right back.

Switch-Ups for Ingredients

If you can't grab extra thin tortillas, any 6-inch corn tortillas with a bit of firmness will work. Flour tortillas can be used but the result is more like a crunchy cracker. Slightly dry or day-old tortillas actually fry up insanely crisp.

Perfect Pairings

These chips work with just about any dip—think classic salsa, smooth guac, or spicy queso. They're also awesome as the crunchy base for loaded nachos, decked out with cheese, beans, jalapenos, and then broiled. Serve with sour cream or some pickled onions if you want a pop of tang.

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Fun Background

People first started frying old tortillas as a smart, tasty way to avoid waste in Mexican and Tex-Mex cooking. Making them fresh at home keeps that spirit alive—snacks that are both simple and special. Piling them high for a party or munching on the couch just feels right every time.

Frequently Asked Questions

→ What type of tortillas work best?

Go for those super thin corn tortillas—they turn out the crunchiest chips. Thick ones work too but need to bake or fry a bit longer.

→ Can I bake or air fry instead of frying in oil?

For sure. Bake at 375°F or air fry at 350°F, flipping the chips about halfway through. They still get crisp and golden.

→ How do I store homemade chips so they remain crispy?

Let them cool down all the way, then pop them into an airtight bag or container. They'll stay tasty for about a week on your counter.

→ How can I flavor the chips?

Salt them while they're hot and fresh. Or shake on a little chili powder, lime zest, or even smoked paprika for something different.

→ Which dips pair well with tortilla chips?

They're spot on with guacamole, salsa, nachos loaded up, queso, or any bean dip you love.

→ Can I reuse the frying oil?

Yep! Just let the oil cool, run it through a strainer, and stash it airtight. It'll be good for a couple months.