1. Home
  2. Recipes
  3. Tortilla Chips Snack

Addictive Crispy Tortilla Chips

Category: Satisfying Entrées for Any Occasion

You can whip up super crunchy tortilla chips at home fast and easy. Grab some thin corn tortillas. Slice them into triangles, and heat up oil until it’s hot. Drop in the chips and flip them around so both sides cook. As soon as they’re out, toss them with salt so the pieces soak up flavor right away. If you want a leaner snack, you can bake or air cook them until they’re crisp. Make sure they cool all the way down before you save them. They stay crunchy for days in a tight container. Dip them in salsa, stack them into nachos, or just munch them as-is—they’ll taste awesome every time.

Pin It Share Send Print Jump to Recipe
Dana
Updated on Tue, 01 Jul 2025 13:52:25 GMT
A bowl of chips with a side of ketchup. Pin
A bowl of chips with a side of ketchup. | chefsnaps.com

Making your own tortilla chips at home makes snack time pop. My kids jump at the chance to help out—batch after batch disappears faster than I can make them. Baked, fried, or air fried, these taste way better than anything you’ll pull out of a grocery bag. Dip them in salsa and you’ve got a party—even on a regular weeknight.

I couldn’t get over how straightforward these were when I first tried it. That crispy smell filled the room. Since then, every time I hang with friends for game night, they ask if I’ve made a new batch.

Tasty Ingredients

  • Extra thin corn tortillas: Pick the really thin kind for extra crunch and even cooking. I stick with Mission—they’re always the right size and super fresh.
  • Vegetable oil: This is what gets you that super crunch. Use oil that's fresh, clean, and can take the heat without burning.
  • Salt: Fine salt sticks best on piping hot chips and brings out tons of flavor. Sometimes I’ll grab a mineral sea salt for a little something extra.

Easy Step-by-Step

Serve:
Bring out the chips while they’re still hot and crispy. Put them next to your tastiest dips. If you want nachos, layer the chips while they’re warm so the cheese melts just right.
Adjust and Repeat:
Between each round, let the oil get hot again. If your chips start looking a little too dark, turn down the heat. Keep going until you’ve fried up every last wedge.
Drain and Salt:
Scoop out chips when they’re done and let the extra oil drip off. Drop them onto a rack or some paper towels. Hit them with salt right away so it sticks.
Fry in Batches:
Add in a handful of wedges at a time. Try not to crowd the pot. Fry for up to two minutes—flip them over halfway so all sides crisp up. You want them deep golden and nice and crunchy.
Heat and Monitor Oil:
Fill a sturdy pot with oil, then heat on medium high until it hits around 350°F. A thermometer makes it so much easier to keep things steady.
Cut and Prep:
Stack up your tortillas and slice them pizza-style into 4 or 6 wedges. Mixing shapes makes snack time more fun.
A plate of tortilla chips. Pin
A plate of tortilla chips. | chefsnaps.com

Mission’s extra thin tortillas are my trick for a mega crunch. My family goes nuts for the very first ones out of the oil. Before anyone else grabs it, I get dibs on the saltiest, freshest chip—right out of the pan.

Smart Storage

Let your chips cool down before sealing them up, or they'll go limp. Use a roomy, airtight container to keep them crispy all week. Chips turned soft? A couple minutes in the oven and they snap right back.

Swap Options

If you can’t score extra thin tortillas, go for any six-inch corn tortillas that aren’t soggy. Flour ones kind of taste like crackers, but they’ll work. Older, dried-out tortillas? Even better for extra crunch.

Fun Ways to Serve

Match these chips with whatever dip you’re craving. Salsa, guac, spicy cheese—they’re all awesome. For loaded nachos, pile on beans, jalapeños, cheese, and broil until gooey. Try a scoop of sour cream or sharp pickled onions for a bold bite.

A bowl full of chips with a spoon resting in it. Pin
A bowl full of chips with a spoon resting in it. | chefsnaps.com

A Bit Of Background

The kind of chips we snack on today actually started as a clever use for leftover tortillas in Mexican and Tex Mex cooking. Making them at home is still about turning basics into something tasty and fun you can share. It's all about piling up a big plate for movie night or a packed party.

Recipe FAQs

→ What type of tortillas work best?

Go for extra thin corn tortillas if you want them super crunchy. Thicker ones still work, but you’ll need to cook them a little longer for that crispiness.

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

Yep, you sure can! Popping them in the oven or air fryer makes them super light and still crispy. Bake at 375°F or air fry at 350°F, and give them a quick flip partway through.

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

Wait till they’re totally cooled off first, then stick them in a sealed container or bag. They’ll stay fresh at room temp all week.

→ How can I flavor the chips?

Shake on some salt right after cooking. Or, try fun stuff like smoked paprika, a chili blend, or a sprinkle of zesty lime.

→ Which dips pair well with tortilla chips?

You can dunk them in guac, salsa, ooey cheese dip, baked beans, or layer them up for nachos.

→ Can I reuse the frying oil?

Yep, just let the oil cool, strain out the bits, and pop it in a sealed jar. It keeps fine for a couple months.

Tortilla Chips Snack

Crispy, golden corn chips you’ll want to dip and snack on all day—great fresh, baked, or air cooked.

Preparation Time
10 min
Cooking Time
30 min
Total Time
40 min
By: Dana

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 10 Servings (About 100 tortilla chips)

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Seasoning

01 Salt, just sprinkle on

→ For Frying

02 1.4 litres vegetable oil

→ Main Ingredients

03 680 g super thin corn tortillas (24 pieces)

Steps

Step 01

Let those chips sit until they're no longer hot. Make sure they're totally chilled so you get that satisfying crunch. Grab your salsa, guac, or whatever dip you like and dig in.

Step 02

Keep an eye on the temp of your oil and nudge the heat up or down every so often, so it stays around 175°C between batches.

Step 03

Use a spider skimmer or slotted spoon to scoop out the chips. Toss them onto a cooling rack or some paper towels on a plate. While they're still warm, hit them with some salt.

Step 04

Drop a handful of tortilla triangles into the hot oil but don't crowd the pot. Give them about 2 minutes max. Flip them halfway. They're ready once they're nice and golden and crispy.

Step 05

Fill a big sturdy pot with veggie oil and crank up the burner to medium-high. When the oil hits 175°C, you're good to go.

Step 06

Grab a sharp knife or pizza cutter and cut the tortillas into 4 or 6 pieces each. You'll get a nice mix of chip sizes.

Notes

  1. Go for super thin corn tortillas if you want the crunchiest chips. Salt them as soon as they come out so every piece gets evenly coated.
  2. Traditional fried chips have that restaurant bite, but if you want less oil, you can bake them at 190°C for 10–15 minutes, or air fry them around 175°C for 7 minutes, flipping once halfway through.
  3. After they've cooled down, just pop the chips in a tight-sealing container and leave at room temp—they'll last up to a week.
  4. Once your oil is used, let it cool off, strain out any bits, and store sealed in your fridge for as much as 3 months.

Required Tools

  • Big heavy-bottomed pot or Dutch oven
  • Sharp knife or pizza cutter
  • Spider skimmer or slotted spoon
  • Wire rack or some paper towels

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 136
  • Fats: 5.3 g
  • Carbohydrates: 19.8 g
  • Protein: 2.3 g