Homemade tortilla chips – a cozy kitchen

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This recipe for homemade tortilla chips is lightweight, delicious, budget friendly and takes under 5 minutes. I love to fry up tortilla chips for my chilaquiles verdes, guacamole, pico de gallo or mango salsa.

Every time I make my crispy painted beef taco, I end up with an excess of tortillas and don’t know what to do with them. I will usually throw them in the freezer for later. But recently I have risen to make homemade tortilla chips. Let’s get into it!

Ingredients you need for homemade tortilla chips

Corn Tortillas. I love to use yellow corn tortillas. I think the color is beautiful.
Neutral oil. I like to use a canola or vegetable oil. An oil with high temperature is ideal.
Flakey Sea Salt.

How to make homemade tortilla chips

Cut the tortillas into four or triangles.

2. Bring the oil to medium heat, about 300f. I like to dip a corner of the tortilla in the oil and if it swirls and bubbles a little, it’s ready.

3. Release the tortillas in the oil. I like to do this in batches so as not to overfill the pot.

4. Fry for about 1-2 minutes, right until slightly golden brown and crispy. Transfer to a bed with paper towels and sprinkle with flakey sea salt while warm.

5. Repeat with the rest of the tortillas. That’s it! Super simple.

Homemade tortilla chips on a baking sheet.

Recipe tips

Throw these chips in my homemade taco spices. If you want to give them some spice and flavor, throw them with some spices when they get out of the oil.

Recipe frequently asked questions

Can I bake these?

Jepp, to bake these chips Preheat your oven to 400f. Place the triangular tortillas on a baking sheet. Spray with olive oil or cook spray. Transfer to the oven to bake for approx. 8-10 minutes and flip them about halfway.

How long do these homemade tortilla chips last?

Store these in an airtight container or bag and they last for up to five days.

Homemade tortilla -chip dipped in guacamole.

What to serve with these chips

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To fry tortilla chips:

Prepare by lining your baking sheet with a few sheets of paper towels.
Add enough oil in a cast iron bucket or a medium saucepan so you have approx. 3 inches of oil. I needed about 3 cups in my 8-inch cast iron bucket. Put it over medium heat and let the oil warm. This took about 5 minutes
You can take the temp for the oil if you want. You want it to be around 300f. If you do not have a thermometer there are no worries. Release the corner of the tortillachip into the oil and if it bubbles it is ready.
Use the spider to release the tortilla triangles in the oil. And fry for about 1-2 minutes until slightly golden brown. Sprinkle with flakey sea salt straight when they get out of the oil. Repeat with the rest of the tortillas.
Store in an airtight container for up to five days.

To bake tortilla chips:

Preheat your oven 400f. Place the tortilla triangles on the baking sheet and discontinue them approx. 1/2 inch part. This doesn’t have to be accurate, you just don’t want them to overlap.
Spray them liberally with olive oil spray.
Transfer to the oven to bake for approx. 10 to 12 minutes until slightly golden brown. Place them on a sheet of paper towels. Sprinkle with flakey sea salt.

Tips and Tricks:

Throw these chips in my homemade taco spices. If you want to give them some spice and flavor, throw them with some spices when they get out of the oil.