Crispy Homemade Tortilla Chips

Crispy homemade tortilla chips recipe

The Spruce / Zorica Lakonic

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
613 Calories
51g Fat
38g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 613
% Daily Value*
Total Fat 51g 65%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 113mg 5%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 19%
Protein 5g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's a great idea to make your own tortilla chips. Not necessarily all the time, because buying them in bags is an incredibly efficient way to get tortilla chips into your life. But making your own is really easy and fun, and besides, nothing you buy in a bag can compare with fresh, warm, crispy tortilla chips that you made with your own hands. All you need are corn tortillas, salt, and oil. (You can also make your own corn tortillas.)

A package of a dozen tortillas will make a very generous basket of tortilla chips, enough for 3 to 4 people, and just the right amount to go with this fabulous guacamole recipe. Coincidence? I think not.

You can also use this same technique to make your own tostadas. Simply fry the whole tortillas without cutting them first.


Click Play to See This Crispy Homemade Tortilla Chips Recipe Come Together


  • 12 corn tortillas (8 inches diameter)
  • 3/4 to 1 cup high-heat vegetable oil
  • Kosher salt, to taste
  • Serving suggestion: salsa (homemade)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crispy homemade tortilla chips
    The Spruce / Zorica Lakonic
  2. Leave the tortillas out in your kitchen, uncovered, overnight.

    Tortillas on a cutting board
    The Spruce / Zorica Lakonic
  3. Cut them into wedges using a knife or pizza cutter. Three cuts will make 6 chips from each tortilla. But you can stack them and do 2 or 3 at a time.

    Tortillas cut into wedges
    The Spruce / Zorica Lakonic
  4. Heat the oil to 360 F. If you don't have a thermometer to check the temperature, is that the oil will bubble around the tip of a wooden spoon.

    Pot filled with oil and a thermometer inserted
    The Spruce / Zorica Lakonic
  5. Add enough chips to cover the bottom of the pan in a single layer, without crowding or overlapping.

    Tortillas placed into a pan with oil
    The Spruce / Zorica Lakonic
  6. Fry for 2 to 3 minutes or until the chips have turned lightly golden brown and are quite crisp and firm. Flip them occasionally with a pair of tongs so that they cook evenly.

    Tortillas frying in a pot full of oil
    The Spruce / Zorica Lakonic
  7. Remove each chip from the oil with your tongs, letting excess oil drain back into the pan, and transfer to paper towels, sprinkle with salt, and then repeat the process until all the chips are cooked.

    Fried tortilla chips placed on a paper towel
    The Spruce / Zorica Lakonic
  8. Serve warm with fresh homemade salsa.

    Person dipping the tortilla chip into salsa.
    The Spruce / Zorica Lakonic


  • You're going to fry the chips in a small amount of oil—about 1/4 inch.
  • The key is making sure your oil is between 350 and 375 F. The optimal is 360 F, but you're fine anywhere in that range. However, because you're using such a small amount of oil, it can be difficult to get an accurate temperature reading with a thermometer.
  • So, here's the trick. Heat the oil up for a few minutes on medium heat, and then test it by placing the tip of a wooden spoon into the pan. When the oil is at the proper temperature, the oil will bubble around the tip of the spoon. A wooden chopstick will work too.
  • Speaking of oil, be sure to use a refined vegetable oil, such as sunflower, soybean, or safflower with a high smoke point. How much oil you need will depend on how wide your pan is. A cast-iron skillet is great because it'll maintain its temperature even after you add the chips to the oil.
  • Another trick is using tortillas that are slightly stale. The reason being, staleness happens when bread (or in this case tortillas) lose their moisture, and dry tortillas will fry up crispier than fresh ones. All you need to do is take the tortillas out of the bag and leave them out overnight on something flat, such as the kitchen counter.

Recipe Variation

  • Once you get the technique down and have perfected making homemade tortilla chips, get that imagination going and try different seasonings. Sprinkle with taco seasoning, gourmet salts, nutritional yeast, even lime zest.