• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Happily From Scratch
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Appetizers » Homemade Tortilla Chips

    Homemade Tortilla Chips

    Published: Jan 9, 2017 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · Leave a Comment

    • Share
    • Tweet
    Recipe Print

    Homemade Tortilla Chips

    Do you ever crave those warm, yummy, crunchy, crispy, salty tortilla chips you get at Mexican restaurants?

    The ones that everyone at the table can't stop eating? (Thank god they're bottomless)

    I mean let's be real, the prepackaged ones from the grocery store just aren't the same... Unless you're lucky enough to live near a store that makes them in-house.

    Well, next time you're having people over, you can make your own chips at home!

    Homemade Tortilla Chips - Perfect for serving with guacamole!

    And it's REALLY freaking easy.

    The secret is using high quality corn tortillas. If you can find some made locally, that would be awesome. Otherwise, search for a brand that is just corn, lime, and salt. No added preservatives or stabilizers needed. They make the best chips, and are better for you anyways. Trader Joe's usually carries some, as well as Sprouts and Whole Foods.

    The process goes like this:

    • Cut the tortillas into 8 wedges (or into strips if you want tortilla strips for soup or salad)
    • Fry in oil on the stove until golden and crispy.
    • Let cool on a paper towel lined plate and season with fine sea salt

    That's it!

    Homemade chips are an easy and delicious snack for game day.

    Serve with fresh salsa or guacamole & watch them disappear.

    Homemade Tortilla Chips or Strips

    Recipe

    Homemade Tortilla Chips

    No ratings yet
    Print
    Prep5 minutes mins
    Cook15 minutes mins
    Total20 minutes mins
    (Toggle ON to prevent your screen from going dark)

    Ingredients 

    • Corn tortillas (preferably ones made with only corn, lime, and salt)
    • Generous amount of vegetable oil for frying
    • Fine sea salt

    Instructions

    • Take a stack of tortillas and cut in half. Cut in half again, and then cut each quarter in half, so that one tortilla makes 8 triangle shaped wedges. Cut as many wedges as you need (each wedge = 1 chip).
    • Pour vegetable oil in heavy skillet until there is a ½ inch thick layer on the bottom of the pan. Warm over high heat until the oil is very hot. You'll know the oil is ready for frying when you dip a piece of tortilla into the oil and it starts bubbling intensely.
    • Once the oil has reached the proper temperature, add a handful of tortilla wedges to the pot, using metal tongs to separate them in the pan. Add enough to fill the pan, but not so much that they are on top of each other. The chips will shrink slightly as they cook.
    • Let cook for a minute or two until golden on one side. Use tongs to flip the chips over and brown the other side for a minute or so. Remove the chips to a paper towel lined plate and season lightly with fine sea salt.
    • Repeat with the next batch of tortilla wedges, adjusting the heat up or down as needed to prevent burning or sogginess, and add more oil as needed if the pan is getting low.
    • Store the cooked chips in a plastic bag in the pantry for up to 1 week. Goes great with fresh salsa or guacamole.
    Tried this recipe?Mention or tag @happilyfromscratch !
    Don't miss the goodies I share ONLY with my subscribers!

    Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

    « Confit Turkey Salad with Orange Vinaigrette
    Pappardelle with Pork Ragu »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

    Popular

    • Sauteed Power Greens and Mushrooms
    • Spice Rubbed Baked Chicken
      Spice Rubbed Baked Chicken Breasts
    • Creamy Kale and Potato Soup
    • Pasta with Sausage and Fennel Fronds

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright 2022 The Unconventional RD LLC