Homemade Tortilla Chips (Fried or Baked)
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Updated Sep 13, 2026
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There’s nothing quite like a basket of warm, freshly made tortilla chips with salsa. These Homemade Tortilla Chips are made with just corn tortillas, oil, and salt, and I’m sharing both my traditional fried method for crispy, restaurant-style chips and an easy baked method.
I prefer tortillas from a local tortillería when I can get them, and slightly dried-out tortillas make especially crisp chips. Whether you fry or bake them, this is one of my favorite ways to give leftover corn tortillas a second life.
Table of Contents
- Why This Is Muy Bueno
- Quick Look: Homemade Tortilla Chips
- Ingredients & Substitutions
- How to Make Tortilla Chips at Home
- Expert Tips & Tricks
- What to Serve with Homemade Tortilla Chips
- Storage Instructions
- Frequently Asked Questions
- More Mexican Kitchen Basics
- Homemade Tortilla Chips (Fried or Baked) Recipe
Why This Is Muy Bueno
- Just three ingredients. Corn tortillas, oil, and salt are all you need.
- Fried or baked. Fry them for the crisp, bubbly texture you expect from restaurant-style tortilla chips, or bake them when you don’t want to fry.
- A great use for older tortillas. Slightly stale or dried-out corn tortillas crisp especially well.
- Perfect for dipping and more. Serve them with salsa or guacamole, or use them for nachos, chilaquiles, or migas.
Quick Look: Homemade Tortilla Chips
- Time: 20 minutes
- Yield: 6 servings
- Two Methods: Fry for the classic crisp, bubbly texture or bake at 350°F when you don’t want to fry.
- Best Tortillas: I prefer corn tortillas from a local tortillería; slightly stale or dried-out tortillas crisp especially well
- Frying Temperature: Keep the oil at 350°F and let it return to temperature between batches
- Doneness Cue: Chips should be crisp and lightly golden; baked chips may need a few extra minutes
Ingredients & Substitutions
You only need three ingredients to make homemade tortilla chips:
- Corn tortillas – I prefer corn tortillas from a local tortillería when I can get them, but good-quality store-bought tortillas work too. Slightly stale or dried-out tortillas are especially good for making crisp chips. If you want to start from scratch, try my homemade corn tortillas recipe. Neutral oil – For frying, choose a neutral-flavored oil with a high smoke point, such as canola, vegetable, peanut, or grapeseed oil. You’ll also need a small amount of oil if you’re baking the chips.
- Salt – I prefer kosher salt and season the chips while they’re still warm so it sticks.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Tortilla Chips at Home
You can make homemade tortilla chips two ways: fried or baked. For the classic crisp, bubbly texture you get at a Mexican restaurant, frying is my favorite method. Baking is an easy alternative when you don’t want to fry.
Fried Tortilla Chips
Step 1: Heat the oil. Pour the oil into a heavy-bottomed pot or deep skillet and heat to 350°F.
Step 2: Cut the tortillas. Cut each corn tortilla into 6–8 wedges, depending on how large you like your chips.
Step 3: Fry. Working in small batches, carefully add the tortilla wedges to the hot oil without overcrowding the pan. Fry for 2–3 minutes, turning as needed, until crisp and lightly golden.
Step 4: Drain and season. Use tongs or a slotted spoon to transfer the chips to a paper towel-lined plate. Sprinkle with salt while they’re still hot. Allow the oil to return to 350°F before frying the next batch.
Baked Tortilla Chips
Step 1: Preheat the oven. Preheat the oven to 350°F.
Step 2: Cut the tortillas. Cut each tortilla into 6–8 wedges.
Step 3: Oil and season. Arrange the tortilla wedges on a parchment-lined baking sheet. Lightly brush both sides with oil and sprinkle with salt. You can also lightly coat them with cooking spray.
Step 4: Arrange in a single layer. Make sure the tortilla wedges aren’t overlapping so they crisp evenly.
Step 5: Bake. Bake for 12–15 minutes, or until crisp and the edges are lightly golden. If the chips aren’t as crisp as you like, continue baking for a few more minutes, checking frequently so they don’t burn. Let cool slightly before serving.
Expert Tips & Tricks
- Season while hot. Sprinkle salt over the chips as soon as they come out of the oil or oven so it sticks. If adding chile powder, garlic powder, lime zest, or another seasoning, add it after frying so it doesn’t burn in the oil.
- Keep the oil at 350°F. A thermometer takes the guesswork out of frying. Let the oil return to 350°F between batches for consistently crisp chips.
- Work in small batches. Overcrowding lowers the oil temperature and can leave the chips greasy or chewy instead of crisp.
- Lower chips gently into the oil. Use tongs, a slotted spoon, spider, or fryer basket rather than dropping tortilla wedges into hot oil, which can cause splattering.
- Give older tortillas a second life. Slightly stale or dried-out corn tortillas contain less moisture and crisp up especially well.
What to Serve with Homemade Tortilla Chips
Homemade tortilla chips are best served fresh and warm. Here are a few of my favorite ways to put them to good use:
- Salsa & dips: Keep it classic with salsa verde, salsa roja, guacamole, or chile con queso.
- Nachos: Homemade chips make a sturdy base for classic shredded beef nachos or carne asada nachos. If you’re making nachos, fry the chips until especially crisp so they can stand up to the toppings.
- Chilaquiles: Use them for chilaquiles verdes or chilaquiles rojos. Slightly thicker homemade chips are especially good here because they hold up better once coated with salsa.
- Migas: Break leftover chips into smaller pieces and fold them into eggs for breakfast migas.
- Tortilla soup: Cut the tortillas into thin strips instead of wedges, fry until crisp, and use them to top chicken tortilla soup.
Storage Instructions
- Let the tortilla chips cool completely before storing. Any trapped warmth can create condensation and make the chips lose their crispness.
- Store in an airtight container or zip-top bag at room temperature for up to 5 days. If they lose some crunch, spread them on a baking sheet and warm at 350°F for a few minutes until crisp again.
Frequently Asked Questions
I prefer corn tortillas from a local tortillería when I can get them. Slightly stale or dried-out tortillas work especially well because they contain less moisture and crisp up beautifully when fried or baked.
Corn tortillas are typically gluten-free, but check the package if you need certified gluten-free tortillas. Also make sure your oil and cooking equipment haven’t been used with gluten-containing foods if cross-contamination is a concern.
If fried chips are chewy, the oil may not have been hot enough or the pan may have been overcrowded, which lowers the oil temperature. Keep the oil around 350°F and fry in small batches. For baked chips, continue baking for a few extra minutes if needed, checking frequently so they don’t burn.
I don’t recommend freezing tortilla chips. Moisture can make them soggy once thawed. For the best texture, store cooled chips in an airtight container at room temperature.
More Mexican Kitchen Basics
Did you make these Homemade Tortilla Chips? Leave a ⭐️ star rating and let me know whether you fried or baked them in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Homemade Tortilla Chips (Fried or Baked)
Ingredients
- 10 corn tortillas, slightly stale or dried out work best
- 3/4 cup neutral-flavored oil, such as canola, vegetable, peanut, or grapeseed oil
- kosher salt, to taste
Instructions
Baked Corn Tortilla Chips
- Preheat the oven to 350°F.
- Cut each tortilla into 6–8 wedges.
- Arrange the tortilla wedges in a single layer on a baking sheet.
- Lightly brush or spray both sides with oil and sprinkle with salt.
- Bake for 12–15 minutes, or until crisp and lightly golden. If needed, bake for a few more minutes, checking frequently so they don't burn.
Fried Corn Tortilla Chips
- Cut each tortilla into 6–8 wedges.
- Line a tray or plate with paper towels and set aside.
- Pour about 1/2 inch of oil into a heavy-bottomed skillet or pot and heat to 350°F.
- Working in small batches, carefully add the tortilla wedges without overcrowding the pan.
- Fry for 2–3 minutes, turning as needed, until crisp and lightly golden.
- Transfer to the paper towel-lined tray with tongs or a slotted spoon and season with salt while hot. Let the oil return to 350°F before frying the next batch.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What brand tortillas chips do you use to make your chips with.
I love tortillas from a tortilleria, but if not available, your favorite store-brand works. I highly recommend they are not refrigerated before frying.
Hola Yvette,
Muchas gracias for providing your vast knowledge, yours is my go to website for Latina food and culture. I like how you give options like baking instead of frying. All the best to you, always ❤️
Does the baking one work with flour tortillas?
Hola Monica. Yes, it sure does. Or you can also broil them in the oven for 1 to 2 minutes on each side, or until golden brown and crispy.