Ever wondered how to make Homemade Tortilla Chips? Iโ€™m here to show you an easy 3-ingredient recipe. Whether you prefer them to be fried or baked, these from-scratch Mexican corn chips are deliciously salty, thin but crunchy, and perfect for dipping into your favorite salsa.

overhead shot of homemade corn tortilla chips on an oblong, handpainted serving platter with a rustic terracotta bowl filled with salsa casera.

Why Youโ€™ll Love This Simple Tortilla Chip Recipe

  • All you need are 3 basic ingredients, so snacktime is always within reach.
  • If youโ€™ve ever had fresh and warm, authentic Mexican tortilla chips from a restaurant, you already know the bagged ones arenโ€™t playing in the same league. Once you try homemade, itโ€™ll be hard to go back!
  • Iโ€™ve made sure to include instructions for both fried and baked tortilla chips, so even if youโ€™re on a diet you can still get in on the fun.

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

As promised, just 3 ingredients stand between you and the best tortilla chips of your life. Hereโ€™s what to grab:

  • Corn TortillasNo need to get fancy and make your own corn tortillas. This is an easy recipe, so store-bought corn tortillas (preferably stale or slightly dried out) will work perfectly.
  • Neutral Oil – I generally reach for canola oil, which is relatively cheap, readily available, and not too bad from a health perspective. That said, any neutral-flavored oil with a high smoke point should be fine including vegetable, peanut, or grapeseed oil.
  • Salt – I typically like to use kosher salt hereโ€”the larger flakes make it easier to season without overdoing it.
wooden cutting board with a stack of corn tortillas being cut into 8 wedges with a small bowl of oil, a pastry brush, and a small bowl of salt.

How to Make Tortilla Chips at Home

You have two options here: baked or fried. If you want your DIY tortilla chips to taste like your favorite Mexican restaurant, use the traditional method. The baked method is great for when you want something lighter, or just donโ€™t want to deal with the mess of deep-frying.

Traditional Method: Fried Tortilla Chips

Step 1: Heat Oil to 350ยฐF.

Step 2: Cut Tortillas into wedges. Use your best judgment on size; 6-8 per tortilla is usually a good starting spot.

Step 3: Fry. Working in batches, carefully lower the tortilla wedges into the oil.

corn tortilla wedges frying in hot oil.

Step 4: Drain & Salt. When the chips are done frying, use tongs or slotted spoon to remove them to a paper towel-lined plate to drain the excess oil. Make sure to sprinkle on the salt while theyโ€™re still hot from the fryer.

salted and fried tortilla chips draining on paper towels.

Lower-Fat Method: Baked Tortilla Chips

Step 1: Preheat Oven to 350ยฐF.

Step 2: Cut Tortillas into wedges.

Step 3: Brush the tortilla wedges with oil and sprinkle with salt. (You can also lightly spritz them using  cooking spray and sprinkle on the salt.)

Step 4: Spread the seasoned tortilla chips into a single layer on a parchment-lined baking sheet.

Step 5: Bake the chips for 12-15 minutes or until the edges start to brown. Remove from the oven, then enjoy while theyโ€™re cool enough to handle. 

homemade baked tortilla chips on parchment paper.

Frequently Asked Questions

Is it cheaper to make your own tortilla chips?

It depends on a few things. The choice of oil is importantโ€”avocado oil is the most expensive, whereas vegetable oil is much cheaper. Second, baked tortilla chips use less oil than fried, which means theyโ€™re less expensive. Finally, if you properly filter and save your frying oil, itโ€™ll save you money in the long run.

Are homemade tortilla chips healthier than store-bought? Are they gluten-free?

Again, it depends. Whatโ€™s your definition of healthy? If you make baked tortilla chips, then theyโ€™ll probably have lower fat and lower calories than the ones you buy at the store. If you fry them in the traditional manner, they likely wonโ€™t.ย 
It also depends on the tortillasโ€”some are made with very basic ingredients like homemade, whereas others may have preservatives or weird artificial ingredients. If you make them with corn tortillas that are certified gluten-free (or, better yet, make your own) and you donโ€™t have any cross-contamination in your kitchen they should be celiac-friendly.

Can you freeze homemade tortilla chips?

While Iโ€™ve read that this is a technique some people use, I donโ€™t recommend it. Unless you can pack them completely air-tight, the container will likely form some kind of ice crystals, which will melt and make them soggy upon thawing.ย 

Can you make tortilla chips with flour tortillas?

Sure! Follow the same process as described above or in the recipe card below.

Why are my homemade tortilla chips chewy?

It sounds like one of 3 things happened: either you pulled them out of the oil/oven too soon (before they had a chance to get crispy), you fried them at too low of a temperature (which ends up making them oil-logged), OR they got stale. You can try to salvage them by spreading them out into a single layer on a cookie sheet and baking them at 350ยบF for 3-5 minutes, or popping them in the air fryer at 350ยบF for 2-3 minutes. If that doesnโ€™t work, consider making migas or chilaquiles!

Optional Variations 

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

  • Corn-Free: I typically prefer corn tortilla chips, but youโ€™re welcome to make these homemade tortilla chips with flour tortillas instead like I did for my grilled shrimp and seared tuna appetizer recipes.
  • Seasoned: Feel free to get creative with your seasonings, sprinkle on lime zest, chili powder, garlic powder, or dried herbs. NOTE: Do not add the seasoning until after frying or it will burn in the oil.
  • Tortilla Strips: These thin bites add crunch to everything from salads to chicken tortilla soup.

Serving & Topping Suggestions 

Here are just a few ideas to get you started:

Expert Tips & Tricks

  • Donโ€™t Splatter – When youโ€™re working with hot oil, it can be scary to get your hands up close. A common โ€œsolutionโ€ people take is dropping their items into the oil from a height. DO NOT DO THISโ€”youโ€™re bound to splatter more oil and possibly hurt yourself if you do. The secret is to use tongs or a large slotted spoon, spider, or fryer basket to lower the chips gently. 
  • Use a Thermometer – You want the oil to be between 350-375ยบF for proper crisping. Hotter than that and your chips will burn, cooler than that and theyโ€™ll end up soggy. Donโ€™t have a thermometer? Try using a test chipโ€”it should bubble pretty furiously when you first add it, and the chip should float. If you donโ€™t see any bubbles or it sinks to the bottom, the oil is too cold.
  • Work in Batches – When you add room temp food to the hot oil, the oil temperature will dip. Make sure youโ€™re not overcrowding the pot (which can cause the chips to stick together in clumps) and only add enough to where the oil temperature doesnโ€™t go below 325ยบF after adding them.

Storage Instructions

  • Let the chips cool completely to room temperature before placing them in storage. This will prevent condensation from building up and making them stale.
  • Homemade corn tortilla chips will keep well in an airtight container or ziplock bag for up to 5 days. 

More Homemade Staples

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

platter of homemade tortilla chips served with fresh salsa.

Corn Tortilla Chips Recipe

5 (1 rating)
Crunchy, salty tortilla chips are a snap to make using my 3-ingredient recipe. Baked, fried, or air-fried!

Ingredients

  • 10 corn tortillas, stale or dried work best
  • 3/4 cup neutral-flavored oil, canola, vegetable, peanut, or grapeseed oil
  • kosher salt, to taste

Instructions 

Baked Corn Tortilla Chips

  • Preheat the oven to 350ยฐF.
  • Cut the tortillas into triangles.
  • Place the tortilla wedges in a single layer on a baking sheet.
  • Lightly brush or spray the tortillas with oil.
  • Sprinkle the wedges with salt.
  • Bake for 12 to 15 minutes, or until the edges start to brown.

Fried Corn Tortilla Chips

  • Cut the tortillas into triangles.
  • Line a tray with a paper towel, and set aside.
  • Add the oil to a cast iron pan until itโ€™s about 1/2 inch deep. Heat on medium-high until the oil reachesย 350ยฐF.
  • Add a single layer of tortilla triangles to the hot oil.
  • Cook until the chips are crispy and golden brown, about 2-3 minutes.
  • Using tongs or a slotted spoon transfer them to drain on paper towel lined tray and sprinkle lightly with salt. Repeat with the remaining tortillas.

Notes

  • Air fryer tortilla chips: Air fry lightly oiled tortilla triangles at 350ยฐF in a single layer until golden brown and crispy, 5 to 7 minutes. Check on them as they cook to ensure they do not over cook.
Storage
  • Let the chips cool completely to room temperature before placing them in storage. This will prevent condensation from building up and making them stale.
  • Homemade corn tortilla chips will keep well in an airtight container or ziplock bag for up to 5 days.
Calories: 342kcal, Carbohydrates: 19g, Protein: 2g, Fat: 29g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Sodium: 20mg, Potassium: 81mg, Fiber: 3g, Sugar: 0.4g, Vitamin A: 1IU, Calcium: 35mg, Iron: 1mg