Corn Tortilla Chips Recipe
Crunchy, salty tortilla chips are a snap to make using my 3-ingredient recipe. Baked, fried, or air-fried!
Servings: 6
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 350°F.
- 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 it’s about 1/2 inch deep. Heat on medium-high until the oil reaches 350°F.
- 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 350°F 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.
- 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.
Nutrition
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