Homemade Tortilla Chips (Fried or Baked)
Crispy homemade tortilla chips made with just corn tortillas, oil, and salt. Fry them for the classic crisp, bubbly texture or bake them for an easy alternative.
Servings: 6
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
Storage: Cool completely, then store in an airtight container or zip-top bag at room temperature for up to 5 days. To re-crisp, warm on a baking sheet at 350°F for a few minutes.
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