These homemade tortilla chips are irresistibly crispy, golden, and salty perfect for dipping, snacking, or serving alongside your favorite Mexican dishes. With just three ingredients and a few minutes of frying, you’ll never go back to store-bought!

Ingredients

(Adjust the scale above to double or triple your batch)

1½ to 2 cups frying oil (such as vegetable, canola, or peanut oil)
12 corn tortillas, each cut into 6 wedges
Flaky sea salt (to taste)

Instructions

1. Heat the Oil

Pour enough oil into a large sauté pan or heavy skillet so that it’s ¼ to ½ inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
Once it hits the correct temperature, reduce the heat slightly to maintain that temperature while frying.

2. Fry the Tortilla Wedges

Working in batches, carefully place a single layer of tortilla wedges into the hot oil — avoid overlapping. Fry for 2 to 3 minutes, stirring occasionally and gently submerging the chips with a spider strainer or slotted spoon until they’re lightly golden and crisp.
Note: Thicker tortillas may require slightly more time.

3. Drain the Chips

Use the strainer to transfer the chips to a paper towel-lined baking sheet. Spread them out in a loose layer to drain excess oil. Immediately sprinkle with flaky sea salt or your seasoning of choice.

4. Repeat

Continue frying and draining in batches until all the tortilla wedges are cooked. As you go, push cooled chips aside to make room for new ones to drain.

5. Serve

Allow the chips to cool for a few minutes, then serve and enjoy — warm or at room temperature.

Why You’ll Love This Recipe

Crispier than store-bought – Every chip is golden and perfectly crunchy
Just three ingredients – Simple pantry staples
Quick & easy – Ready in under 20 minutes
Customizable – Season them your way

Tips

Use fresh, day-old, or slightly stale corn tortillas — they fry best.
A deep-fry thermometer helps maintain consistent oil temperature.
Let chips fully drain and cool for max crunch.
Don’t overcrowd the pan — fry in small batches for even cooking.
Add salt while the chips are still hot so it sticks better.

Variations and Substitutions

Oven-baked version: Brush wedges with oil, bake at 400°F for 10–15 minutes, flipping halfway.
Air fryer version: Lightly oil and air fry at 375°F for 6–8 minutes, shaking halfway through.
Seasonings: Try chili powder, lime zest, smoked paprika, taco seasoning, or cinnamon-sugar for a sweet version.
Tortilla type: Use blue corn or flavored corn tortillas for a twist in color and flavor.

FAQs

Can I use flour tortillas instead of corn?
You can, but flour tortillas absorb more oil and tend to be puffier and less crisp. Stick to corn for a classic texture.

How long do homemade chips last?
Store cooled chips in an airtight container for up to 5 days. Re-crisp in a hot oven for a few minutes if needed.

Why are my chips chewy or greasy?
Your oil may not have been hot enough. Always aim for a steady 350°F and avoid crowding the pan.

Serving

Pair with salsa, guacamole, or queso dip
Serve alongside soups or Mexican main dishes like enchiladas
Use as a crunchy topping for taco salads or chili
Crumble over huevos rancheros or chilaquiles

Suggestions

Make a big batch for parties or game day snacking
Create a DIY nacho bar with chips, cheese, beans, meat, and toppings
Package them in gift bags with homemade salsa for edible gifts