Homemade Tortilla Chips and Bean Dip

As a true Arizona Girl, chips, dips and salsas are vital to my survival. In high school and college, my friends and I would head south of the border to various Mexican resorts and time shares while living off of chips… margaritas too, but I’ll save those stories for another day. The thing about chips is that they are just so freaking addictive – especially homemade fresh tortilla chips dusted with just the right amount of salt. Seriously, music to my ears! We would spend hours out by the ocean and pools snacking on chips and salsas and guacamole. That was the life! (before any of us had jobs and we were still 100% supported by our parents – oh how I miss those days!)

So today, in honor of National Chip and Dip day, (I know, right?! It’s awesome) and since I’m planning a little Mexico reunion with some of my fav friends, I made these super easy homemade tortilla chips with a perfectly spicy and smoky Mexican bean dip. Trust me, you’ll want to make these. The dip takes literally almost no time at all and the chips are way better than anything you can buy in the store. Pinkie promise!

Homemade Tortilla Chips and Bean Dip

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: Serves 6

Homemade Tortilla Chips and Bean Dip


  • 1 15 oz can Re-fried Beans
  • 8 oz Shredded Pepperjack Cheese
  • 1/2 cup spicy salsa
  • 1 tbsp Chipotle in Adobo sauce
  • sea salt and pepper to taste
  • 5 small corn tortillas
  • 1/2 cup grapeseed oil


  1. Chips: Cut the tortillas into 6 triangles each. Add the grapeseed oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt.
  2. Dip: In a medium pan, combine the beans, cheese, salsa and adobo sauce over medium high heat. Stir with a wooden spoon until the cheese is completely melted. Taste and season with salt and pepper if desired. Transfer to a serving bowl and serve immediately.

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  1. Ah yummmmm! Glad I’m not the only one celebrating National Chip & Dip Day! I made a yummy Spinach Artichoke dip with red bell pepper and hints of bacon for my blog post today. I could just eat dip all day today….this looks great!

  2. This looks fantastic! You really cannot go wrong with chips and bean dip! I have never tried to make my own chips, thanks for the inspiration! :)

  3. Homemade bean dip?! This is amazing, I have always been a sucker for bean dip! Personally I will take that over salsa.

  4. Love the beach photo – wishing I was there, although it is going to be 50+ today!
    Love the bean dip. Think I will be dipping my veggies into it!

  5. The chips look just perfect, and in the middle of a snowstorm (over a foot of white fluff so far), I could go for an afternoon on the beach, too. Have a fantastic time on your reunion!

  6. I almost just drooled on my keyboard – chips and bean dip are my favorite things. Whenever I’m at a mexican restaurant I always dip the chips in the side of beans that come with my meal, this looks soooo tasty!

  7. love the mexico reunion idea (even if you’re not jetting to cancun for the nigh) :)

    the chips and dip look perfect!

    and i would love to hang out in mexico eating chips with guac and drinking marg’s right about now!!!

  8. Well I will certainly get my fiber for the day when I eat the whole entire bowl. Why grapeseed oil?

    1. Hey Carrie!

      I use grapeseed oil whenever I fry anything because it can stand up to really high heat and has a high smoke point! Thanks :)

  9. How in the world did I miss this??? I must be getting old…. seriously, I can’t tell if this is a good or bad thing – good, because it is so darn delicious and BAD because now I fear I will be making this all too often!!!
    Can’t wait for summer – we need a beach reunion girlfriend!!!

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