Homemade Tortilla Chips

One day guys. Cinco is tomorrow and you know there will be obscene amounts of loaded guacamole consumed and I think that calls for Homemade Tortilla Chips!

A closeup overhead shot of tortilla chips, tossed with salt.


 

Why I Love This Recipe

If you've never made Homemade Tortilla Chips, get ready... your life is about to change for the better. They are perfectly salty, crispy, and best when served just slightly warm. I LOVE them and can't get enough. I season mine with a little salt and a little garlic powder to give them extra pizzazz... but you could add some cumin, paprika, cayenne or chili powder if you want to get fancy. OR... add a few sprinkles of my homemade taco seasoning! It'll be like a taco chip... and no one is mad at that!

I'll be serving this up with a batch of my infamous guacamole, the chipotle salsa (roasted arbol tomatillo salsa works equally well) and a big fat skinny girl margarita! Saturday can't come soon enough! This is also so lovely with something more decadent like the Jalapeño Popper Dip.

Ingredients & Substitutions

Mise-en-place of all the ingredients to make homemade tortilla chips.
  • Corn Tortillas
  • Vegetable Oil
  • Lime
  • Kosher Salt
  • Garlic Powder

*For a full list of ingredients and instructions please see recipe card below.

How to Make Tortilla Chips

A wooden board with stack of tortillas, cut into ⅙th triangle pieces.

Step 1: Cut the tortillas into 6 triangles each.

A pan with oil and tortilla triangle pieces being fried.

Step 2: Add the 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.

A baking sheet lined with tissues with freshly fried tortilla chips, with three small glass mixing bowls of salt, garlic powder and lime juice on the side.

Step 3: Remove from the oil and transfer to a paper towel.

A close up shot of fried tortilla chips on white tissues to soak the excess oil, the chips are sprinkled with salt and garlic powder.

Step 4: Sprinkle with a few drops of the lime juice as they cool and sprinkle with sea salt and garlic powder. Serve immediately.

How to Store Tortilla Chips

You can store these in an airtight container at room temperature for a few days. However, I do think they are the best and crispiest when eaten fresh.

How to Freeze Tortilla Chips

While you cannot freeze these chips, having a stack of tortillas in the freezer comes in very handy. Warm the tortillas to get rid of moisture if you plan to use frozen tortillas for these chips, otherwise the water content will cause splattering in oil.

Tips & Tricks

These are best eaten right away and not saving any. But they're so easy you'll be glad to make them every time you want some!

FAQs

Can I bake these instead?

Yes!! If you are looking to have a non-fried tortilla chip, just brush the triangles with oil on both sides and put them in the oven or an air fryer, at 375F, for 5-7 minutes on each side till they are crisp and golden in color.

What can I make these chips with?

These are perfect for so many occasions. As an appetizer with some guacamole and/or salsa, to make chilaquiles, to use up leftover tortillas, as a crispy tortilla topping on soups and stews... the possibilities are endless!

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Homemade Tortilla Chips from www.whatsgabycooking.com (@whatsgabycookin)

Homemade Tortilla Chips

Author: Gaby Dalkin
5 from 2 votes
If you’ve never made Homemade Tortilla Chips, get ready… your life is about to change for the better. They are perfectly salty, crispy, and best when served just slightly warm.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 2 servings

Ingredients
  

  • 5 small corn tortillas
  • ½ cup vegetable oil
  • 1 lime juiced
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder

Instructions
 

  • Cut the tortillas into 6 triangles each.
  • Add the 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 a few drops of the lime juice as they cool and sprinkle with sea salt and garlic powder.
  • Serve immediately.

Notes

These are best eaten right away and not saving any. But they're so easy you'll be glad to make them every time you want some!

Nutrition Information

Calories: 636kcal | Carbohydrates: 33g | Protein: 4g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Sodium: 1193mg | Potassium: 164mg | Fiber: 5g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 1mg
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