Crispy, golden, and bursting with flavor, homemade tortilla chips are a game-changer for your snack game. With just a handful of ingredients, you can create freshly fried chips that are perfect for dipping or enjoying on their own! And as I consider myself a chip and salsa aficionado, I approve this recipe!

Table of Contents
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 chili powder to give them extra pizzazz... but you could add some cumin, paprika or cayenne if you want to get fancy. OR... add a few sprinkles of my taco seasoning! It'll be like a taco chip... and no one is mad at that!
I'll be serving these Homemade Tortilla Chips with a batch of my infamous guacamole, the chipotle salsa (roasted arbol tomatillo salsa works equally well) and a big fat skinny girl margarita for this upcoming game day! This is also so lovely with something more decadent like the Jalapeño Popper Dip.




Ingredients & Substitutions

- Corn Tortillas
- Vegetable Oil
- Lime
- Kosher Salt
- Chili Powder OR Garlic Powder
*For a full list of ingredients and instructions please see recipe card below.
How to Make Homemade Tortilla Chips

Step 1: Cut the tortillas into 6 triangles each.

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.

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

Step 4: Sprinkle with a few drops of the lime juice as they cool and sprinkle with sea salt and garlic powder. Serve immediately.
Tips & Tricks
Use Day-Old Tortillas: Slightly stale tortillas fry up better as they hold their shape and absorb less oil.
Cut Even Triangles: Uniform sizes ensure the Homemade Tortilla Chips cook evenly without burning.
Check Oil Temperature: Use a thermometer or test with a small piece of tortilla—it should sizzle immediately but not burn. Ideal temperature is around 350°F (175°C).
Don’t Overcrowd the Pan: Fry in small batches to maintain the oil’s temperature and achieve crispy chips.
Drain Properly: Place chips on a paper towel-lined plate or wire rack to avoid sogginess from excess oil.
Season While Warm: Sprinkle salt and spices right after frying so they stick to the chips better.
Flavor Variations: Experiment with seasonings like garlic or chili powder, smoked paprika, or a dash of cumin for unique flavors.
Bake Instead of Frying: For a lighter option, brush the triangles with oil, season, and bake at 375°F (190°C) for 10–12 minutes, flipping halfway.
Store Properly: Keep Homemade Tortilla Chips in an airtight container to maintain crunch for up to 2 days.
Serve Fresh: Homemade Tortilla Chips taste best right after frying or baking, so enjoy them while they’re still warm!
FAQs
Can I bake these instead?
Yes!! For a lighter option when it comes to Homemade Tortilla Chips, brush the triangles with oil, season, and bake at 375°F (190°C) for 10–12 minutes, flipping halfway.
What do I serve with Homemade Tortilla Chips?
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!
How to Store Tortilla Chips
You can store these in an airtight container at room temperature for 2-3 days. However, I do think they are the best and crispiest when eaten fresh.
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
Ingredients
- 5 small corn tortillas
- ½ cup vegetable oil
- 1 lime juiced
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
Instructions
- Cut the tortillas into 6 triangles each.
- Pour the vegetable oil into a heavy-bottomed pan, ensuring it’s at least ¼ inch deep. Heat the oil over medium-high heat until it shimmers or reaches about 350°F (175°C).
- Carefully add a few tortilla triangles to the hot oil in a single layer, avoiding overcrowding. Fry for 45–60 seconds per side, or until golden and crisp.
- Use tongs or a slotted spoon to remove the chips from the oil. Place them on a plate lined with paper towels to drain excess oil.
- While the chips are still warm, sprinkle them with lime juice, kosher salt, and chili powder. Adjust seasoning to taste.
- Serve the chips immediately for maximum crunch. Enjoy them plain or with your favorite dip.
Super easy! Absolutely the best! I will never eat store bought tortilla chips again.
Ever make these with cinnamon seasoning?
no but you could
I NEED TO MAKE THESE!!!!!