Traditional recipes

Best Homemade Tortilla Chip Recipes

Best Homemade Tortilla Chip Recipes

Homemade Tortilla Chip Shopping Tips

Buy cooking oils with high smoke points like peanut, canola, and safflower which don’t break down at the high temperatures needed for deep-frying.

Homemade Tortilla Chip Cooking Tips

Don’t overcrowd the pan – if too much food is added at once, the oil temperature will drop and the food will steam instead of brown.


The Best Homemade Tortilla Chips

Homemade tortilla chips are easy to make if you know a few key pointers when you are making them.

Yes I’m going to deep fry them. Deep frying is a no no these days but some things just have to be done this way and making homemade tortilla chips is one of them.

Okay, so we are not going to eat these every day. Deep fried anything is not good when you do it too often but I felt you needed to know how to make these the proper way. You can indulge once in a while, other wise you run the risk of getting cranky.

I’m a big fan of eating healthy but I’m also a big fan of balance. I like the 80/20 rule. Eat healthy 80 percent of the time and go crazy and satisfy a craving or two the other 20%.

When I’m doing my 20%, I sometimes eat delicious homemade deep-fried chips. It puts a smile on my face because they taste so good. They are light and crispy with a hint of salt. I love dipping them in homemade refried beans, salsa or guacamole.

Tips For Great Homemade Tortilla Chips

It’s all about the oil’s cooking temperature. If you have a deep fryer, by all means, use it. It will regulate the temperature of the oil for you. The result will be beautifully cooked chips.

I’m going to be making these chips without a deep fryer. In which case, you will need a smallish frying pan, say 10 inches. The bigger the pan, the more oil you are going to use. You need to think in terms of what you are going to do with all that oil once your are finished. It’s just a consideration.

The next most important tool you will need is a candy thermometer with a clip. This will tell you what temperature you are at. Adjust the temperature up and down as needed. Clip it on the edge of the frying pan. Try to have the tip suspended in the oil and not touching the side of the pan.

When you cut your tortillas into your desired shape, sometimes the tortillas stick together. Either shake them apart or break up the clumps of tortillas with your fingers. If they stay clumped together in the oil they don’t cook properly and become chewy.

Salt and or season the chips pretty quickly after they come out of the oil. Drain a bit and then lightly salt the chips. This will ensure the salt sticks to the chips.

Let’s Talk About Safety

Let’s talk a bit about safety. The deep fryer will be safer to use than the frying pan method. Why? Because with the pan method you have more of a chance of spilling the oil on the stove with that flame underneath.

  1. Don’t leave the hot pan of oil unattended under any circumstances. Oil gets hot fast.
  2. When you fill the pan with oil leave 1 inch or more from the top of the pan. The chips will bubble up when you add them to the hot oil. Refer to my video making homemade tortilla chips.
  3. Only add and cook a handful of chips at a time. This will minimize the boil over potential and keep the oil temperature more even. Remember the more chips you add, the more oil they displace which means you are more likely to spill oil out of the pan.
  4. If you did (heaven forbid) have a flare up, don’t throw water or anything liquid on the flames. The first thing to try would be a lid, preferably not glass. You could try baking soda but it takes quite a bit. Call 911 if it gets out of hand. In any case, my disclaimer is that you are cooking at your own risk.

Homemade Tortilla Chips

Homemade Tortilla Chips

Ingredients:

  • 12 Corn tortillas, cut into triangles like a pizza
  • vegetable oil
  • salt
  • ground chile pepper or other favorite seasonings, optional

Directions:

Pour enough oil in a 10 inch frying pan so that you have about 1 1/2 inches deep of oil. Leave a good 1 inch of space or more between the top of the oil and the top of the pan.

Attach your candy thermometer to the pan and heat until the temperature reads 350 degrees F.

While you are waiting for the oil to get to the right temperature, cut the tortillas into eight’s like a pizza. You can also cut them into any old shape your heart desires.

Separate the tortilla pieces with your fingers to make sure none are sticking together.

Head over to the frying pan and add a handful of tortillas gently to the hot 350 degree oil. Using tongs, turn over the chips carefully so as to not spill any oil. Continually turn the chips over while they cook.

Continue to cook until the chips pretty much stop bubbling up. Use tongs to remove chips, giving them a moment to drain into the pan before placing on a paper towel covered cookie sheet.

Once all the chips are out of the pan, sprinkle salt and any seasoning you desire. This will ensure the salt and spices stick to the chips. Enjoy!

Cinnamon Sugar Chips

There really is no difference in making cinnamon sugar chips compared to the homemade tortilla chips recipe. The technique is the same. Same oil, same cooking temperature.

The only difference is you will use flour tortillas instead of corn. You will also use cinnamon and sugar. In my video I used a ratio of 1/3 cup sugar to 1 tsp. cinnamon. You can vary these proportions to suit your taste.

Be sure to season these chips soon after taking them out of the oil.

Storing Your Homemade Tortilla Chips

Once all your chips have cooled completely, store them in a ziplock bag. They should keep several days.

To get that “just made” taste, place a bowl of chips in the microwave for about 30 seconds and everyone will think you just made them.

I hope you enjoyed our homemade tortilla chips recipe. Now go make some and have fun. Be safe.


What tortillas to use?

Start with homemade corn tortillas or use good quality store-bought tortillas. For the best flavor, look for tortillas that have been made using nixtamilized corn.

Nixtamal is dried corn that has been cooked and soaked in water with calcium hydroxide (also known as slaked lime or cal). This ancient process makes tortillas taste incredible and makes the outer walls of the corn more easily digestible for us (unlocking nutrients available in the corn). Not all store-bought tortillas use this method, which is why the flavor of corn tortillas can vary. Look for the words “nixtamel” or “nixtamalized” on the package. You can also look at the ingredients list on the package. It should be short and have the words “lime” or “cal” present.


How to Fry Them

I like that this is a healthier alternative, but if you want more of an authentic chip, you can fry these as well. Heat a large pot with oil to 350ºF. Cut the tortillas into wedges (you don’t need to brush them with oil if you are frying them.) Working in batches, fry the chips just until they are crispy. Remove them with a slotted spoon to a paper towel lined plate. Immediately sprinkle with salt.


To make the homemade houmous:

Place all the ingredients, except the aquafaba (chickpea water), into a food processor and blitz until a smooth paste is formed. You will probably need to stop the food processor and scrap down the sides a few times during the mixing.

Add the aquafaba, a little at a time, mixing well between additions, until you have reached the desired consistency. Taste and adjust seasoning to taste. Mix well again.

Store homemade houmous in the fridge, covered, for up to 5 days. Best eaten at room temperature, drizzled with a little extra olive oil.

To make the homemade tortilla chips:

Pre-heat the oven to 180 C / gas mark 4 / 160 fan.

Rub a few drops of the oil onto each side of each tortilla wrap, very sparingly, and then sprinkle with salt.

Cut the wraps into strips and then into triangle shapes. Place on a baking sheet and bake for around 8 minutes until slightly golden, turning once halfway though. For best results, cook on a rack on a baking sheet.


Would you rather fry your chips? Great! Choose from these oil options: peanut oil, corn oil, canola oil, avocado oil, grapeseed oil, sunflower oil, or vegetable oil. If you want a slightly healthier option, a regular olive oil is also a good option. Coconut or walnut oils are not recommended for frying because they have a lower smoking point. You can use extra virgin olive oil, but why waste that good flavor and cost for frying?

Also, check out our best tips on which oils to cook with for the best results!


Homemade Tortilla Chips

Whether you’re serving shrimp tacos, guacamole, Cheesy Refried Bean Dip, or all of the above, you’re probably going to want some Tortilla Chips for snacking.

My family eats tortilla chips like they are the best thing ever. We go through bags so quickly, it’s hard to keep them on hand.

In fact, there have been several times when I have gone into the pantry on taco night and found that we had none. Houston we have a problem. I mean seriously, you can’t have taco night without tortilla chips. You just can’t.

But in a pinch, you can use the same tortillas that you use to make taco shells, and make homemade tortilla chips instead.

All you need is 3 ingredients and 15 minutes and you’ll be on your way to snacking bliss.

How to make Homemade Tortilla Chips:

First step to making homemade tortilla chips is picking which tortillas you’ll use. I prefer to use white corn tortillas. I simply like white corn better. You could also use yellow corn if you like.

You’ll need to cut the tortillas into chip shapes. I find that cutting the tortillas in half and then cutting each half into three wedges makes them the most even.

After you’ve cut them into chips, simply toss them with oil and salt.

Finally, I prefer baked homemade tortilla chips, because, honestly, it’s so much easier than frying them. First, lay the tortilla chips on a baking sheet and bake in a 350 degree oven. You’ll want to bake them for 8 minutes on one side, turn them and bake for an additional 6 – 8 minutes or just until they start to brown. Let them cool and enjoy.

Variations on Baked Tortilla Chips:

I love my tortilla chips seasoned with a little salt but that being said, you could virtually do anything when it comes to seasonings. You could sprinkle them with taco seasoning. Or chipotle powder to make them a little spicy. Ranch seasoning might even be good! Cool Ranch Doritos anyone?!

What do you serve with Homemade Tortilla Chips:

Obviously any kind of dip would be good or even use them as the base for your nachos!

Here are some of my favorites:

Cabbage Salsa


Homemade Tortilla Chips (Totopos)

Keyword chips, corn tortillas, totopos

Ingredients

Instructions

Notes

  • This recipe will make enough chips to prepare four servings of chilaquiles or serve 4 to 6 people for chips and dip.
  • If your tortillas are really fresh and still moist and pliable, spread them out on the counter for a few hours until they dry out. Remember, stale tortillas make better chips.

Nutrition

More Tortilla Recipes


I am a food blog

Crispy, crunchy, hot and fresh from the fryer homemade tortilla chips are easier to make than you think. All you need is a package of tortillas and a bunch of oil!

We are currently in Japan – Hokkaido to be exact – glamping so I apologize for the lack of posts. We will definitely be posting a bunch of things about our trip soon, but before then I’m going to tell you guys about these tortilla chips.

I have a love-love relationship with tortilla chips. What’s not to love? They’re crispy and crunchy and the perfect vehicle for shoveling dips into your mouth. My all time favorite tortilla chips (I’ve eaten a lot of tortilla chips) are freshly made ones. They have a heft and crunch to them that store bought ones don’t. I find store bought tortilla chips more brittle and fragile. While they definitely have their place in my heart – I don’t discriminate against different tortilla chips – sometimes you need a chip that will be able to handle the heavy lifting.

I’m pretty sure that everyone who’s been to a decent Mexican restaurant has experienced the joy of freshly fried chips. But if you haven’t, don’t despair because chips can be in your life faster than it’ll take you to get to your favorite taqueria. This recipe is perfect for old leftover tortillas so the day after taco night, get the oil out because it’s time to deep fry.

This is the simplest recipe and if you haven’t deep fried before it’s actually a perfect thing to start your foray into deep frying. Because tortillas are extremely low moisture, there will be zero splattering, which is what I think is the most nerve wracking part of deep frying. Even so, here are some tips so your chips are golden and delicious.

1. Dry out your tortillas

The less water content you have in your tortillas, the quicker and crunchier they will fry. Cut up your tortillas into triangles and leave them uncovered to dry them out a bit. If you don’t have time for this, it’s not a big deal, you can use fresh tortillas too, but old tortillas are best.

2. Use a deep pot

Use a deep, heavy bottomed pot for deep frying. A heavy bottomed pot will hold the heat of the oil and the depth will help contain the oil with minimal splashage.

3. Prepare a wire rack or paper towels on a plate

You want to have a spot for your tortillas to drain. If you just put them on a plate without a rack or paper towels they have the possibility of steaming up or getting slightly soggy. A wire rack is best because there will be airflow around the chips, but paper towels work to soak up excess oil as well.

4. Take the chips out just before they’re golden

Seems counter intuitive but take the chips out slightly before you think they’re done because they’ll continue to brown slightly outside the oil. If you leave them in until you think they’re perfect, they’ll be too brown.

5. Salt while they’re hot

Salt your chips right after they come out of the oil. The hot oil on the surface will help the salt stick. If you salt after the chips are cold, the salt will just slide right off.

Alright, that’s it! Hope you guys have some homemade chips in your future! I know that when we get back home, I’ll be making a fresh batch. I’m open to suggestions on what to dip them into too – I love a good dip so if you have any favorites, let me know!


I am a food blog

Crispy, crunchy, hot and fresh from the fryer homemade tortilla chips are easier to make than you think. All you need is a package of tortillas and a bunch of oil!

We are currently in Japan – Hokkaido to be exact – glamping so I apologize for the lack of posts. We will definitely be posting a bunch of things about our trip soon, but before then I’m going to tell you guys about these tortilla chips.

I have a love-love relationship with tortilla chips. What’s not to love? They’re crispy and crunchy and the perfect vehicle for shoveling dips into your mouth. My all time favorite tortilla chips (I’ve eaten a lot of tortilla chips) are freshly made ones. They have a heft and crunch to them that store bought ones don’t. I find store bought tortilla chips more brittle and fragile. While they definitely have their place in my heart – I don’t discriminate against different tortilla chips – sometimes you need a chip that will be able to handle the heavy lifting.

I’m pretty sure that everyone who’s been to a decent Mexican restaurant has experienced the joy of freshly fried chips. But if you haven’t, don’t despair because chips can be in your life faster than it’ll take you to get to your favorite taqueria. This recipe is perfect for old leftover tortillas so the day after taco night, get the oil out because it’s time to deep fry.

This is the simplest recipe and if you haven’t deep fried before it’s actually a perfect thing to start your foray into deep frying. Because tortillas are extremely low moisture, there will be zero splattering, which is what I think is the most nerve wracking part of deep frying. Even so, here are some tips so your chips are golden and delicious.

1. Dry out your tortillas

The less water content you have in your tortillas, the quicker and crunchier they will fry. Cut up your tortillas into triangles and leave them uncovered to dry them out a bit. If you don’t have time for this, it’s not a big deal, you can use fresh tortillas too, but old tortillas are best.

2. Use a deep pot

Use a deep, heavy bottomed pot for deep frying. A heavy bottomed pot will hold the heat of the oil and the depth will help contain the oil with minimal splashage.

3. Prepare a wire rack or paper towels on a plate

You want to have a spot for your tortillas to drain. If you just put them on a plate without a rack or paper towels they have the possibility of steaming up or getting slightly soggy. A wire rack is best because there will be airflow around the chips, but paper towels work to soak up excess oil as well.

4. Take the chips out just before they’re golden

Seems counter intuitive but take the chips out slightly before you think they’re done because they’ll continue to brown slightly outside the oil. If you leave them in until you think they’re perfect, they’ll be too brown.

5. Salt while they’re hot

Salt your chips right after they come out of the oil. The hot oil on the surface will help the salt stick. If you salt after the chips are cold, the salt will just slide right off.

Alright, that’s it! Hope you guys have some homemade chips in your future! I know that when we get back home, I’ll be making a fresh batch. I’m open to suggestions on what to dip them into too – I love a good dip so if you have any favorites, let me know!