Homemade Tortilla Chips


Author: Susanne at Dish Wish Me

Homemade Tortilla Chips
Homemade Tortilla Chips

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You know, it’s kind of funny that so many people hear the words Fresh Homemade Chips and they get a funny look on their faces and look at me like I’ve lost my mind. It’s like they’re thinking it is a super hard, or daunting task…

I have a secret to share with you…it isn’t hard at all! As a matter of fact, once you learn how to tell if they are finished cooking, it couldn’t be much easier!

This recipe is made from three simple ingredients: a package of corn tortillas, oil and salt. That’s it folks! And I am telling you, they’re amazing and don’t even resemble bagged chips. Don’t get me wrong, there is a time and place for everything, even bagged tortilla chips, but, trust me, these fresh ones will spoil you and you will want them often.

Try these scrumptious Fresh Homemade Tortilla Chips with my Quick Salsa Roja, Fresh Salsa my Grumpy Tacos and my Authentic Tasting Mexican Rice. Now you can create a whole feast!!!


The best oils for frying chips are peanut oil, corn oil, or vegetable oil.

The best way to fry chips is in a fryer with a basket and a built in thermostat. And, if you get the right fryer, it will also have a filtration system and a container to store the oil in, making the task even easier and, also, more economical because you get to save the oil.

You can use a pot on the stove, and I have in the past, but it is definitely messier, in my opinion. If you go the stove route, you will also need a thermometer.

Chips should be fried at 350°F. Each batch of tortilla chips typically cooks in about 3 to 4 minutes. They will start floating when they are done. Keep a very close eye on them, as they change very quickly at the end of the cooking process.

Cook chips in small batches to avoid overcrowding. THIS IS A MUST! They WILL NOT cook right if they are overcrowded. When you remove the tortillas from the package, leave them in their stacked form. Leave them stacked even after you cut them into triangles. This will help you keep track of how much you are cooking at one time. Try cooking 1 to 1.5 stacks, maybe 2, at most, depending on how much oil you’re working with.

Sometimes I remove just one chip and press it against the baking tray to check for doneness. If it bends, the batch isn’t ready quite yet. If it snaps, ta-da, it is done.

For draining the cooked chips, line the baking tray with doubled or tripled paper towels.

Homemade Tortilla Chips


Fresh, Crispy, Crunchy, Heavenly Homemade Tortilla Chips. You will never be the same again!
5 from 21 votes
Print Rate
Course: Appetizer, Miscellaneous, Snack
Keyword: Tortilla Chips
Prep Time: 5 minutes
Cook Time: 30 minutes
Author: Susanne


  • T-Fal Ultimate Clean Deep Fryer Amazon


  • 1 package corn tortilla One regular sized package. White or yellow corn, whatever you prefer.
  • oil Enough to go to max fill line on a fryer, or enough to use in whatever pot you normally use to fry.
  • salt For sprinkling after frying, to taste.


  • Line a baking sheet with foil, if desired, and then line with two layers of paper towels for draining, A wire cooling tray can, also, be used. Set aside.
  • If you are using a deep fryer, add oil to the max fill line.
  • If you are not using a fryer, use a pot deep enough to hold enough oil and still have about half the pot empty. It needs to be deep enough to accommodate the chips. If the oil is too close to the top of the pot, the oil is likely to spill over when the tortilla pieces are placed into the oil, which could be very dangerous.
  • When removing the tortillas from the package, keep them in their stacked form. You will cut them while they are stacked. Keep them this way because it will help you keep track of how much you're cooking at one time.
  • On a cutting board, cut the tortillas and set aside. I cut the whole stack of tortillas at one time. I cut them like you cut a pizza. Cut the stack in half, turn the board slightly and cut in half in the other direction. At this point, there should be four stacks of tortillas. Next cut each of the quarters in half again. You should end up with eight triangular stacks of tortillas.
  • Heat oil to 350°F.
  • When the oil is ready, use tongs or a slotted spoon to gently add about a stack and a half, or two stacks of tortilla triangles (how much you add depends on the size of the pot or fryer you are using). If using a very large fryer or pot, you may get away with adding three stacks at a time.
  • Stir the chips after adding to oil to separate them. Give them a periodic stir while they are frying.
  • To check for doneness, remove a chip with your tongs and push it against the lined tray. If it still bends, they are not finished cooking. If the chip snaps, ta-da!
  • Cook just until crispy (approximately 3-4 minutes), then remove to the draining rack and sprinkle with salt.


When I think the chips are probably about done, I test a chip by removing one from the oil with tongs and press it against the baking tray, if it bends, it isn’t finished cooking, if it snaps, it’s done.  It can take a little experimenting to learn just how long to cook the chips and what they look like when they are ready, but after you’ve mastered that, it really is so simple.  While I’m at it,  I’ll often cook an additional package or tortillas, or even one of the huge packages, so we’ll have some on hand.  They store well in zippered plastic bags.

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