Homemade Corn Tortilla Chips

These simple homemade corn tortilla chips will elevate your next taco night and turn into your favorite snack-time treat. Golden brown and super crispy, serve them with salsa, queso, or guacamole, or turn them into nachos for a game-day meal!

Course Appetizer, Snack

Cuisine American, Mexican

Keyword Corn Tortilla Chips, easy homemade tortilla chips, Homemade tortilla chips

Cook Time 15

Total Time 15

Servings servings

Calories 227kcal

Cost $5

Ingredients

16 corn tortillas (we use this easy homemade corn tortilla recipe)
4 cups coconut oil
sea salt to taste

Instructions

Grab your corn tortillas and using a sharp knife, or a handy pizza cutter, slice them into fourths or sixths, ensuring a consistent chip size. I like to cut them into fourths, but depending on the size of your tortillas, sixths might be better.
Heat the oil over medium-high until a tortilla sizzles upon contact, signaling the perfect temperature to start frying. This is usually around 350-375°F.
Work in manageable batches, adding the tortilla wedges to the hot oil without overcrowding. Fry them until they are a nice golden color. This process takes about a minute or two in total. Use tongs to transfer the chips onto a plate lined with paper towels, allowing any excess oil to drain away.
While still warm, season your chips! Sprinkle sea salt for classic simplicity, or venture into more adventurous territory with a dash of chili powder or a hint of lime zest.
Give your finished chips a moment to cool before serving. Pair them with your favorite dip or enjoy them on their own!

Notes

Frying Alternatives

If frying isn't your thing, consider air-frying the chips as a lighter alternative. Or you can oven-bake these tortilla chips by arranging the tortilla pieces on a baking sheet, lightly oiling them, and baking at 375°F until they achieve the desired golden brown crispiness.

Common Questions

Why are my homemade tortilla chips not crispy enough?

This often happens if the oil isn't hot enough or the tortillas are too moist. Make sure your oil temperature is around 350-375°F and your tortillas are thoroughly dried before frying.

Can I use oils other than coconut for frying?

Definitely! While I use organic coconut oil, you're free to choose other oils like avocado or even grass-fed beef tallow, depending on your dietary preferences and the flavor you're going for.

Are homemade corn tortilla chips healthier than store-bought?

Yes, they are. When you make them at home, you control the ingredients, ensuring there are no added preservatives or unhealthy fats, making them a healthier option.

Why do my tortilla chips sometimes come out soggy?

Sogginess can result from overcrowding the pan, which lowers the oil temperature too much. Fry in small batches to keep the oil hot and the chips crispy.

How long can I store homemade tortilla chips?

Stored properly in an airtight container at room temperature, they should last for about 6 months. Keep them in a cool, dry place to maintain crispness. I like to use a 1-gallon mylar bag for my chips, with an oxygen and moisture absorber added to the top before closing.

Is it better to fry or bake homemade tortilla chips?

Frying will give you that traditional, crispy texture while baking offers a lighter alternative. Both methods can yield delicious results; it's a matter of personal health preference.

Can I make tortilla chips from store-bought corn tortillas?

Absolutely. If you don't have the time to make your own corn tortillas, simply slice the store-bought ones and follow the frying or baking steps for a quick snack.

Nutrition