Homemade Tortilla Chips
Perfectly crisp, crunchy Homemade Tortilla Chips that can be fried, baked, or air-fried. Enjoy fresh, warm crispy chips with guacamole or your favorite salsa using only 3 ingredients in just 15 minutes. Super quick and easy guilt-free snacks!
Servings 2 -4
Ingredients
- 24 7-8 inch corn tortilla or flour tortillas , ( stale or day old tortilla is best)
- Oil for frying
Seasonings
- Salt and pepper
- Taco seasoning
Instructions
Fried Tortilla Chips
- Pile tortillas, using a sharp knife cut in six even triangles, if using traditional corn tortillas. If not cut tortillas in triangles.
- In a large pot or fryer, heat oil to 350°F.
- Use tongs to carefully drop tortillas into the hot oil. Fry for about 1- 2 minutes on one each side or until crisp. Be sure to not overcrowd the fryer.
- Using a slotted spoon remove chips from oil and drain on a plate lined with paper towels.
- Season with salt. Keep in an airtight container.
Baked Tortillas Chips
- If baking the tortilla chips, start by preheating the oven to 350 degrees F.
- Line two baking sheets with parchment paper. Set aside.
- While the oven is heating up, brush the tortilla chips with cooking oil.
- Pile the tortillas then using a sharp knife or pizza cutter, cut them in six even triangles.
- Place on the prepared baking sheet in a single layer.
- Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve with guacamole and/or pineapple salsa.
Air Fryer Tortilla Chips
- Preheat air fryer to 350 Degrees F.
- Cut tortillas into triangles, one at a time or stack tortillas together, about 3-4 at a time, using a sharp knife or pizza cutter to cut in six even triangles.
- Place tortilla triangles in your air fryer basket in a single layer. Air fry for about 5-6minutes or until they start to brown around the edges. Shake chips halfway through baking.
- Tortillas chip cooking times may vary, depending on the brand and size of the tortilla.
- Transfer chips to a wire rack to cool completely. They will crisp up as they cool.
- Transfer chips to a wire rack to cool completely. They will crisp up as they cool. Serve with guacamole and/or pineapple salsa.
Notes
- Flour tortilla works great as corn tortillas. You can check my Homemade Flour Tortillas HERE.
- Want to go beyond salt for your flavoring? Then try this Homemade Taco Seasoning HERE.
- Stale or day-old tortilla is a key to achieving that nice crisp texture. But if you want to dry them out so you can make your chips “pronto”, leave the whole tortillas out overnight on the kitchen counter or heat them up in an oven at 350 F for 5 minutes.
- Don’t walk away when cooking the chips or else they’ll get burned.
- Make sure your cooking oil is at 350 F. You can check it using a deep-fry thermometer or candy thermometer. Don’t worry if you don’t have one though. You can easily check if the oil is ready by putting a small piece of tortilla in the oil and if starts to sizzle, then it is ready.
- As for the cooking oil, you can use canola, oil, vegetable oil, peanut oil, or the likes.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.