Homemade Tortilla Chips

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This recipe for Homemade Tortilla Chips is easy, delicious, budget-friendly and takes under 5 minutes. I love to fry up tortilla chips for my chilaquiles verdes, guacamole, pico de gallo or mango salsa.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer

Cuisine: American, Mexican, Mexican-American

Diet: Gluten Free

Servings:

Author: Adrianna Adarme

Cost: $4

Equipment

Ingredients

5 ounces tortillas (about 15 small tortillas)
3 cups neutral frying oil (such as canola, vegetable oil or avocado oil)
2 teaspoons flakey sea salt

Instructions

To Fry the Tortilla Chips:

Prep by lining your baking sheet with a few sheets of paper towels.
In a cast iron skillet OR a medium pot, add enough oil so you have about 3 inches of oil. I needed about 3 cups in my 8-inch cast iron skillet. Set it over medium heat and allow the oil to get hot. This took about 5 minutes
You can take the temp of the oil, if you like. You want it to be about 300F. If you don't have a thermometer, no worries. Drop the corner of the tortilla chip into the oil and if it bubbles, then it's ready.
Using the spider, drop the tortilla triangles into the oil. And fry for about 1-2 minutes, until lightly golden brown. Sprinkle with flakey sea salt right when they get out of the oil. Repeat with the rest of the tortillas.
Store in an airtight container for up to five days.

To Bake the Tortilla Chips:

Preheat your oven 400F. Place the tortilla triangles on the baking sheet, spacing them about 1/2 inch a part. This doesn't have to be exact, you just don't want them overlapping.
Spray them liberally with olive oil spray.
Transfer to the oven to bake for about 10 to 12 minutes, until lightly golden brown. Place them on a sheet of paper towels. Sprinkle with flakey sea salt.

Notes

Tips and Tricks:

Toss these chips in my homemade taco seasoning. If you want to give them some spice and flavor, toss them with some spices when they come out of the oil.

Nutrition