The BEST Homemade Tortilla Chips! They’re thick, crunchy, and hearty enough to hold up to all your favorite dips. Once you try them you’ll never want store bought again!

Have you ever had homemade tortilla chips? Please tell me you have… because if not, you’re seriously missing out in life. There’s just something about them that blows store bought chips out of the water. They’re extra crunchy, extra hearty, and you can actually taste the freshness. Which makes anything you serve them with that much better!

Our personal favorite is our easy guacamole (isn’t guacamole everyone’s favorite!?) but we also love serving these chips with homemade salsa, queso dip, or refried black beans. And they make the BEST chilaquiles… hands down!

All you need is some oil for frying, any brand of corn tortillas, and a delicious sprinkle of kosher salt. And you’ll never look back!

What You’ll Love About This Recipe

Hearty – Homemade corn tortilla chips are incredibly hearty, which means they hold up well not only to salsa and guac, but to thicker dips, as well!

Ultra crispy – I can almost guarantee you’ve never had a crispier, crunchier chip!

Fresh – You can actually taste the freshness in every bite!

what you’ll need for this recipe

Corn tortillas – I used store bought white corn tortillas, but you can use either white or yellow corn based on your tastes.

Oil – I used canola oil for frying. Other good options are vegetable oil, peanut oil, or grape seed oil since they are all neutral oils with a smoke point higher than 375°.

Salt – I used kosher salt, but regular table salt or sea salt flakes would also work well. You could also use your favorite seasoned salt for a fun flavor twist!

how to make tortilla chips

Heat the oil. Heat 1/2 inch of oil in a skillet to 350° F.

Cut the tortillas. Cut the tortillas into six wedges.

Fry. Once the oil is hot, add the tortilla triangles in a single layer to the oil. Fry for 2-3 minutes, until golden brown and crispy. Remove with a spider strainer to a paper towel-lined baking sheet.

Season. Immediately sprinkle the chips with salt. Repeat with remaining tortilla triangles.

baked tortilla chips

Preheat the oven to 350°. Line 2 rimmed baking sheet with aluminum foil.
Cut tortillas into 6 wedges and arrange them in a single layer on baking sheets.
Brush on one side with oil and sprinkle with salt.
Bake for 6 minutes, then turn the chips over using tongs.
Brush the second side with oil and sprinkle with salt.
Bake an additional 6-10 minutes or until lightly browned.

Recipe Variations

Add additional flavor to the chips using my homemade taco seasoning recipe or homemade fajita seasoning recipe
Use your favorite seasoned salt in place of regular salt
Sprinkle them with a cinnamon & sugar blend and serve them with fruit salsa
Use flour tortillas instead of corn tortillas
Make Baked Tortilla Chips (see instructions above)
Cut the tortillas into strips before frying and use them on top of salads

More Recipes to Try

Enjoy these chips with any of your favorite homemade or store bought dips. If you’re looking for some more delicious dip ideas, check out these favorites!