These homemade tortilla chips are so light, airy and crispy you may never purchase store-bought again! Easy to make whether you choose the traditional fried method or baked tortilla chips.

Homemade tortilla chips piled together.

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Homemade Tortilla Chips (Baked or Fried)

Store-bought chips are fine, but homemade tortilla chips are a different thing entirely. They come out light, airy, and so crispy that the bag in your pantry starts to feel a little sad. And the best part is that you only need three ingredients and about 20 minutes.

This recipe works two ways. Fry them on the stovetop for that authentic Mexican restaurant taste, or bake them in the oven for a lighter chip with way less oil. Both turn out great, so it really comes down to what you’re in the mood for.

These are perfect for any Mexican recipe night, piled high for oven baked nachos, or served warm with Chili’s salsa and skillet queso for dipping. Once you make them once, you’ll see why they’re worth the extra few minutes.

XO - Jamielyn
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“These were not only fun to make, but better than most store brands I’ve had! Excited to have these with some salsa later today!”

Sara

Best Tortillas for Homemade Chips

The tortilla you start with makes or breaks this recipe. Here’s what to grab:

  • Corn tortillas are the classic choice and what you’ll find at most Mexican restaurants. They fry up extra crispy with that slightly toasted, nutty flavor you want for scooping salsa or queso.
  • Flour tortillas make a softer, puffier chip with a bigger crunch. They’re great for nachos because they hold up better under toppings without going soggy. If you want to go fully homemade, my flour tortilla recipe works beautifully here.
  • My go-to: Mission Extra Thin Yellow Corn tortillas. Thin tortillas are the secret to that light, airy crunch. Standard thickness ones turn out heavier and less crispy. Go with yellow corn over white if you can. I’ve made them both ways and the yellow has a richer, more authentic flavor every time. The white corn version came out a little flat by comparison.

How to Make Homemade Tortilla Chips

You’ve got two solid options here: fry them on the stovetop for that authentic restaurant-style crunch, or bake them in the oven for a lighter chip with way less oil. Both are easy, both come out crispy. Pick whichever sounds better.

Fried Tortilla Chips (My Favorite)

Cutting thin yellow corn tortillas into triangles.
  1. Cut into triangles. Using kitchen scissors or a pizza cutter, cut each tortilla into 6 to 8 triangles.
  2. Heat the oil. Pour about 1/2 inch of oil into a large skillet and heat over medium until it reaches 350°F.
  3. Fry in batches. Add 12 triangles at a time and cook about one minute per side, or until lightly browned.
  4. Drain and salt. Remove chips with a slotted spoon and transfer to a baking sheet lined with paper towels. Sprinkle salt on top while they’re still hot so it sticks.
Showing how to fry tortilla chips.

Baked Version (Lighter Option)

Baking tortilla chips on baking sheet.
  1. Preheat the oven to 350°F.
  2. Brush both sides of each tortilla with oil, then place on a foil-lined baking sheet. Sprinkle with salt.
  3. Bake for 10 to 12 minutes, or until lightly browned.

Cooking Tips

  • Watch your oil temperature. Keep it between 340 and 350°F. If it climbs higher, turn the burner off for a minute to let it come back down. If it drops, bump the heat up. Don’t walk away once you start frying because the temperature shifts fast.
  • Salt them the second they come out. The chips need to be hot and a little oily for the salt to stick. Wait too long and it just slides off.
  • Don’t crowd the pan. Fry 12 triangles at a time, max. Too many at once drops the oil temperature and you end up with greasy, soggy chips instead of crispy ones.
  • Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil all work great. Skip olive oil since the flavor is too strong and it burns at frying temperatures.
  • Save and reuse the oil. Once it’s cool, strain it through a coffee filter or fine mesh sieve into a jar. You can use it 2 to 3 more times for frying before it needs to be tossed.
  • Let chips cool fully before storing. If you bag them while warm, condensation makes them soft. Spread them out on the paper towel lined sheet for at least 10 minutes first.
Homemade corn tortilla chips piled together showing crisp texture.

Other from scratch items that we love to make include cinnamon tortilla chips, empanada dough recipe and tortilla strips!

What to Serve with Tortilla Chips

homemade tortilla chips

Homemade Tortilla Chips

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Crispy homemade tortilla chips made with just 3 ingredients in 20 minutes. Fry them on the stovetop for that authentic restaurant taste, or bake them for a lighter chip.
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Ingredients 

  • 12 (6 inch) thin tortillas , I prefer the Mission's extra thin corn tortillas
  • Vegetable or canola oil
  • Salt , to taste

Instructions

  • Using kitchen scissors or a pizza cutter, cut the tortilla into 6 triangles.
  • Heat about 1/2 inch of oil in a large skillet over medium heat. Once the oil has reached 340°F, add about 12 tortillas to the pan. Cook about one minute per side, or until lightly browned. If you notice the oil getting too hot, turn the heat down. You do not want it over 350°F or the chips will burn.
  • Remove chips with slotted spoon or tongs and place on a baking sheet lined with paper towels. Sprinkle salt on top of the chips immediately and allow to cool.
  • Serve homemade tortilla chips with your favorite dip.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Baked version: To bake them instead, preheat the oven to 350°F. Brush each side of the tortilla with oil and then place on a foil lined baking sheet. Sprinkle with salt. Bake for 10 to 12 minutes, or until lightly browned.

Storage

Tortilla chips are best the day you make them, but leftovers keep well for a few days if stored right.
  • Counter: Let chips cool completely, then store in a paper bag at room temperature for up to 3 days. Avoid airtight plastic since trapped moisture turns them soft.
  • Re-crisp: If they lose their crunch, spread chips on a baking sheet and warm in a 350°F oven for 3 to 5 minutes. They’ll come back to life.
  • Don’t refrigerate or freeze. The texture suffers and they end up soggy or stale.

Nutrition

Serving: 12chips, Calories: 113kcal, Carbohydrates: 23g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 23mg, Potassium: 97mg, Fiber: 3g, Sugar: 1g, Calcium: 42mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.