Corn Tortilla Chips From Scratch
Crispy, golden chips with a hearty corn flavor—perfect for dipping in salsa, guac, or hummus. This method uses your cooked homemade tortillas and can be baked or fried.
Snacks
Snacks
Baked or fried, perfect for dips.
60 Chips
10 mins
10 mins
20 mins
Equipment
Unbleached Parchment Paper
Unbleached Paper Towels
Ingredients
Instructions
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Preheat oven to 375°F (190°C).
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Cut tortillas into 6 triangles each.
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Lay out on a parchment-lined baking sheet in a single layer.
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Lightly brush both sides with oil and sprinkle with salt or seasonings.
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Bake for 10 minutes, flip, then bake another 5–10 minutes until crisp and golden.
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Sprinkle with salt.
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Heat 1–2 inches of neutral oil in a deep skillet to 350–365°F (175–185°C).
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Cut tortillas into wedges.
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Fry in batches for 45–60 seconds per side or until golden and puffed.
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Remove with a slotted spoon and drain on paper towels.
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Sprinkle with salt while still hot.
Baking
Frying
Notes
- Day-old tortillas work best—they’re slightly drier and crisp better.
- Optional: add chili powder, cumin, lime zest for seasoning.
- Store cooled chips in an airtight container for up to 3 days.