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Corn Tortilla Chips From Scratch

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 60 Chips
Cuisine: Snacks
Course: Snacks

Description

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.

Ingredients

  • 10 Homemade Corn Tortillas
  • 1 Pan of Avocado Oil
  • 1 Sprinkle of Salt

Equipment

  • Pizza Cutter
  • Baking Sheet
  • Unbleached Parchment Paper
  • Unbleached Paper Towels
  • Slotted Spoon or Tongs

Instructions

    Baking

    • Preheat oven to 375°F (190°C).
    • Cut tortillas into 6 triangles each.
    • Lay out on a parchment-lined baking sheet in a single layer.
    • Lightly brush both sides with oil and sprinkle with salt or seasonings.
    • Bake for 10 minutes, flip, then bake another 5–10 minutes until crisp and golden.
    • Sprinkle with salt.

    Frying

    • Heat 1–2 inches of neutral oil in a deep skillet to 350–365°F (175–185°C).
    • Cut tortillas into wedges.
    • Fry in batches for 45–60 seconds per side or until golden and puffed.
    • Remove with a slotted spoon and drain on paper towels.
    • Sprinkle with salt while still hot.

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.