Homemade Tortilla Chips

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole. Or, scroll down for details on deep-frying tortilla chips.

Craving something salty? Me too.

Luckily, you can bake up your own Homemade Tortilla Chips in just 10 minutes! These are so good, you might never go back to store-bought.

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

How to Make Tortilla Chips

The first step to crunchy Homemade Tortilla Chips is to use extra-thin tortillas.

My favorite are Mission brand extra-thin corn tortillas. Here is a link to them on Amazon for viewing purposes only. I definitely suggest you buy them locally. I’ve seen them at Target, Walmart, and Ralph’s.

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

How to Make Tortilla Chips in the Oven

I suggest baking the tortilla chips for about 6 minutes, then flipping them. Bake them for an additional 6 to 10 minutes or until lightly browned and fragrant.

Under bake them, and they’ll come out chewy. Over bake them, and they’ll start to scorch.

If after 10 minutes they still seem chewy, put them in for a minute longer or so. Just keep a close eye on them. If they appear scorched, they will probably still taste great, so don’t worry too much.

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

 How to Fry Tortilla Chips

Baked tortilla chips are healthier, but deep-fried tortilla chips taste better.

If you decide you want to take a walk on the wild side, get out your deep-fryer, Dutch oven, or rimmed saute pan.

You can fry your chips in as little as 1 cup of oil (about 1/4-inch high) or as much as a couple of quarts if you want to do them all at once in your Dutch Oven.

Just be sure to get your oil to 350 degrees and try not to crowd the pot. Fry the chips for just a couple of minutes, until they are start to turn light brown, and then drain on paper towels.

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

Flavors

I’m obsessed with the Chipotle chips (the restaurant), so I make tortilla chips with a spritz of lime and a sprinkle of salt. If you love as much as I do, go for coarse. Nothing makes me happier than seeing giant granules of salt on my tortilla chips.

Here is a complete list of the copycat Chipotle Salsa recipes (and their guacamole):

Learn to make authentic Chipotle Hot Salsa with roasted tomatillos and spicy red chilis. It only takes 5 ingredients to whip up this copycat recipe at home!

You can also put your Homemade Tortilla Chips to use in other ways:

A photo of a clear bowl filled with black bean salsa. In the foreground a hand is holding a golden tortilla chip with chunks of tomato, bell peppers, black beans and red onion on it. It is taken against a dark background.

Save these Homemade Tortilla Chips to your “Appetizers” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.
5 from 2 votes
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Homemade Tortilla Chips

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.
Cook Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 126 kcal

Ingredients

  • 24 extra-thin corn tortillas
  • 2 tablespoons olive oil
  • Kosher salt
  • Oil (for frying only, see notes)

Instructions

To bake the tortilla chips:

  1. Preheat oven to 350°F. Line 2 baking sheets with aluminum foil for easy cleanup. Brush tortillas on one side with olive oil and arrange in stacks of 6. Cut each stack into 6 wedges.

  2. Spread tortilla wedges in a single layer on baking sheets and sprinkle with salt. Bake for 6 minutes, then use tongs to turn the chips over.

  3. Sprinkle again with salt. Bake an additional 6 to 10 minutes, or until lightly browned. Remove from oven and serve.

To fry the tortilla chips:

  1. Heat oil to 350 degrees. Drop a few handfuls of chips in at a time and fry until lightly browned, about 2 minutes.

  2. Using a slotted spoon or tongs, transfer to paper towels and sprinkle with salt. Repeat with remaining chips.

Recipe Notes

  1. If deep-frying the chips, you'll need 1 cup to 1 quart of oil (depending on the size of your pot and how many chips you want to fry at once). Use a flavorless oil with a high smoke point such as canola, corn, or grapeseed oil.

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Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

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11 comments

  1. I made these chips and literally… the kids ate them as soon as I took them out of the oven…couldn’t even transfer to a plate…they were gone that fast!

  2. Can you tell me the brand of tortillas that you used?  I’m not sure if mine are extra thin.  Thanks!

    • Of course!!! I used Mission Brand tortillas. I’ll have to make sure that’s listed in my post above. Mission corn tortillas, extra thin. I used to only be able to find them at Target but now I have found them at my regular grocery store. Good luck!!

  3. Do you brush both sides of the tortilla with olive oil?  Thanks!  

    • Hi Jen! I just did one side. I brush them with olive oil before stacking them, and then the opposing sides (most of them) get a bit of oil during the stacking process. I am sure they would be better if you brushed both sides, though! Then again they’d even better deep-fried….

  4. Just to note if you can’t find extra thin tortillas cut your chips into smaller sections.  If you don’t they tend to stay raw in the middle and if you cook them longer they get really brown around the edges (which is OK unless you’re going for a more authentic look.)

    • This is a super fabulous tip. Thank you so much! I will definitely try this out and update my recipe with it. You’re right, it’s easy for the tortillas to be “raw” (super chewy) in the middle if they aren’t baked long enough. Thank you again.

  5. I think I have some of those tortillas in my fridge right now so I’m totally making these. I thought this was going to be a super complicated post because that’s what I think when I see “homemade” and “tortilla” together and then (to my delight) it wasn’t!

    • Ha ha, Megan! Yeah if I’m ever actually making TORTILLAS please just punch me in the face. That is totally beyond the scope of my skills. :) I hope you’re having a great weekend!

  6. Really love these, Meggan! 

    I often make pita chips, but sometimes they taste too ‘chunky’ and what you really need is a nice thin and crispy tortilla chip like this. :-)

    • Hi Helen!!! It’s always so great to see your comments. These are lovely little chips and I will put them on the list for things to make for you when you visit California. :)

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