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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. Or, scroll down for details on deep-frying tortilla chips.
Recipe ingredients:
Ingredient notes:
- Tortillas: Use extra-thin tortillas if possible. My favorite are Mission brand extra-thin corn tortillas. I’ve seen them at Target, Walmart, and Ralph’s.
- Frying oil: For deep-frying, 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.
Baking instructions:
- Preheat oven to 350 degrees. 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.
- 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.
- Sprinkle again with salt. Bake an additional 6 to 10 minutes, or until lightly browned. Remove from oven and serve.
Frying instructions:
- Heat oil in a deep fryer or Dutch oven to 350 degrees. Drop a few handfuls of chips in at a time and fry until lightly browned, about 2 minutes.
- Using a slotted spoon or tongs, transfer to paper towels and sprinkle with salt. Repeat with remaining chips.
Recipe tips and variations:
- Chipotle copycat: Add a spritz of fresh lime juice and a sprinkle of salt.
- Salsas for dipping: Chipotle Tomato Salsa (mild), Chipotle Corn Salsa (medium), Chipotle Tomatillo Salsa (medium), Chipotle Hot Salsa, Chipotle Guacamole
- Mediterranean: Top your chips with lemon juice and paprika and dip into Hummus.
- Italian: Top with garlic salt and Parmesan cheese and dip into some Marinara Sauce or Spinach Dip.
More delicious dips:
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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.
Ingredients
- 24 extra-thin corn tortillas (see note 1)
- 2 tablespoons olive oil
- Kosher salt
- Oil (for frying only, see note 2)
Instructions
To bake the tortilla chips:
- Preheat oven to 350 degrees. 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.
- 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.
- 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:
- Heat oil to 350 degrees. Drop a few handfuls of chips in at a time and fry until lightly browned, about 2 minutes.
- Using a slotted spoon or tongs, transfer to paper towels and sprinkle with salt. Repeat with remaining chips.
Notes
- Tortillas: Use extra-thin tortillas if possible. My favorite are Mission brand extra-thin corn tortillas. I've seen them at Target, Walmart, and Ralph's.
- Frying oil: For deep-frying, 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.
- Chipotle copycat: Add a spritz of fresh lime juice and a sprinkle of salt.
- Salsas for dipping: Chipotle Tomato Salsa (mild), Chipotle Corn Salsa (medium), Chipotle Tomatillo Salsa (medium), Chipotle Hot Salsa, Chipotle Guacamole
- Mediterranean: Top your chips with lemon juice and paprika and dip into Hummus.
- Italian: Top with garlic salt and Parmesan cheese and dip into some Marinara Sauce or Spinach Dip.
Nutrition
Calories: 134kcalCarbohydrates: 23gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 23mgPotassium: 97mgFiber: 3gSugar: 1gCalcium: 42mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hello,
You wrote:
“Tortillas: Use extra-thin tortillas if possible. My favorite are Mission brand extra-thin corn tortillas. I’ve seen them at Target, Walmart, and Ralph’s.”
I actually just bought these before I stumbled onto your page. To me they are too thick. I am looking for the Chili’s thickness. I read (someplace else) in general I need to get, “restaurant grade extra thin corn tortillas”. These are only good for chips to thin for anything else. Any ideas?
Thanks,
Jim
Hi Jim! Thank you so much for your question! The Mission brand are the thinnest I could find. I, too, love Chili’s almost impossibly thin chips. I haven’t found a place that sells them that thin, however. I’m so sorry about that! If you do locate a place that sells them, please write back and let me know! Take care and please let me know if you have any more questions! – Meggan