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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.Â
- 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
Thanks for the ingredients. Made the chicken on last time it was like exactly the flavor. Could you make a recipe for homemade thin torillia wraps? Like the the tortilla press and all. Great stuff! Thanks!
Hi KL, I’m glad you enjoyed them and thanks for the suggestion! I’ll look into it! – Meggan
I’ve tried a few other recipes, before finding yours just now.
I haven’t been able to get the chips to be thin. I see now that there are specific corn tortillas that are “extra thin”.
If I bake them, will they still come out thin? Or do I have to fry them?
Also, from the past recipes I’ve tried, the chips haven’t tasted good the next day. They’ve tasted soggy. They’ve been thick and crispy the first day, and soggy the next day. Any ideas why?
Also, if I have to fry them, I have olive, peanut, almond, and avocado oil. Are any of those good for frying?
Hey there! Sorry I didn’t reply sooner, I did get your email too. Thanks for your patience.
If you start with extra-thin tortilla chips and bake them, yes they will still be thin. But if you use regular tortillas, you will probably be disappointed after baking them. If you want thin and crispy, frying regular tortillas is definitely the best option.
You’re right, chips on the second day don’t taste good. Mine generally get super chewy. It’s a humidity issue. Even if you deep-fry your chips, if there is humidity, they might be soggy or chewy the second day.
As far as for frying, you want something that can withstand a high temperature. Avocado oil has a really high smoke point, around 500 degrees, so that would work. It would just be a question of whether you like the taste of chips fried in it. Beyond that, peanut oil has a neutral flavor and a high smoke point too. It’s a good choice. Olive oil works if it’s light/refined. Almond oil can’t really handle the high temperature.
I hope I’ve answered all your questions! Please let me know if you have any more. I will reply to your email also. Thanks again for your patience. Take care! -Meggan
Thank you for the response.
I made a batch a few hours before your response, this time with extra thin tortillas.
I think this is closer, but they were still too dark.
Ok, good to know that it’s not me. That they don’t taste good the next day for other people too.
It sounds like Avocado oil is the best choice. I will try that next time.
Will they still be thin if I bake them, or do I have to fry them?
I am trying to get them like Chevys or Chilis chips that they serve in restaurants, if you are familiar with those.
Here’s a picture of Chilis chips:
https://static.olocdn.net/menu/chilis/ae0842882919f169d2621125916afaf8.jpg
The extra thin corn tortillas that I bought were yellow. I don’t know where to find extra thin white corn tortillas, or if they exist. The ones in the picture look white.
If I fry them, is a small stainless steel 2 qt pot ok? I do have a dutch oven, but I’d need more oil to get it to 1/4 ” high, and that seems like a lot of oil for really just a single serving of chips.
Hi! Thank you for the recipe! I would like to make garlic flavoured chips. Do u have any tips ? Thank you !
Hi! I am excited to try this. I love chips. When do you put the lime juice on?
Really love these, Meggan!Â
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. 🙂
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!
Just to note if you can’t find extra thin tortillas cut your chips into smaller sections. Â 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.
Do you brush both sides of the tortilla with olive oil? Â Thanks! Â
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….
Can you tell me the brand of tortillas that you used? Â I’m not sure if mine are extra thin. Â 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!!
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!