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.

Course Appetizer, Snack

Cuisine Mexican

Cook Time 15

Total Time 15

Servings servings

Calories 134kcal

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.

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.

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.