Homemade Tortilla Chips Recipe
Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.
Servings 12 servings
- 24 extra-thin corn tortillas
- 2 tablespoons olive oil
- Kosher salt
- Oil (for frying only, see notes)
To bake the tortilla chips:
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.
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:
- 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.