Description
These crispy, golden homemade corn tortilla chips are made from just a few ingredients and are perfect for snacking, dipping, or adding to your favorite Mexican dishes. Fresh, crunchy, and way better than store-bought.
Ingredients
Scale
- 12 corn tortillas
- 2 cups vegetable oil (for frying)
- Salt, to taste
- Optional spices: chili powder, lime zest, garlic powder, smoked paprika
Instructions
- Heat 1 to 1.5 inches of oil in a large skillet over medium heat to 350°F.
- Cut tortillas into quarters or sixths using a knife or pizza cutter.
- Gently place tortilla wedges in hot oil in small batches. Fry for 1–2 minutes per side until golden and crispy.
- Remove with tongs or slotted spoon and place on paper towels to drain excess oil.
- Immediately sprinkle with salt or desired seasoning while chips are still hot.
- Let cool slightly before serving.
Notes
- Use slightly stale or dry tortillas for best texture.
- Don’t overcrowd the pan—fry in small batches.
- Monitor oil temperature for even cooking.
- Store in an airtight container for up to 5 days.