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Homemade Tortilla Chips

I make these homemade tortilla chips to serve with roasted tomatillo salsa. They have a little heat from the chipotle. If you prefer plain, just sprinkle with salt after frying. —David Ross, Spokane Valley, Washington
  • Total Time
    Prep Time: 10 min. Cook Time: 15 min.
  • Makes
    4 servings

Ingredients

  • 3/4 teaspoon salt
  • 1/2 teaspoon ground chipotle pepper
  • 10 corn tortillas (6 inches)
  • Canola or corn oil for deep-fat frying

Directions

  • In a small bowl, mix salt and chili powder. Cut each tortilla into 4 wedges. In an electric skillet, heat 1 in. of oil to 350°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
  • Transfer chips to a large bowl; sprinkle with salt mixture and gently toss to coat.

Homemade Tortilla Chips Tips

Why are my homemade tortilla chips chewy?

If your homemade tortilla chips are chewy, chances are the oil temperature was too low when you added the tortillas, and they ended up soaking up too much oil as they cooked. To ensure a crisp chip, hold off on frying the tortillas until your oil tests are at exactly 350°F. Additionally, fry the tortillas in smaller batches to avoid overcrowding, which could also result in greasier, chewier chips. Find more tips on oil tips and which oils are best for frying.

How do you keep homemade tortilla chips fresh?

Homemade tortilla chips taste best the day they are made, but they can be stored for up to one week in an airtight container. For extra freshness, stack layers of chips between paper towels. But these chips are so delicious, we guarantee they won’t stick around for long!

What goes with tortilla chips?

Pair your homemade tortilla chips with homemade guacamole. You also can’t go wrong with one of our top 10 salsa recipes.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
10 chips: 183 calories, 8g fat (1g saturated fat), 0 cholesterol, 479mg sodium, 27g carbohydrate (1g sugars, 4g fiber), 3g protein.

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