You know a recipe is good when you swear you will just taste one and suddenly the bowl is empty. These Fried Tortilla Chips are exactly that kind of problem. Hot, crisp, blistered in all the right places, and wildly better than anything from a bag.
This is what happens when you turn tortillas into chips the old fashioned way, straight into hot oil and out again in under a minute. Whether you are frying corn or a fried flour tortilla, this method gives you crunchy chips with that fresh, just-fried flavour that makes salsa taste ten times better.
- Why These Chips Ruin Store Bought Ones Forever
- The Ingredients That Do All The Work
- Optional Extras If You Want To Get Fancy
- How To Make Fried Tortilla Chips
- Chip Making Tips I Swear By
- Recipe FAQ’s
- Fried Tortilla Chips Recipe
Why These Chips Ruin Store Bought Ones Forever
Fried Tortilla Chips cook up light, crisp, and shatteringly crunchy without being greasy. Because you are frying them fresh, they puff slightly and blister instead of turning dense or oily, which makes them perfect for scooping, dipping, and piling high with toppings.
This method also works for both corn tortillas and fried flour tortilla chips, so you can use whatever you have on hand. Once you see how easy it is to make tortillas into chips at home, buying them pre made honestly feels unnecessary.
The Ingredients That Do All The Work
With just a few basic ingredients, you can make perfectly crisp and flavorful Fried Tortilla Chips right at home. These pantry staples come together quickly for the ultimate homemade snack.
- Tortillas: Corn tortillas give you classic crunch, while a fried flour tortilla is lighter and crispier with a slightly softer bite.
- Oil For Frying: A neutral oil with a high smoke point keeps the chips crisp and evenly fried.
- Salt: Season while the chips are hot so it sticks properly and actually tastes good.
- Garlic Powder & Onion Powder : A sprinkle of both gives these fried flour tortillas an extra punch of flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Optional Extras If You Want To Get Fancy
These little extras are perfect if you want to dress your chips up a bit or match them to whatever dip situation you have going on.
- Seasoned Salt Or Taco Spice: Toss the chips lightly while warm for instant flavour.
- Lime Zest: Adds brightness and makes the chips dangerously snackable.
- Chilli Powder Or Paprika: A light dusting gives heat without overpowering the crunch.
How To Make Fried Tortilla Chips
- Prepare the Oil : Pour oil into a skillet or frying pan, about 1/4-inch deep. Heat over medium-high until it reaches 350°F (175°C).
- Test the Temperature : Drop a small piece of tortilla into the oil. If it sizzles and bubbles immediately, the oil is ready for frying.
- Add the Tortillas : Using metal tongs, carefully place a few tortilla wedges into the oil in a single layer. Don’t overcrowd the pan.
- Fry Until Golden : Turn the chips occasionally with a slotted spoon and fry for 1–2 minutes, or until golden and crisp. Reduce heat if they brown too quickly.
- Drain the Chips : Transfer chips to a paper towel-lined plate. Blot the tops with another towel, then move them to a clean baking sheet or serving platter.
- Season and Serve : While still hot, sprinkle with salt, garlic powder, and onion powder. Add a pinch of chili powder or cayenne for extra heat if desired.
These Fried Tortilla Chips are the perfect partner for all your favorite dips. Try them with creamy, melty Queso (Mexican Cheese Dip) for that classic Tex-Mex pairing. They also hold up beautifully to rich, cheesy Spinach Artichoke Dip with Bacon , adding just the right crunch. If you’re looking for something bold and hearty, scoop up some Buffalo Chicken Dip —the heat and flavor combo is irresistible.
Whether you’re hosting a party or just craving a salty snack, these chips are made to be dipped and devoured.
Chip Making Tips I Swear By
- Cut the tortillas evenly so they fry at the same speed and do not burn.
- Fry in small batches so the oil temperature stays hot and the chips stay crisp.
- Salt immediately after frying while the chips are still hot so it actually sticks.
- Let the chips drain briefly on paper towel but do not stack them while hot or they will steam.
Use a high smoke point oil like canola, vegetable, peanut, or coconut oil. Avoid olive oil as it can burn quickly at frying temperatures.
If the oil is too hot, chips will brown before they crisp. Lower the heat slightly and let the oil cool down between batches if needed.
The oil was likely not hot enough. Hot oil fries quickly and keeps the chips crisp.
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IngredientsUSMetric1x2x3x
- ▢ 1 cup cooking oil for frying, canola oil, vegetable oil, extra virgin olive oil, peanut oil, coconut oil
- ▢ 8 flour tortillas or corn tortillas, cut into 8 wedges each
- ▢ 1 tablespoon coarse salt or more if needed
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon onion powder
Instructions
- Heat oil in a large skillet or frying pan over medium-high heat (350°F | 175°C). You want a depth of at least 1/4 of an inch in the base of your pan.
- Test oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it’s ready.
- Fry a few chips at a time, placing them carefully in the oil with metal tongs, so that they are in an even layer. Do not overcrowd the pan.
- Turn them occasionally in the oil with a slotted spoon until lightly browned and crisp, about 1-2 minutes. (If the chips brown too quickly, reduce the heat and let the oil cool for a minute before continuing.)
- Use tongs or a slotted spoon to transfer chips onto paper towel-lined plate. Blot the chips of excess oil with another sheet of paper towel and transfer them to a dry, clean baking sheet or serving platter.
- Repeat the cooking process with the remaining chips until all done.
- Sprinkle salt, garlic powder and onion powder. Add a pinch of chili powder or cayenne for a kick of heat!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fried Tortilla Chips
Ingredients
- 1 cup cooking oil for frying, canola oil, vegetable oil, extra virgin olive oil, peanut oil, coconut oil
- 8 flour tortillas or corn tortillas, cut into 8 wedges each
- 1 tablespoon coarse salt or more if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Heat oil in a large skillet or frying pan over medium-high heat (350°F | 175°C). You want a depth of at least 1/4 of an inch in the base of your pan.
- Test oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it’s ready.
- Fry a few chips at a time, placing them carefully in the oil with metal tongs, so that they are in an even layer. Do not overcrowd the pan.
- Turn them occasionally in the oil with a slotted spoon until lightly browned and crisp, about 1-2 minutes. (If the chips brown too quickly, reduce the heat and let the oil cool for a minute before continuing.)
- Use tongs or a slotted spoon to transfer chips onto paper towel-lined plate. Blot the chips of excess oil with another sheet of paper towel and transfer them to a dry, clean baking sheet or serving platter.
- Repeat the cooking process with the remaining chips until all done.
- Sprinkle salt, garlic powder and onion powder. Add a pinch of chili powder or cayenne for a kick of heat!
