Ready to transform a stack of ordinary tortillas into crispy, salty perfection? Here’s a rundown of the essential ingredients you’ll need to make homemade tortilla chips:

• Corn Tortillas: These are the foundation for achieving that ultra-crispy, authentic restaurant-style tortilla chip. You can use white, yellow, or even homemade corn tortillas. While flour tortillas are an option, corn tortillas are the key to the signature crunch. They also hold their crispness longer after frying or air-frying. The best tortilla chips always start with high-quality corn tortillas.
• Oil (for Frying): Opt for a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or avocado oil. When deep-frying, you’ll need enough oil to fill a heavy-bottomed pot by about 2 inches. If you choose the air fryer method, a simple spritz of cooking spray is all you require. The right oil is crucial for perfectly crispy and golden chips.
• Salt: I’m a big fan of using flaky sea salt because it provides the ideal burst of saltiness and a delightful textural crunch. However, feel free to use any type of salt you prefer. Below you’ll find an array of exciting seasoning ideas to experiment with! Don’t underestimate the power of high-quality salt to elevate your tortilla chips.

See the recipe card below for detailed ingredient quantities and specific instructions.

How to Make Homemade Tortilla Chips: Two Delicious Methods

Making homemade tortilla chips, whether by frying or air-frying, is surprisingly simple. The taste far surpasses anything you’ll find in a store-bought bag. Below, you’ll find concise overviews of both cooking methods, providing you with the information to make the best chips. (For detailed, step-by-step instructions, refer to the recipe card at the end of this post.)

Deep Frying for Restaurant-Style Tortilla Chips

If your goal is to recreate the ultra-crispy, golden texture of restaurant-style tortilla chips, then deep frying is the way to go. The key to perfect tortilla chips lies in the frying technique.

But don’t be intimidated by the thought of deep-frying at home. With the right tools and some careful attention, the process can be easier than you think. Here are the three tools I highly recommend to streamline the process and achieve consistently great results:

• A Heavy-Bottomed Pot: A Dutch oven is ideal, but any deep, sturdy pot will work effectively. The key is that a heavy bottom provides excellent heat retention, which helps maintain a consistent oil temperature for even frying.
• A Deep-Fry Thermometer: While not essential, a deep-fry thermometer is a game-changer for ensuring consistent results. Maintaining the correct oil temperature is crucial. If the oil is too hot, the chips will burn quickly. If it’s too cold, they’ll absorb too much oil and become soggy. But don’t let the lack of a thermometer stop you from making this recipe!
• A Slotted Spoon or Strainer: This tool is essential for efficiently transferring the fried chips from the hot oil to a paper towel-lined baking sheet, allowing excess oil to drain and helping the chips stay perfectly crisp.

Start by cutting your corn tortillas into uniform triangles using a sharp knife or a pizza cutter. A simple trick is to stack a few tortillas together and cut them into 6 wedges each for efficiency.

Next, heat about 2 inches of oil in your heavy-bottomed pot over medium-high heat. Aim for an oil temperature of 360°F (180°C). If you don’t have a thermometer, you can test the oil’s readiness by carefully dipping a corner of a tortilla triangle into the hot oil. If it bubbles vigorously and immediately, the oil is hot enough. As a test run, fry that single chip, monitoring how long it takes to turn golden and crisp – it should take about 2 minutes.

Carefully add a handful of tortilla wedges to the hot oil, making sure not to overcrowd the pot (avoid any overlapping). Fry them for approximately 1 to 2 minutes, stirring gently to ensure they cook evenly, until they achieve a beautiful golden-brown color and become wonderfully crispy. Use your slotted spoon or strainer to transfer the freshly fried chips to a baking sheet lined with paper towels.

While the chips are still warm, immediately sprinkle them with salt so that it adheres properly. Serve immediately and enjoy the satisfying crunch!

Air Frying for a Healthier, Crispy Snack

If you’re looking for a lighter, less-messy method that minimizes oil usage, air-frying is an excellent choice. It produces impressively crispy chips without the need for traditional deep-frying. Air fried tortilla chips provide a guilt-free snacking experience.

Begin by preheating your air fryer to 360°F (180°C). While the air fryer is heating, cut your corn tortillas into triangles and spread them out on a baking sheet or cutting board. Generously spray both sides of the tortilla wedges with cooking spray, this will encourage even crisping and browning.

Once the air fryer is preheated, arrange a batch of the tortilla triangles in a single layer within the air fryer basket, ensuring there is no overlapping. Cook for 2 minutes, then flip the chips and air-fry for an additional 2 to 3 minutes, or until they turn golden brown and achieve your desired level of crispness. Remove the finished chips from the air fryer and sprinkle them with salt while they are still warm. Repeat this process with the remaining chips.

Note: Keep in mind that every air fryer cooks slightly differently. Pay close attention to your first batch and adjust the cooking time as needed to achieve optimal crispness without burning.

The Best Dips to Pair with Your Homemade Chips

These salty, crunchy homemade tortilla chips are practically begging to be dipped, dunked, and scooped! To make your party, or snack time a hit, here are some of my favorite crowd-pleasing dip pairings:

• Pico de Gallo: A fresh and vibrant salsa made with chopped tomatoes, onions, cilantro, and jalapeños.
• Tomatillo Salsa Verde: A tangy and slightly spicy green salsa made from roasted tomatillos, chili peppers, and cilantro.
• 7 Layer Dip: A layered dip with refried beans, guacamole, sour cream, salsa, cheese, olives, and green onions.
• Black Bean and Corn Salad: A refreshing salad made with black beans, corn, bell peppers, red onion, and a lime vinaigrette.
• Chicken Taco Dip: A creamy dip with shredded chicken, taco seasoning, cream cheese, and salsa.
• Pineapple Salsa: A sweet and tangy salsa made with diced pineapple, red onion, cilantro, and jalapeño.
• Texas Caviar: A bean and corn salsa with black-eyed peas, avocado, and a tangy dressing.
• Slow Cooker Queso Dip: A warm and cheesy dip made with processed cheese, milk, and diced tomatoes.
• Pimento Cheese: A Southern classic made with shredded cheddar cheese, pimentos, mayonnaise, and seasonings.
• Hot and Creamy Artichoke Dip: A rich and flavorful dip made with artichoke hearts, cream cheese, mayonnaise, and Parmesan cheese.

And don’t forget that they make an excellent base for the ultimate homemade sheet pan nachos!

Storing Homemade Tortilla Chips for Maximum Freshness

To ensure your homemade tortilla chips stay crisp and delicious, proper storage is crucial. Here’s how to keep them fresh:

Let the chips cool completely before storing to prevent residual heat from creating steam, which can lead to soggy chips. Once cooled, store them in an airtight container or a zip-top bag at room temperature. They will maintain peak crispness for up to 3 days (they are best enjoyed within the first 1–2 days). Placing a paper towel inside the container or bag can help absorb any excess moisture.

To Re-crisp: If your chips lose a bit of their crunch, you can easily revive them. Warm them in a 350°F (175°C) oven for about 5–7 minutes, or air-fry them at 375°F (190°C) for 2–3 minutes, shaking the basket halfway through.

Can You Freeze Them? Absolutely! Yes, you can even freeze homemade tortilla chips for longer storage. After they have cooled completely, transfer them to a freezer-safe bag or container and freeze for up to 1 month. When you’re ready to enjoy them, reheat the chips in a 350°F (175°C) oven for 5 to 8 minutes until they are crisp and warm. Making a big batch and freezing some for later is a great way to prep ahead of time for parties or impromptu snacking.