Here’s how to make homemade tortilla chips baked or fried! These fresh warm corn chips made from scratch are simply sublime.
- Fried method (crispiest, best for storage): In your largest frying pan, cover the bottom with about 1/4” of neutral oil. Heat the pan over medium high heat until it between 325 and 350 degrees Fahrenheit (or it bubbles rapidly when a chip is added). Throw in a batch of chips one at a time in a single layer: a large skillet should fit 3 tortillas-worth at once (24 chips). Cook 30 seconds, then flip the chips with tongs. Continue to cook another 30 seconds to 1 minute, flipping the chips constantly until they are evenly golden brown. Remove to a paper towel lined plate and sprinkle with flaky salt or kosher salt. Note that older dryer tortillas will turn a darker brown but end up crispier.
- Baked chips (easy, eat right away): Preheat the oven to 350 degrees Fahrenheit. Brush the tortillas slightly with olive oil on both sides, then use a pizza cutter to slice them into 8 wedges per tortilla. Line a baking sheet with parchment paper. Place the wedges on top in a single layer and lightly sprinkle the top of the chips with salt. Bake until browned and crispy, 15 to 20 minutes, rotating the baking sheet for even baking. You may notice towards the end some chips are soggy while others are crisp: remove the crisp chips and keep baking the soggier ones. Remove from the oven and allow to cool. Baked tortilla chips are best eaten fresh from the oven.
- Category: Snack
- Method: Baked or fried
- Cuisine: Mexican inspired
- Diet: Vegan
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