Home Made Tortilla Chips

tortilla chips

Simple, easy, dirt cheap and delicious. Don’t pay $4-$7 a bag if you don’t want to, these are better.


Corn tortillas. Yellow, Blue, Red, whatever. As many as you want. 3 tortillas=1 serving.

Oil. Lots of it for frying


Cooking spray for baking

salt or your favorite seasoning (I recommend a mix of salt, pepper, cumin and smoked paprika)

Optional: a squeeze of lime juice (Chipotle does this to their chips. It’s not drugs, it’s lime juice that makes them SO addictive.)


  • Sometimes corn tortillas stick together, be sure to separate them before you start. You don’t have to, but I always discard the top tortilla. More often than not it’s soggy and weird.
  • Stack up your tortillas and cut them into 8 equal triangles.


  • In a pot, pan or deep fryer, fry your tortilla triangles in batches in 350ºF vegetable oil.
  • Remove from oil and drain well using a strainer or paper towels in a bowl.
  • While the chips are still screaming hot, season and add a light sprinkle of lime juice if desired. Toss to distribute the flavor.


  • Preheat oven to 350º F
  • Spray a large baking sheet with cooking spray.
  • Spread the tortilla triangles in a single layer.
  • Spray them with more cooking spray and lightly season with salt or other seasoning.
  • Bake 10 minutes, remove from oven and turn the tortillas and move them around if they’re not cooking evenly.
  • Lightly season again.
  • Return the chips to the oven for another 5-ish minutes or until lightly browned. Don’t worry if they’re not super crispy at first, they’ll continue to crisp up as they cool.
  • Dump ’em in a bowl lined with paper towels.
  • If desired, lightly sprinkle with lime juice while the chips are still hot and toss to evenly distribute.

The hardest part of this recipe is resisting the urge to eat them until they’re safely cooled.

Try them with Spinach Artichoke DipBuffalo Chicken DipRoasted Tomato Salsa, or Salsa Verde!



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