Everyone loves the smell and taste of fresh tortilla chips. Hot out of the oil, with the perfect amount of salt and crispness, it’s a feeling you can’t resist. Add a little extra tang with a splash of Tajin and you have yourself a winner. This tortilla chip recipe is just what you need for your next game night.
SIMPLE STEPS THAT MAKE A DIFFERENCE!
This simple homemade tortilla chip recipe will make all the difference. I love when tortilla chips are warm and have that perfect touch of salt! They are not too thick and they are not too thin either. Another great part about making your own tortilla chips is that you won’t open a bag of chips that are half crushed. Nothing like spending your hard earned money on crushed chips! This may take a few minutes to accomplish, but it is well worth it.
KEY INGREDIENTS TO THE BEST FRESH CHIPS
- Canola Oil– I like to fry in canola oil, mostly because it has a high smoke point than Lard. You will get a nice even fry with canola oil.
- Kosher Salt– Kosher salt is easier to control when adding it to chips. The perfect time to add salt is straight out of the hot oil, that is when it will sticks to the chips the easiest.
STEPS TO MAKING FRESH TORTILLA CHIPS FROM SCRATCH
- In your skillet, heat up 2 c. of oil to 325⁰ F.
- Once your oil is hot, take one of your tortilla triangles and dip it in the oil. If upon entry of the oil, the tortilla bubbles on the edge rapidly, then the oil is ready.
- Once the oil is ready, add in about 5-6 tortilla triangles at a time, making sure not to overcrowd the skillet.
- Cook the tortilla chips on each side for about 20-30 seconds. Do not walk away from the skillet while cooking your chips, as they can over cook very quickly if left unattended.
- The perfect chip should be slightly golden and crispy. They should break easily with little pressure.
- After every batch of chips is done. Use your slotted spoon to move your chips to a plate with paper towels to soak up the excess oil.
- As soon as you can, sprinkle kosher salt and a splash of Tajin on the freshly cooked chips.
- Repeat steps until all of your chips are done. Serve with my recipe for fresh Guacamole and/or Salsa. Enjoy!
TIPS FOR SUCCESSFUL TORTILLA CHIPS
- Chips are chewy– means the oil was not hot enough before you starting cooking them.
- Chips taste burnt– The oil was too hot, or was not fresh. When the oil is too hot the chips will cook quickly and can scorch easier. If your oil is old, it will have the tendency to leave a burnt flavor on food.
- Be sure to start with fresh oil. You will be happy you did.
- Use a slotted spoon to remove the chips from the oil. If you use a slotted spoon you will have more success in removing more chips at one time.
FREQUENTLY ASKED QUESTIONS ABOUT TORTILLA CHIPS
You can bake tortilla chips. They may not come out as crispy or as flavorful. They will have a lower fat content because they are not fried. Some have substituted using a air fryer instead.
Classic Salsa, Salsa Verde, Skillet Queso, Guacamole and Buffalo Chicken Dip are some of the best dips for tortilla chips.
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Homemade Tortilla Chip Recipe
Equipment
- Shallow Skillet
- Slotted Spoon
- Paper Towels
Ingredients
- 20 Fresh Corn Tortillas any color cut into ¼ triangles
- 2 c. Canola Oil Fresh
- Kosher Salt for seasoning
- Tajin for seasoning
Instructions
- In your skillet, heat up 2 c. of oil to 325⁰ F.
- Once your oil is hot, take one of your tortilla triangles and dip it in the oil. If upon entry of the oil, the tortilla bubbles on the edge rapidly, then the oil is ready.
- Once the oil is ready, add in about 5-6 tortilla triangles at a time, making sure not to overcrowd the skillet.
- Cook the tortilla chips on each side for about 20-30 seconds. Do not walk away from the skillet while cooking your chips, as they can over cook very quickly if left unattended.
- The perfect chip should be slightly golden and crispy. They should break easily with little pressure.
- After every batch of chips is done. Use your slotted spoon to move your chips to a plate with paper towels to soak up the excess oil.
- As soon as you can, sprinkle kosher salt and a splash of Tajin on the freshly cooked chips.
- Repeat steps until all of your chips are done. Serve with my recipe for fresh Guacamole and/or Salsa. Enjoy!
Notes
My chips taste burnt; the oil was too hot, or was not fresh
My family loves making tortilla chips together. Thank you so much!
I can’t and won’t stop munching. These tortilla chips are so addictive!
With the price of chips these days, why not make your own ‘fresh’ ones! I always have either fresh corn and or flour tortillas on hand, and oil is a staple in my house, so ‘Viola’…I’m chippin and dippin and enjoying these fresh homemade treats!
I love this! homemade tortilla chips are so much better than store bought!
Loved making these. So much better than store bought!
Delish chips, never knew they were SO GOOD!