Homemade Tortilla Chips — Baked & Fried (From Fresh or Leftover Tortillas)
Homemade tortilla chips are an easy, satisfying snack — made from fresh or leftover tortillas. Learn both baked and fried methods so you can make crunchy chips for salsa, guacamole, or nachos with minimal fuss.
Tortilla Chips — Baked & Fried (from leftover or fresh tortillas)
Turn tortillas into crunchy chips — perfect for dips, nachos, or snacking. This recipe covers both baked and fried methods.
Servings 7 cups of chips
Equipment
- Baking sheet and rack (for baked chips)
- Pastry brush (for baked)
- Heavy skillet or Dutch oven and thermometer (for frying)
- Slotted spoon or spider for frying
Ingredients
- 12 corn or flour tortillas store-bought or homemade
- 2 –3 tbsp neutral oil for brushing OR vegetable oil for frying (about 2 cups)
- Salt to taste
- Optional seasonings: chili powder garlic powder, smoked paprika, lime zest
Instructions
Baked Instructions
- Preheat oven. 400°F (200°C).
- Cut tortillas. Stack and cut into 6 or 8 wedges.
- Oil & season. Toss wedges lightly with oil (or brush) and spread in a single layer. Sprinkle salt and optional seasonings.
- Bake. 8–12 minutes, flipping once, until crisp and golden. Watch closely — flour chips brown faster than corn.
- Cool & store. Transfer to a rack to cool; they crisp more as they cool.
Fried Instructions
- Heat oil. Heat 2–3 inches of oil to 350°F (175°C).
- Cut tortillas. As above, into wedges.
- Fry in batches. Fry wedges 45–90 seconds until golden and crisp. Drain on paper towels and season immediately with salt.
- Cool & store. Let cool to crisp up fully.
Why make chips at home
Homemade chips are crispier, fresher, and far more customizable than store-bought. You control oil, salt, and seasonings — and you can rescue tortillas headed for staleness.
Technique & tips
- For baked chips: toss wedges lightly in oil, spread single layer on a baking sheet, and bake at 400°F until golden. Flip halfway for even crisping.
- For fried chips: maintain 350°F oil and fry in small batches to keep temperature steady. Drain on paper towels and season immediately.
- Even size: Cut wedges the same size so they cook uniformly.
Troubleshooting
- Soggy chips (baked): Bake in a single layer with space between pieces; crowding traps steam.
- Greasy chips (fried): Oil too cool — use a thermometer and adjust heat so oil stays at ~350°F.
- Uneven browning: Rotate pans and flip chips halfway through bake time.
Seasoning ideas
- Simple: sea salt and lime zest.
- Spicy: chili powder, smoked paprika, or Tajín.
- Savory: garlic powder + grated Parmesan (use sparingly on baked chips).
Storage & uses
- Cool completely before storing in an airtight container — chips can stay crisp for about 1 week.
- Use for nachos, bowl toppers, or scoopable snacks paired with dips.