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.