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Why buy store-bought when you can whip up your own batch of Fried Tortilla Chips right at home?
Turning tortillas into chips is surprisingly easy and way more satisfying than grabbing a bag off the shelf. These crunchy, salty fried tortilla chips are golden, crisp, and totally addictive. Whether you’re serving them with Authentic Mexican Salsa or a big bowl of creamy Guacamole, they’re a hit with both kids and adults. Perfect for parties, snacking, or your next taco night!
What Makes These Fried Tortillas Work
It all comes down to the simplicity and technique of making Fried Tortilla Chips. Using flour or corn tortillas, you can easily turn leftovers into crispy golden chips with just a few pantry staples. The hot oil creates those irresistibly crunchy bubbles and edges you’d never get from baking.
Seasoning them right after frying locks in flavor, and the combination of salt, garlic powder, and onion powder gives every chip a savory boost. Whether you’re making fried tortilla chips for snacking or serving them with dips, the result is always crunchy, fresh, and way better than store-bought.
What Goes Into This Recipe
With just a few basic ingredients, you can make perfectly crisp and flavorful Fried Tortilla Chips right at home. These pantry staples come together quickly for the ultimate homemade snack.
- Tortillas – Use flour or corn tortillas, whichever you prefer. Flour tortillas fry up slightly puffier and lighter, while corn tortillas give you that classic chip crunch.
- Oil – Choose a high-smoke point oil like canola, vegetable, peanut, or coconut oil for frying. Avoid olive oil for deep frying as it can burn quickly.
- Salt – Coarse salt adds the perfect savory finish as the chips come out of the oil.
- Garlic Powder & Onion Powder – A sprinkle of both gives these fried flour tortillas an extra punch of flavor.
Note: Please see recipe card at the bottom for measurements.
How To Make Fried Tortilla Chips
- Prepare the Oil: Pour oil into a skillet or frying pan, about 1/4-inch deep. Heat over medium-high until it reaches 350°F (175°C).
- Test the Temperature: Drop a small piece of tortilla into the oil. If it sizzles and bubbles immediately, the oil is ready for frying.
- Add the Tortillas: Using metal tongs, carefully place a few tortilla wedges into the oil in a single layer. Don’t overcrowd the pan.
- Fry Until Golden: Turn the chips occasionally with a slotted spoon and fry for 1–2 minutes, or until golden and crisp. Reduce heat if they brown too quickly.
- Drain the Chips: Transfer chips to a paper towel-lined plate. Blot the tops with another towel, then move them to a clean baking sheet or serving platter.
- Season and Serve: While still hot, sprinkle with salt, garlic powder, and onion powder. Add a pinch of chili powder or cayenne for extra heat if desired.
These Fried Tortilla Chips are the perfect partner for all your favorite dips. Try them with creamy, melty Queso (Mexican Cheese Dip) for that classic Tex-Mex pairing. They also hold up beautifully to rich, cheesy Spinach Artichoke Dip with Bacon, adding just the right crunch. If you’re looking for something bold and hearty, scoop up some Buffalo Chicken Dip—the heat and flavor combo is irresistible.
Whether you’re hosting a party or just craving a salty snack, these chips are made to be dipped and devoured.
Recipe FAQ’s
Use a high smoke point oil like canola, vegetable, peanut, or coconut oil. Avoid olive oil as it can burn quickly at frying temperatures.
If the oil is too hot, chips will brown before they crisp. Lower the heat slightly and let the oil cool down between batches if needed.
Yes, but the texture will be different. Frying gives that signature bubbly, crisp crunch. Baking works in a pinch, but won’t be quite the same.
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Fried Tortilla Chips
Ingredients
- 1 cup cooking oil for frying, canola oil, vegetable oil, extra virgin olive oil, peanut oil, coconut oil
- 8 flour tortillas or corn tortillas, cut into 8 wedges each
- 1 tablespoon coarse salt or more if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Heat oil in a large skillet or frying pan over medium-high heat (350°F | 175°C). You want a depth of at least 1/4 of an inch in the base of your pan.
- Test oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it's ready.
- Fry a few chips at a time, placing them carefully in the oil with metal tongs, so that they are in an even layer. Do not overcrowd the pan.
- Turn them occasionally in the oil with a slotted spoon until lightly browned and crisp, about 1-2 minutes. (If the chips brown too quickly, reduce the heat and let the oil cool for a minute before continuing.)
- Use tongs or a slotted spoon to transfer chips onto paper towel-lined plate. Blot the chips of excess oil with another sheet of paper towel and transfer them to a dry, clean baking sheet or serving platter.
- Repeat the cooking process with the remaining chips until all done.
- Sprinkle salt, garlic powder and onion powder. Add a pinch of chili powder or cayenne for a kick of heat!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
