Emilie Meyer
Making tortilla chips at home is a simple process that can be done in a frying pan. Homemade tortilla chips are healthier, cheaper, and sturdier than store-bought chips. To make tortilla chips, you will need corn tortillas, oil, and salt. The tortillas should be cut into triangles, strips, or squares, and then fried in oil. The oil should be heated to around 350°F-370°F before adding the tortillas, and they should be cooked until golden brown and crispy. The chips can then be seasoned with salt and served.
| Characteristics | Values |
|---|---|
| Type of tortillas | Corn tortillas |
| Tortilla preparation | Cut into wedges, triangles, strips, squares, or pie slices |
| Oil temperature | 350°F-375°F(177°C) |
| Oil type | Canola, vegetable, avocado, safflower, peanut, olive, or corn oil |
| Oil quantity | 1/4-2 cups |
| Oil depth | 1/8"-1/2" or 1"-2" |
| Stovetop temperature | Medium-high heat |
| Stovetop type | Electric or gas |
| Frying pan type | Cast iron or non-stick |
| Frying time | 2-5 minutes |
| Frying technique | Fry in batches, do not overlap chips, flip once |
| Post-frying treatment | Drain on paper towels, salt, and/or season |
| Storage | Resealable plastic bag or airtight container |
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What You'll Learn
Oil temperature and type
To make tortilla chips on a frying pan, you will need to heat the oil to a temperature of around 350°F to 370°F. If you don't have a thermometer, you can test the oil by dropping in a small piece of tortilla. If it sizzles gently, the oil is ready. If it browns too quickly, the oil is too hot, and you should let it cool down before continuing.
The oil temperature will drop when you add the tortilla triangles, so you may need to increase the heat to high. Once the chips begin to colour, reduce the heat to low to prevent overheating between batches.
For frying tortilla chips, it is best to use a light-flavoured oil with a high smoke point, such as avocado oil, safflower oil, peanut oil, vegetable oil, canola oil, or soybean oil.
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Tortilla shape and cut
To make tortilla chips, you will need corn tortillas, oil, and salt. You can use vegetable, canola, avocado, safflower, peanut, or any other vegetable oil. You can also add some seasoning of your choice.
The first step is to cut the tortillas into the desired shape. The most popular shape for tortilla chips is triangles or wedges. You can cut them into six or eight triangular pieces, like a pie. You can also cut the tortillas into strips.
Tortilla chips are best fried in a wide pan with an inch or two of oil. You can also use a cast-iron skillet. Heat the oil to around 350°F (177°C). You can test if the oil is hot enough by dropping a small piece of tortilla into the oil. If it sizzles gently, the oil is ready. If it browns too quickly, the oil is too hot. If the oil is not shimmering, it is too cold.
Once the oil is hot, place a handful of tortilla triangles into the oil in a single layer. Fry them for about a minute or two, until they are crisp and golden brown. You can use metal tongs, a slotted spoon, or wooden chopsticks to remove the chips from the oil and place them on a paper towel. Sprinkle with salt and serve.
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Tortilla type and preparation
Tortilla chips can be made with corn tortillas or flour tortillas. For the best flavour, look for tortillas made using nixtamalized corn. Nixtamal is dried corn cooked and soaked in water with calcium hydroxide (slaked lime or cal). If you are making your own tortillas, use waxed/parchment paper on both sides of the dough ball—it will peel off much easier.
Stale tortillas are best for making chips. You can use fresh tortillas and let them sit for a few days, or you can dry them out first. To dry them out, leave the tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave. To dry them in the oven, lay them out in a single layer on a baking sheet and bake at 350°F for 5 minutes or 200°F for 10 minutes. Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave for 20 to 60 seconds. You can also buy stale tortillas from a local tortilla factory or a Mexican grocer.
To cut the tortillas into chips, stack them and cut them into triangles, squares, or strips. You can also cut them into wedges, like pie pieces. The size and shape of the chips will depend on how you plan to use them (for example, with salsas, charcuterie, chilaquiles, nachos, etc.).
Frying
Tortilla chips can be fried in oil on the stove or in an air fryer. To fry on the stove, use a wide pan with about an inch or two of oil. You can use vegetable oil, canola oil, avocado oil, safflower oil, peanut oil, or olive oil if you plan to eat the chips on the same day. Heat the oil to about 350°F to 370°F. To test the temperature, put a wooden spoon into the oil—if small bubbles form around the spoon, it is ready. If it bubbles hard, it is too hot. You can also test the oil by putting in a small piece of tortilla—it should sizzle gently. If it browns too quickly, the oil is too hot.
Once the oil is hot, carefully drop in the tortilla pieces, being careful not to let them overlap. Fry for about 1 to 3 minutes, turning once, until golden brown and crisp. Use a slotted spoon to remove the chips from the oil and place them on a paper towel to drain and season with salt. You can also use tongs or wooden chopsticks to remove the chips from the oil.
Baking
To bake the tortilla chips, preheat the oven to 375°F. Cut the tortillas into wedges, brush them lightly with oil, and then line them up on a large baking sheet. Make sure they are in a single layer and bake until crisp and golden brown. Baked tortilla chips will not be as light and crispy as fried ones, but they will still be delicious.
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Frying pan type and preparation
You can use a variety of frying pans to make tortilla chips, including cast iron skillets, wide pans, and regular frying pans. The size of the pan will determine how many tortillas you can fry at once and how much oil you will need. For example, a 12-inch cast iron skillet can fry a batch of tortilla chips with about an inch or two of oil. A medium frying pan will require less oil, around 1/4 inch to 1/2 inch deep.
It is important to heat the oil before frying the tortillas. The ideal temperature for the oil is around 350°F to 370°F. You can test the temperature by dropping a small piece of tortilla into the oil; it should sizzle gently and turn brown after a minute or two. If the oil is smoking, it is too hot, and if it is not shimmering, it is too cold. You can also use a wooden spoon or chopstick to test the temperature; if small bubbles form around the spoon or stick, the oil is ready.
Once the oil is hot, cut the tortillas into the desired shape and size, such as triangles, strips, or squares. Fresh tortillas can be used, but stale tortillas are said to make sturdier chips. Place the tortillas into the hot oil carefully, ensuring they do not overlap, as this will result in uneven cooking. Fry the tortillas for 2 to 3 minutes, or until they are golden brown and crisp. Use a slotted spoon or tongs to remove the chips from the oil and place them on a paper towel-lined plate to drain.
It is important to season the chips while they are still warm. Sprinkle salt or your desired seasoning over the chips. You can also spray or brush both sides of the tortillas with olive oil and sprinkle with salt before frying.
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Seasoning and serving
When it comes to serving, homemade tortilla chips are best eaten fresh. Fried tortilla chips are at their crispiest and most delicious when served immediately after frying. Baked tortilla chips also taste best when eaten the same day, but they can be stored in an airtight container or zip-top bag at room temperature for one to two days.
Both fried and baked tortilla chips can be served with a variety of dips and salsas. Guacamole, salsa, queso dip, and roasted tomatillo salsa are all popular choices. You can also serve them with margaritas or tacos for a full Mexican-inspired meal or snack.
Some tips to keep in mind:
- Use coarse salt or kosher salt instead of fine salt to prevent the chips from becoming overly salty.
- If frying, use a light-flavored oil with a high smoke point, such as avocado, safflower, or peanut oil.
- If baking, brush the tortillas lightly with oil to help them crisp up.
- Cut the tortillas into wedges, strips, or triangles before frying or baking to create the classic chip shape.
- Fry or bake the chips in small batches to ensure even cooking and prevent overcrowding the pan.
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Frequently asked questions
You will need corn tortillas, oil, and salt.
Vegetable oil, canola oil, avocado oil, safflower oil, peanut oil, or olive oil are all good options.
Pour oil into a frying pan until it is about 1/4 inch to 1 inch deep. You will need enough oil to fully coat the tortillas when frying.
Test the oil by placing a small piece of tortilla in it. It should sizzle and bubble immediately. If the oil is smoking, it is too hot.
Cut the tortillas into triangles or strips, then carefully place them into the hot oil. Fry for 2-3 minutes, flipping occasionally, until golden brown and crisp. Remove from the oil and drain on paper towels. Sprinkle with salt while still warm.
