These easy homemade tortilla chips are perfectly crisp and golden, whether deep-fried or air-fried. Made with just corn tortillas, oil, and salt, they’re ready in minutes and perfect for scooping up all your favorite dips.
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If there’s one snack I’ll never say no to, it’s a bowl of salty tortilla chips—preferably next to a big scoop of guac or homemade pimento cheese and an ice-cold Diet Coke. I’ve tested every method for making them at home, and this recipe delivers foolproof results, whether you’re frying or air-frying. These homemade tortilla chips are golden, crispy and way better than anything in a bag.
They’ve become my go-to for game day spreads, parties and post-baseball snack attacks from my hungry crew. Once you try it, I think it’ll be yours too.
Ready to turn a stack of tortillas into crispy, salty perfection? Here’s what you’ll need:
- Corn tortillas: The key to ultra-crispy, restaurant-style tortilla chips. White, yellow or even homemade corn tortillas all work well here. While you can use flour tortillas, corn is the way to go for that signature crunch; plus, they stay crisp longer after frying or air-frying.
- Oil (for frying): Use a neutral, high smoke-point oil like vegetable oil, canola oil or avocado oil. You’ll need enough to fill about 2 inches in a heavy-bottom pot if you’re frying. For the air fryer method, all you need is a quick mist of cooking spray.
- Salt: Flaky sea salt is my go-to because it adds the perfect hit of salt and a little crunch, but you can use any salt you love. See below for all of my favorite seasonings to try!
See the recipe card for full information on ingredients and quantities.
How to Make Tortilla Chips
Whether you’re frying or air-frying, homemade tortilla chips are incredibly easy to make and taste so much better than store-bought. Below, you’ll find quick overviews of both cooking methods. (For full step-by-step instructions, see the recipe card at the bottom of this post.)
How to Fry Tortilla Chips (Deep Fry Method)
If you want restaurant-style tortilla chips—ultra-crispy and golden with that classic crunch—frying is the way to go.
But don’t worry, deep-frying at home doesn’t have to be intimidating. Here are the three tools I recommend to make the job easier and the results more consistent:
- A heavy-bottomed pot: A Dutch oven is ideal, but any deep, sturdy pot will do. It retains heat and helps maintain a steady oil temperature for even frying.
- A deep-fry thermometer: Not a must-have, but definitely a game-changer. Oil temperature is critical because if it’s too hot, the chips will burn, and if it’s too cold, the chips will absorb too much oil and become soggy. But don’t let not owning one prevent you from making this recipe!
- A slotted spoon or strainer: You’ll need this to transfer the chips to a paper towel–lined baking sheet to drain and stay crisp.
To start, cut your corn tortillas into triangles using a sharp knife or pizza cutter. I like to stack a few tortillas and cut them into 6 wedges each.
Next, heat about 2 inches of oil in your pot over medium-high heat until it reaches 360°F. No thermometer? Once your oil looks shimmery, carefully dip the corner of a tortilla triangle into it. It should bubble instantly, which is how you know your oil is hot enough. Fry that single chip as your test run—it should take around 2 minutes to turn golden and crisp.
Then, carefully add a handful of tortilla wedges, being sure not to crowd the pot (you don’t want them overlapping). Fry them for about 1 to 2 minutes, gently stirring so they cook evenly, until they’re golden brown and crispy. Use a slotted spoon or strainer to transfer them to a paper towel–lined baking sheet.
Sprinkle with salt while they’re still warm so it sticks, and serve.
How to Air Fry Tortilla Chips
If you’re after a lighter, no-fuss method with minimal oil, air-frying is the way to go. It delivers seriously crispy chips without deep-frying.
Start by preheating your air fryer to 360°F. While it heats, cut your corn tortillas into triangles and lay them out on a baking sheet or cutting board. Spray both sides of the tortilla wedges generously with cooking spray—this helps them crisp and brown evenly.
Once the air fryer is hot, arrange a batch of the tortilla triangles in a single layer (no overlapping!) in the air fryer basket. Cook for 2 minutes, then flip and air-fry for another 2 to 3 minutes until golden brown and crisp. Remove and sprinkle with salt while still warm, then repeat with the remaining chips.
Note: Every air fryer cooks a bit differently, so keep an eye on your first batch and adjust the time as needed.
Seasoning Ideas
Once you’ve mastered the crunch, it’s time to bring the flavor! Sure, a sprinkle of kosher salt is the OG move, but why stop there?
I love tossing warm chips with Tajin—it’s citrusy, spicy, and basically my go-to for everything from chips to avocado fries to Bloody Mary popsicles (yes, really!). Or keep it classic with a little lime zest and flaky sea salt—so good with my high-protein guac or taco bowl. Feeling bold? Try:
- Chili powder + smoked paprika for a smoky, spicy twist
- Ranch seasoning (straight from the packet!) for that cool, herby kick
- Garlic powder + grated Parmesan for a savory, cheesy vibe
- Taco seasoning for an easy, all-in-one hit of bold flavor
- Cinnamon sugar for dessert-style chips—amazing with fruit salsa or chocolate sauce
The Best Dips for Your Chips
These salty, crunchy chips are practically begging to be dipped, dunked and scooped! Here are some of my favorite crowd-pleasing pairings for any party or game day spread:
- Pico de Gallo
- Tomatillo Salsa Verde
- 7 Layer Dip
- Black Bean and Corn Salad
- Chicken Taco Dip
- Pineapple Salsa
- Texas Caviar
- Slow Cooker Queso Dip
- Pimento Cheese
- Hot and Creamy Artichoke Dip
They also make the best homemade sheet pan nachos!
Storage Tips
Let the chips cool completely before storing—any residual heat can create steam and lead to soggy chips. Once cooled, keep them in an airtight container or zip-top bag at room temperature for up to 3 days (they stay crispiest within the first 1–2 days). Add a paper towel inside to absorb excess moisture if needed. To re‑crisp: Warm in a 350°F oven for about 5–7 minutes, or air‑fry at 375°F for 2–3 minutes, shaking the basket halfway through.
You can even freeze homemade tortilla chips! After they’ve cooled, transfer them to a freezer-safe bag or container and freeze for up to 1 month. When ready to serve, reheat the chips in a 350°F oven for 5 to 8 minutes until crisp. It’s a great way to make a big batch ahead of time for parties.
FAQs
Technically, yes, but corn tortillas give you that signature crunch and flavor. Flour tortillas tend to fry up puffier and can get chewy as they cool. If you try it, cut them thinner and watch the frying time closely.
Chances are, your oil wasn’t hot enough. Always aim for 360°F and avoid overcrowding the pot. Use a deep-fry thermometer if possible or test the oil with a tortilla triangle—it should bubble immediately.
Yes! In fact, they’re a great make-ahead snack. Fry or air-fry the chips up to 24–48 hours in advance, store as directed above, then reheat briefly in a low oven (around 250°F) to revive the crunch.
Equipment
- Deep-fry thermometer (optional)
Ingredients
- 12 (6-inch) corn tortillas
- Vegetable or avocado oil, for frying
- Kosher salt, to taste
Instructions
To Fry:
- Heat 2 inches of oil in a large, heavy-bottom bot over medium-high heat. Line a baking sheet with paper towels.
- Cut each tortilla into six triangles.
- Once the oil reaches 360°F, add a portion of the tortilla triangles to the oil (careful not to overcrowd the pan). Cook, stirring occasionally, until they are golden brown and crispy, 1 to 2 minutes.
- Using a slotted spoon or sieve, transfer the chips onto the prepared baking sheet. While they are still hot, sprinkle them with salt (if desired) then serve.
To Air-Fry:
- Preheat the air fryer to 360°F.
- Cut each tortilla into six triangles.
- Arrange the cut tortillas on a baking sheet and spray them generously with cooking spray on both sides.
- Once the air fryer is hot, add a portion of the tortillas in a single layer and air-fry them for 2 minutes. Flip the chips once then air-fry them an additional 2 to 3 minutes until golden brown and crispy. Remove from the air fryer and season with salt (optional) then serve. Repeat the air-frying process with the remaining tortillas.
Kelly’s Notes
- While technically you can make tortilla chips with flour tortillas, corn tortillas yield the best results and the crispiest chips (with less concern of becoming soggy once cooled)
- These can be made savory (toss with salt) or sweet (toss with cinnamon-sugar)
- A deep-fry thermometer makes this recipe fool-proof, but don’t let not owning one prevent you from making the recipe. To test the oil’s temp, once you see it shimmering, carefully submerge the corner of one tortilla triangle into the oil. It should bubble instantly, which is how you know your oil is hot enough. Plunge the single chip into the oil and cook it until it’s golden-brown (it should be roughly 2 minutes).
- Oil temp is critical because if it’s too hot, the chips will burn and if it’s too cold, the chips will absorb excess oil and be soggy!
- Storage: Let the chips cool completely before storing—any residual heat can create steam and lead to soggy chips. Once cooled, keep them in an airtight container or zip-top bag at room temperature for up to 3 days (they stay crispiest within the first 1–2 days). Add a paper towel inside to absorb excess moisture if needed.
- To re‑crisp: Warm in a 350°F oven for about 5–7 minutes, or air‑fry at 375°F for 2–3 minutes, shaking the basket halfway through.
- Freeze: After they’ve cooled, transfer them to a freezer-safe bag or container and freeze for up to 1 month. When ready to serve, reheat the chips in a 350°F oven for 5 to 8 minutes until crisp. It’s a great way to make a big batch ahead of time for parties.
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I had never made chips in an air fryer and now I’ll never do it any other way. These were outstanding!!
So glad you enjoyed the recipe, Elena!