How to Make Delicious Homemade Tortilla Chips

by Pamela

homemade tortilla chips, baked tortilla chips, relationship advice

I fully realize that today’s post isn’t exactly rocket science, but it dawned on me that there are a lot of people that have never thought of making homemade tortilla chips. I have been guilty of that thinking too. When I can run to the store and grab a bag for a couple of bucks (assuming when I want need them there’s a brand that’s on sale) why would I bother making them at home? Today I’m going to tell you why you should.

Sure, there’s the whole “cuz you’ll know what’s in them” rap but my reasoning for the homemade chips might just be more important. Because it’s a great way to use up leftovers! With only 2 of us in our house (and my desire for a good deal at the store) taco night generally leaves us with a lot more tortillas than we need.

Necessity being the mother of invention that it is, I figured out that I could make homemade tortilla chips when I was in a bind one weekend. Some friends of ours dropped by to see us on an unexpected trip through LA. Believe it or not, food and recipe people don’t always have food at the ready for just such occasions. I opened the fridge to see if there was even anything edible in there when I spotted avocados, salsa and tortillas that had been left over from our taco night the week before. I sliced up the tortillas and tossed them in the oven, poured a bowl of salsa, grabbed a lime off our tree and whipped up a lame bowl of guac and we were set. Whew!

Homemade Baked Tortilla Chips and Salsa

After that emergency feeding session, I fell in love with making my own baked tortilla chips. They’re much thicker than the store bought brands and you can flavor them any way you want. And…these homemade tortilla chips make THE BEST nachos you’ve ever had. Hate it when your nacho chips are all soggy or break under the weight of your favorite maxed out nachos? That won’t be a problem if your nachos are made with homemade chips.

Homemade Tortilla Chips

There are four different ways you can make homemade tortilla chips too – so no excuses. You know how you get that mysterious craving, out of nowhere, for something salty and crunchy but you don’t keep any of that stuff around the house out of fear that you’ll eat the entire bag or box in one sitting? Make a personal batch of tortilla chips on the stove top. These can be made so quickly and easily that there’s virtually nothing to clean up. In fact, if your stomach wasn’t so happy and full your brain would think that you never even ate any chips. 😉

So quit fearing the leftovers and unexpected guests. You can actually combine the 2 into something great. Oh, and that nacho recipe of yours…you have just learned how to infinitely improve on the perfection that is your nacho recipe.

How to Make Delicious Homemade Tortilla Chips
Prep time
Cook time
Total time
To make homemade tortilla chips you've got 3 methods to choose from: baked, fried or microwaved. Homemade chips are a lot tastier than store bought.
Recipe type: Snack
Cuisine: Mexican
Serves: 1-8
  • Yellow or White Corn Tortillas
  • Canola Oil (for frying method)
  • Spray Oil
  • Salt
  • Seasonings (your choice but could include: smoked paprika, taco, ranch, chipotle chile, powdered cheddar cheese...)
  1. Regardless of cooking method, you'll need to cut the chips.
  2. Stack tortillas on top of one another and cut into quarters, then into eighths. (So you're left with 8 triangles per tortilla.)
  3. Stovetop Method
  4. Heat large, non-stick frying pan over high heat.
  5. Lightly spray tortilla triangles with oil then sprinkle with desired seasoning.
  6. Arrange tortillas in pan (make sure you leave room between them) and cook until chips are browned and crisp. You'll need to move and flip the tortillas around. This should take about 7-10 minutes.
  7. Frying Method
  8. Pour enough oil into a deep sided skillet so that it's ¼" deep and heat over medium high heat until it reaches 350 degrees Farenheit. (If you don't have a thermometer for this you can drop a piece of tortilla into the oil and if it sizzles, the oil is ready. Do not let the oil smoke, if it does, remove from heat for a few minutes then return it to the heat.)
  9. Carefully slip chips into the oil and cook until chips are golden brown and puffed.
  10. Remove chips to a paper towel lined plate.
  11. Season the chips while they are still warm. Continue doing this until all of your chips are done.
  12. Oven Baked Tortilla Chips
  13. Preheat oven to 350 degrees Farenheit.
  14. Arrange chips on baking sheet, allowing room between each chip, and lightly coat with spray oil. Sprinkle with desired seasoning.
  15. Bake for 20-25 minutes or until chips are golden brown and crisp.
  16. Microwave Method
  17. Line microwave plate with a layer of paper towels.
  18. Arrange tortillas on top of paper towels, leaving space between each.
  19. Lightly coat with spray oil and sprinkle on desired seasoning.
  20. Microwave on High in 1 minute intervals until chips are as crisp as you would like them to be. These chips won't be quite as browned as the others.
  21. Chips will keep for 3-4 days in zip top bag with as much air removed from it as possible. But I'm guessing there won't be any left.
Make sure that you use corn tortillas for these as the flour tortillas do not give the same results. Also, these do not have to be expensive corn tortillas.


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Maureen | Orgasmic Chef October 26, 2013 at 3:31 pm

I make these too but I use my pizza stone. Yours looks easier to clean up after. 🙂

sippitysup October 25, 2013 at 12:35 pm

I always judge a Mexican restaurant by its chips. Homemade scores extra points. GREG

Pamela October 25, 2013 at 6:31 pm


I do too! If the chips are bad…I’ve found that the food isn’t all that great either. 😉

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