We go through a lot of chips in our house. Once every month or two, the Big Guy will make a Costco run and bring home a dozen supersized bags of chips – kettle chips, multigrain chips, chips for scooping, chips for nachos, pretzel chips, yada yada. In a house where happy hours are a weekly event and football games are as sacred as holidays, the chip and dip action is very strong. But the mother of all chips are these Homemade Tortilla Chips. If you have an extra 20 minutes, making these chips will elevate whatever dip you’re serving and make it hard to go back to the store bought kind.
How to make Homemade Tortilla Chips
Making these chips is super easy. You only need four ingredients:
- Corn tortillas
- Vegetable oil
- Sea salt
- Lime zest
Cut the tortillas into triangles, drop them into a pan of hot oil and let them get golden and crispy. Sprinkle them with the sea salt and lime zest while they’re still hot. It’s that easy!
Can I use flour tortillas instead of corn?
Flour tortilla chips are less common than corn tortilla chips, but on the rare occasion I’ve had them in a restaurant I absolutely loved them. Flour tortilla chips have a totally different texture and are super special. You can definitely use flour tortillas in place of the corn tortillas in this recipe.
The one downside to using flour tortillas is that, although they are amazing the same day you make them, they won’t keep. They will lose their crisp by the next day. That is, if you don’t finish them all in one sitting (which is more likely).
Corn tortilla chips will keep in a sealed plastic bag for several days. So go ahead and make extra!
If you make these Homemade Tortilla Chips, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
Homemade Tortilla Chips
- 12 corn or flour tortillas
- 2 cups vegetable oil
- 2 Tbsp. flaky sea salt
- 1 lime zested
- Combine sea salt and lime zest in a small bowl.
- Heat the oil in a large frying pan over medium-high heat. There should be 1/2 inch of oil.
- Cut each tortilla into 8 triangles. Drop the triangles into the hot oil. When they start to turn golden around the edges, flip them over. Cook another 1 minute. Remove onto a paper towel-lined plate. Sprinkle immediately with the lime salt.