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Homemade Tortilla Chips | Jennifer Cooks
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5 from 2 votes

Homemade Tortilla Chips

Servings: 4 to 6 servings
Author: Jennifer Locklin


  • 4 cups oil peanut, vegetable or canola
  • 20 corn tortillas
  • Kosher Salt


  • Stack tortillas and cut into 6 triangles.
  • In a large heavy skillet, heat 4 cups of oil over medium high heat to about 350 degrees.
  • Line a large dish, plate or platter with several layers of clean paper towels.
  • Carefully place tortilla triangles, one-at-a-time, into the hot oil. Only put enough for a single layer, about 12 triangles.
  • Fry for about 2 to 3 minutes, turning chips with a slotted spoon about halfway through.
  • Using a slotted spoon, remove chips to a paper towel-lined dish and immediately sprinkle with salt.
  • Continue cooking chips in batches until all chips are fried. Serve warm.


You may want to make more than you think...they'll go fast! Leftover chips can be stored in an airtight container or zip top bag for up to a week. You may reheat chips in a 350 degree oven for several minutes to warm and crisp if they have gone a little stale. Watch carefully so they don't over-brown in the oven.