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    Sift » Blog » Dairy Free

    Published: Sep 10, 2021 · Modified: Sep 4, 2022 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    How to make homemade tortilla chips

    Jump to Recipe Print Recipe

    Have you ever wondered how to make homemade tortilla chips? What is better, corn or flour tortillas? Baked or fried? Don’t worry, this post has got you covered. This recipe is quick, easy, and beyond delicious!

    Have you ever been to a restaurant where they place the most perfect bowl of tortilla chips in front of you? You pick one up, dip it into the accompanying salsa and think to yourself, “god, why are the chips you get from the store never this good?” followed quickly by “how do I make chips like the restaurant at home?” This question puzzled me for a while. I assumed it had to do with frying of some sort. But with some research I quickly came to realize that they are many ways to make homemade tortilla chips.

    What are the basics?

    The reality is that you only need a few ingredients for this. Tortillas, oil, and salt!

    Can you make homemade tortillas with flour tortillas?

    You can! However, in this recipe I will be using corn tortillas as they are gluten free. I personally prefer the taste of the corn tortilla chips over the flour (it is more traditional anyways). However, it is the same process for the corn and flour tortillas.

    What is the difference between corn and tortilla chips?

    To quote “Science Direct“:
    Extruded corn chips are produced from coarsely ground lime cooked masa that is formed and deep-fat-fried, whereas tortilla chips are produced from pieces of baked tortillas that are deep-fat-fried. … Tortilla chips have a stronger alkaline-cooked flavor and a crispier texture than corn chips.

    That is all a bit complicated! But alas, that is their description!

    How do you make extra crispy tortilla chips?

    If you are using stale tortillas, then coat the slices with some oil, toss in the oven at 400°F for 5 or so minutes, and you are good to go.

    If you are frying them, make sure you do not take them out too early! It will give your tortillas that extra level of crispiness that makes them extra good and takes them to that restaurant quality level.

    Troubleshoot: Why are my homemade tortilla chips so chewy?

    There can be a couple of reasons for this. For one, you are not letting the oil get warm enough prior to placing your tortilla slices into it. The second, you are not leaving the chips in long enough. If the chips are still pale, it is a strong indication that they will be chewy and not have that lovely crisp when you take a bite into it.

    How to make tortilla chips in the oven?

    If you decide to make your chips in the oven this is the way to go about it:

    1. Slice up your tortillas
    2. Heat your oven to 375°F
    3. Brush each chip with oil and bake between 8-12 minutes (until golden)
    4. Top with salt when they come out of the oven

    Fried tortilla chips (my favorite homemade tortilla chips)

    Okay, here we go! My favorite way to make tortilla chips. The traditional good ol’frying way.

    Things to keep in mind: Not all oil is the same for frying

    Some oils have higher smoke points and some have lower. You are going to want to avoid olive oil (low smoke point) and use an oil like vegetable or canola (high smoke points). Your food is less likely to burn with these types of oils as opposed to burning quite easy with an oil such as olive oil.

    You are going to want to have a thermometer that can measure the heat of oil as you will want to maintain a heat of 350°F in the oil. Once you add the tortillas to the oil, it will cool the oil down a bit, so, keep track.

    1. Slice up your tortillas (corn or flour, however I once again think corn is better)
    2. place your oil into a heavy set pot and heat on a medium/high heat. Check the temperature of the oil. If you want to test it if you think it is getting to be hot enough, toss in once slice and see how it fries up. If it is not crisping up, allow the oil to continue to heat up.
    3. Once the oil is the right temperature, place several slices into the pot (but don’t overcrowd them- it will cool the oil too much).
    4. Fry for 3 or so minutes on each side (until nice and golden)
    5. remove from the oil and toss with salt!

    Use these tortilla chips immediately or within a few days. They will make a great snack and or top them with your favorite things and make some nachos (more on this to come in a future post).

    Slice up your tortillas
    Wait for the oil to heat to 350°F
    Fry the tortillas
    Remove from the oil and season with salt!

    Looking for other recipes?

    Apple Cider Donuts click here
    Sleeping Beauty Cake click here
    Lemon Cheesecake Bars click here
    Chocolate Cake click here
    Carrot Cake click here
    Clafoutis click here
    Burnt Basque Cheesecake (Classic) click here
    Funfetti Cake click here
    No Bake Heath Bar Cheesecake click here
    Raspberry Lemon Cheesecake Bars click here

    fried tortilla chips

    How to make homemade tortilla chips

    Laura Sirkovsky-Kauffman
    This recipe is a quick and easy guide as to how to make homemade tortilla chips taste as good as the restaurant! Make them today!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 6 mins
    Total Time 11 mins
    Course Side Dish
    Cuisine Mexican
    Servings 4
    Calories 7666 kcal

    Ingredients
      

    • Tortillas store bought corn or flour tortillas
    • salt
    • canola or vegetable oil

    Instructions
     

    • Slice up your tortillas (corn or flour, however I once again think corn is better)
    • place your oil into a heavy set pot and heat on a medium/high heat. Check the temperature of the oil. If you want to test it if you think it is getting to be hot enough, toss in once slice and see how it fries up. If it is not crisping up, allow the oil to continue to heat up.
    • Once the oil is the right temperature, place several slices into the pot (but don't overcrowd them- it will cool the oil too much).
    • Fry for 3 or so minutes on each side (until nice and golden)
    • remove from the oil and toss with salt!

    Nutrition

    Calories: 7666kcalCarbohydrates: 279gProtein: 46gFat: 717gSaturated Fat: 66gPolyunsaturated Fat: 202gMonounsaturated Fat: 435gTrans Fat: 3gSodium: 4151mgPotassium: 705mgFiber: 20gSugar: 21gCalcium: 823mgIron: 20mg
    Love this recipe?Mention @siftrva or tag #siftrva!

    Click here to subscribe to my Youtube account where I share tips and tricks for gluten free cooking and baking.

    « Spaghetti allo Scarpariello aka The Cobbler’s Wife
    Homemade Easy Nachos Recipe »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

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    Hi, I'm Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, "are you sure this is gluten free".

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