Appetizers / Chump Change / Cook / Hispanic

Homemade Tortilla Chips


I love to fry chips for parties, or, in this case, a mid-afternoon snack.  Hot, fresh chips are simple to make and disappear just as fast as you can cook them.  So, don’t worry-your efforts here won’t go to waste.  And, I don’t think I’ve ever had such a thing as “leftover homemade chips”.  Best of all, they can be made for a small fraction of the cost of buying chips in the store.  In fact, these homemade chips came about much like a lot of my favorite recipes – a surplus of one ingredient and no money to buy any other stuff to go with it.  Here at CPM we call it “rollin’-change-for-gas-money-broke.”

For this recipe, I used store-bought tortillas because my Mi Pueblo market makes tortillas fresh every day but use whatever brand you like.  Or, if you are a purist and want your chips from scratch, check out my Homemade Corn Tortilla recipe.


Homemade Tortilla Chips

Desired number of corn tortillas, cut into wedges (or strips if you like)
Corn oil for frying
Salt for sprinkling

Line a colander with paper towels.  Crumple up a few paper towels and place in the bottom of the lined colander.


Preheat oil in a large skillet or pot to 375 degrees.  Fry chips 6-8 at a time being sure not to crowd them too much in the oil.  Fry chips for a minute or so on each side or until golden.  Remove from oil and place in paper towel-lined colander.  While still hot, sprinkle them with a little salt.  Enjoy!

IMG_4372 IMG_4376 IMG_4379 IMG_4397

Tip:  These chips can keep for several days in a plain brown paper bag.  If you want that hot, fresh taste again, preheat oven to 400 degrees, spread chips out on baking sheet, and bake just until hot (around 7 minutes).

Eat Well!


2 thoughts on “Homemade Tortilla Chips

  1. Pingback: Chicken Tortilla Soup Hot Dip | Cook Plant Meditate

  2. Pingback: Scratch Made Refried Beans | Cook Plant Meditate

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