Homemade Corn Tortilla Chips
Crunchy and satisfying snack, easy to make at home, customizable to taste. Perfect for parties and movie nights.
Ingredients
Main Ingredients
- 10 small Corn Tortillas Small tortillas preferred for optimal crunch.
- 1 cup Vegetable Oil For frying or use 2 tablespoons for baking.
- 1 teaspoon Sea Salt To sprinkle on chips after cooking.
- Lime Wedges For serving.
Instructions
Preparation
- Preheat your oven to 375°F if baking, or heat oil in a pan if frying.
- Brush tortillas with oil if baking. If frying, skip brushing and move to slicing.
- Cut each tortilla into 6 triangle-shaped wedges.
Cooking
- For baking, arrange wedges on a lined baking sheet and bake for 10–12 minutes, flipping halfway through.
- For frying, cook wedges in small batches until golden and crispy, about 2–3 minutes.
- Remove from the pan and place on paper towels. Immediately sprinkle with sea salt while warm.
Serving
- Serve warm with fresh lime wedges and your favorite dip.
Notes
To keep your Homemade Corn Tortilla Chips fresh, store them in an airtight container at room temperature for up to three days. Freeze for longer storage. Reheat in the oven to restore crispness.