Why buy a bag of tortilla chips when you can easily make your own homemade chips? They are perfect for dipping in pico de Gallo, skillet queso dip, and for all of your nachos. And, you won’t believe how crunchy they are after being baked in the oven! I will also let you know how to cook them in the air fryer and fry them in oil, too.
Ingredients & Smart Substitutions
Tortillas: Use corn tortillas in the recipe. When we tested flour tortillas, the chips actually tasted more like a cracker than a chip.
Cooking Spray: Cooking spray is sprayed on the tortillas to help them get nice and crispy. You could also brush vegetable oil on the tortillas for the same effect.
Salt: Go light on the salt; a little bit goes a long way on the chips.
How to Make Tortilla Chips in the Air Fryer
If you would rather use an air fryer than bake them in the oven, that works for the chips, too. Again, spray both sides of each tortilla wedge and sprinkle lightly with salt.
Place the wedges into the basket of your air fryer, making sure to not overcrowd the basket. Air fry for 4 minutes at 350°F. I recommend checking the wedges after 2 minutes; you can flip them over at that time, but they really just fly around in the air fryer, so flipping is not really necessary.
How to Deep-Fry Tortilla Chips
Another method you can use to make the chips is deep-frying them in oil. First, add about an inch of oil to a large skillet. Heat up the oil to 350°F over medium heat.
Once the oil is hot enough, add the tortilla wedges to the oil. You may have to work in batches; be sure to not overcrowd the skillet. Fry for 1-2 minutes; flip over the wedges, and fry another 1-2 minutes. Transfer the chips to a paper towel-lined plate and lightly sprinkle the tortilla chips with salt.
How to Store Homemade Tortilla Chips
Although homemade tortilla chips are best served the same day as they have been made, you can store leftover chips. To store them, let the chips cool completely. Then, seal them in a plastic zipper bag, releasing as much air as possible. The chips will last a couple of days.
Homemade Tortilla Chips
Ingredients
- 10 corn tortillas, 6 inches
- cooking spray
- kosher salt, to taste
Instructions
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Slice each tortilla into 8 equal wedges. (We like to stack our tortillas and cut a few at a time).
- Arrange the wedges in an even layer on the baking sheet, keeping space in between each wedge.
- Lightly spray each wedge with cooking oil and lightly sprinkle with salt. Flip each wedge and repeat on the opposite side.
- Bake the chips for 6 minutes. After 6 minutes, remove from oven and use tongs to flip each chip. Transfer back to the oven and cook for an additional 6-7 minutes, or until evenly browned.
- Let the chips cool before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
