Homemade Corn Tortilla Chips

In a large skillet or frying pan, heat the oil over medium heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.

Cut the Tortillas:
Stack the corn tortillas and cut them into 6 wedges (like slicing a pizza). The number of tortillas depends on how many chips you want to make.

Fry the Chips:
Once the oil is hot, carefully add the tortilla wedges to the pan. Don’t overcrowd the pan—fry in batches if necessary. Fry the chips for 2-3 minutes per side or until they are golden brown and crispy. Use a slotted spoon to flip the chips halfway through for even cooking.

Drain and Season:
Remove the chips from the oil and place them on a paper towel-lined plate to drain any excess oil. While they’re still hot, sprinkle with kosher salt to taste.

Serve and Enjoy:
Let the chips cool slightly before serving. Enjoy them with your favorite dip or just on their own!

Serving and Storage Tips