Sometimes you just need something salty, greasy and comforting to make the world feel right. This past weekend was one of those times. With the vehicles on the fritz, grocery trips limited (“No, honey. I know chocolate chips are expensive, but please get them anyway… And yes, we DO need more milk.”), the kids just recovered from two spring bugs, and a dozen other small frustrations, I needed a little pampering. Not diapers—I’ve seen enough of those—but a soul-soothing treat. After carrying and birthing five boys, my waistline is already a lost cause, so sinking my teeth into deep-fried goodness felt entirely justified.
Since store runs have been infrequent, I’ve been raiding the freezer and pantry for meals. When I do get to town I stock up on inexpensive tortillas—last haul included eight 28-ounce/36-count packages of white corn tortillas from Aldi, which went straight into the freezer. When the craving hit, I sacrificed an entire package to make chips for my crew and visiting family. It wasn’t overkill: the bowl emptied fast. If you’ve had homemade tortilla chips, you know why. If you haven’t, prepare for a revelation—hot, crispy, irresistible chips that beat any bagged variety.
One of the best things about making your own chips is the ability to season them however you like. A few in my house prefer lightly fried chips dusted with cinnamon sugar. Most of us—myself included—prefer crackling-crisp chips seasoned with a spicy blackened fish rub and coarse sea salt. The choice is yours: skip the salt for a low-sodium option, or try cinnamon and powdered sugar, cheese powder, Old Bay, Lawry’s, nori flakes, or any spice blend you enjoy. Homemade chips let you tailor flavor and texture exactly to your taste.
Homemade chips are also economical and more satisfying than store-bought, so you tend to eat less. That 28-ounce package of tortillas cost about $1.25 and yields the equivalent of roughly one-and-a-half cheap pound-bags of chips. Add oil and seasonings and you’re at roughly $2.00 for the finished batch—plus the unbeatable flavor of fresh chips.
This recipe uses deep-frying, and I know some people worry about that. Here’s a realistic look at the common concerns and how to manage them:
- Danger: Deep-frying can be safe if you follow basic precautions—use a dry, stable pan on a level stove, don’t overfill with oil, keep kids away, and avoid introducing water to hot oil. A single drop of water can cause dangerous popping, so proceed cautiously and you should be fine.
- Expense: Oil is pricier than it used to be, but you can reuse properly strained oil for multiple batches if you start with neutral-flavored foods like chips or fries. Plan your frying sessions so each batch of oil gets used two or three times.
- Health: These chips aren’t an everyday food—but eaten occasionally they’re a delicious treat. Moderation is key; savor them as a special indulgence.
- Mess: Frying can be messy if you’re unprepared, but having everything ready and working methodically makes cleanup manageable. For an occasional treat, a little extra cleanup is worth it.
It may not be the healthiest or tidiest technique, but sometimes you want a chip and you want it now. Follow the instructions below and you’ll end up blissed-out with a bowl of the best chips you’ve ever had. Try different seasonings and have fun—worse case, your dogs will happily finish any imperfect batches.
Homemade Tortilla Chips
Ingredients:
- White corn tortillas
- At least 2 1/2 cups neutral oil for frying (canola, corn, or vegetable oil)
- Optional toppings: salt, sugar, spices
Cut tortillas into wedges of the size you like.
Place oil in a good-sized, heavy-bottomed, completely dry pan over medium to medium-high heat. For 2 1/2 cups of oil, use a high-sided pan with at least a 2 1/2 quart capacity. Do not fill the pan above one-third full for safety.
Watch the oil closely. When little lines appear and the oil shows movement, test with the corner of a tortilla: if many bubbles form quickly around it and rise to the surface, the oil is ready. If there are few bubbles, heat longer.
Carefully slide tortilla wedges into the hot oil—do not toss them in. Add several at a time without overloading the pan. Overcrowding lowers the oil temperature and increases oil absorption and the risk of overflow.
If you prefer chips that are slightly tender with a little chew, remove them after about 1 minute to a paper towel–lined dish. For crispier, darker chips, fry for another minute or so. The chips will continue to crisp as they cool.
Once out of the oil, season the chips while they are still hot so the toppings adhere. You can use blackened fish seasoning and coarse sea salt, cinnamon sugar, cheese powder, or any blend you like.
Serve warm for the best experience. Store leftovers in a tightly sealed container lined with a paper towel at room temperature. If chips soften, refresh them in a 350°F oven for a few minutes to regain crispness.
These chips make outstanding nachos, but they’re also wonderful plain. If you experiment with toppings, you’ll find endless possibilities.
When you’re done frying, don’t discard the oil. Strain it through a fine-mesh strainer, cap it tightly, and store it in a cool, dark place for another use.