Go Back

Homemade Tortilla Chips


  • 40 to 50 corn tortillas
  • 4 to 5 cups canola oil
  • Sea salt


  • Let your tortillas sit out overnight at room temperature. This will dry them out and help them fry quicker. Slice the tortillas into quarters or into 6 strip like chips.
  • Preheat the oil in a large, heavy pot for 15 to 18 minutes. Line a baking sheet with paper towels. Fry the tortillas in batches for a few minutes, turning as needed. Drain onto lined baking sheet and season lightly with salt while they are still warm. Yields about 2 pounds of chips. Cool completely and store in plastic storage bags for up to 10 days.