For the best homemade tortilla chips, fry them. The recipe includes details for fried and baked tortilla chips. The baked chips are excellent, but they will not be as light or crispy as the traditionally fried chips. The recipe calls for 10 corn tortillas, but you can increase or decrease this amount based on how many chips you would like to make.
For the best flavor, look for tortillas made using nixtamalized corn. Nixtamal is dried corn cooked and soaked in water with calcium hydroxide (slaked lime or cal). Not all store-bought tortillas use this method, which is why the flavor of corn tortillas can vary. Look for “nixtamal” or “nixtamalized” on the package. You can also look at the list of ingredients (it should be short and have the words “lime” or “cal.”)
10 corn tortillas or use more for more chips, stale or dried out tortillas are best
3/4 to 1 cup neutral, high-heat cooking oil like avocado oil, safflower oil, peanut oil, or vegetable oil
Sea salt to taste
1Cut each tortilla into 6 triangles.
2Line a plate with paper towels or a clean dishcloth, and set aside.
3Add the oil to a wide, high-sided pot or cast iron pan until it’s about 1/2 inch deep. Heat on medium-high until the oil reaches 350°F (177°C).
4Add a single layer of tortilla triangles to the hot oil. Use a slotted spoon or tongs to push them down into the oil.
5Cook until the chips are crispy and golden brown, about 2 minutes.
6Transfer them to the prepared plate and sprinkle lightly with salt. Repeat with the remaining tortillas.
1Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or use a silicone baking mat.
2Spray or lightly brush the tortillas on both sides with oil.
3Cut each tortilla into six triangles and arrange them in one layer on the baking sheets.
4Bake until the chips are crisp and golden brown, 10 to 20 minutes. Check the chips often, and if some are browning quicker than others, rotate the baking sheets to encourage even baking.
5Lightly season each chip with salt and then serve.