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How to Make Tortilla Chips Recipe

Turn fresh or leftover tortillas into crispy, salty chips in minutes. Below are three reliable methods — frying, oven-baked, and air fryer — plus seasoning ideas and storage tips.

Fried

Fastest, restaurant-style crunch. Best for corn tortillas.

Oven-baked

Uses less oil, easy for big batches. Slightly lighter crunch.

Air fryer

Crispy with minimal oil. Cooks in 6–8 minutes.

What you need

  • Tortillas: corn or flour; fresh, stale, or leftover tortillas all work.
  • Oil: neutral oil such as vegetable, canola, or avocado; or olive oil for baking.
  • Salt: fine sea salt or kosher salt, sprinkled right after cooking.
  • Optional seasonings: chili powder, lime zest, garlic powder, smoked paprika, or nutritional yeast.

1. Prep the tortillas

Stack 6–8 tortillas on a cutting board and slice them into six wedges each — like cutting a pizza. One standard 6-inch tortilla yields a generous snack portion of chips. If tortillas are very thick, press them lightly with a rolling pin first for even cooking.

Tip: Leftover tortillas from the fridge or counter work great. Slightly dry tortillas actually crisp up better than fresh ones.

2. Cook the chips

Fried method

  1. Heat 1/2 inch of oil in a heavy skillet to 350°F (175°C).
  2. Fry tortilla wedges in a single layer for 60–90 seconds per side, until golden and bubbling slows.
  3. Transfer to a paper-towel-lined plate to drain, then season immediately with salt.

Oven-baked method

  1. Preheat oven to 375°F (190°C).
  2. Lightly brush or spray wedges with oil and spread on a baking sheet in a single layer.
  3. Bake 10–12 minutes, flipping once, until the edges are crisp and lightly browned.
  4. Season with salt while still warm.

Air fryer method

  1. Preheat air fryer to 350°F (175°C) if your model requires it.
  2. Toss wedges with a teaspoon of oil in a bowl.
  3. Air fry in a single layer for 6–8 minutes, shaking the basket halfway through.
  4. Salt immediately after cooking.

3. Season and serve

Season chips the moment they come out of the heat — oil on the surface helps salt and spices stick. Start with a light dusting; you can always add more.

Classic: sea salt or kosher salt
Taco: chili powder + cumin + garlic powder
Lime: lime zest + salt
Smoky: smoked paprika + nutritional yeast

Storing homemade tortilla chips

Cool chips completely on a wire rack before transferring to an airtight container. They stay crisp at room temperature for 3–4 days. If they soften, re-crisp in a 350°F oven or air fryer for 2–3 minutes.

Make the tortillas first

Use our free tortilla dough calculator to scale the perfect flour or corn recipe for your batch.

Open tortilla calculator