Crispy Corn Tortilla Chips
Crispy corn chips are made by slicing fresh corn tortillas into wedges and frying them in neutral oil until the bubbling slows and they turn a deep, golden straw color. The key is to manage the oil temperature so the edges crisp before the center browns, resulting in a firm, audible snap once cooled.
Use day-old tortillas for the best texture
Tortillas that have been left out of the bag for an hour or two will have less moisture, which means they absorb less oil and crisp faster.
- heavy-bottomed pot or dutch oven
- spider strainer or slotted spoon
- baking sheet lined with paper towels
What goes in.
- 10corn tortillas
- 2 cupsneutral oil (canola, grapeseed, or sunflower)
- 1 tspkosher salt
Maintain the sizzle
Keep your oil between 350°F and 365°F. If the oil is too cold, the chips turn greasy; too hot, and they burn before they can lose their moisture.
The method.
Cut the tortillas
Stack the tortillas and slice them into six equal wedges, like a pizza. Keep them stacked as you work to move faster.
Heat the oil
Pour the oil into your pot. Heat over medium-high until a small corner of a tortilla dropped in immediately bubbles aggressively.
Fry in small batches
Drop the wedges into the oil one at a time to prevent clumping. Stir gently with your spider to ensure even browning.
Drain and season
When the chips reach a deep golden color and the bubbling subsides, lift them out. Drain on paper towels and immediately sprinkle with salt while they are still oily.
Other turns to take.
Lime-Chile Chips
Toss the freshly salted chips with a mixture of finely grated lime zest and dried ancho chile powder.
When it doesn't go to plan.
Test a single chip first to check the oil temperature; it should turn golden in about 45 to 60 seconds.
If your chips are chewy rather than crisp, they were likely pulled from the oil too early or the oil wasn't hot enough.
Store cooled chips in an airtight container for up to three days, though they are best consumed within a few hours.
The ones that keep coming up.
Can I bake these instead of frying?
You can, but they will be more brittle. Brush them lightly with oil and bake at 375°F for 8–10 minutes, flipping halfway through.
Why do my chips get soggy after cooling?
They likely didn't drain long enough, or they were stacked on the paper towels while still extremely hot. Spread them in a single layer to let steam escape.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe