Tortilla Chips Recipe

Prepare tortillas

Stack tortillas and cut them into chip shapes. For triangular chips, stack 5–8 tortillas, cut stack in half, then cut each half into 3 wedges (resulting in 6 wedges per tortilla). Repeat until all tortillas are cut. Pat wedges dry with a clean kitchen towel or paper towels if tortillas feel moist.

Heat oil

Choose a wide, heavy pot or a deep skillet with at least 2 inches of depth. Pour in 2–3 cups of oil (enough to have a 1 to 1.5-inch oil depth). Attach a deep-fry or candy thermometer to the pot and heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of tortilla into the oil — it should sizzle and rise to the surface immediately but not brown instantly.

Fry chips in batches

Working in small batches (6–8 wedges at a time depending on pot size), carefully add tortilla wedges to the hot oil in a single layer. Stir gently with a slotted spoon or spider to prevent sticking. Fry for about 1 to 1.5 minutes, flipping as needed, until chips are blistered and light golden (they will crisp up more as they cool). Avoid overcrowding the pot to keep the oil temperature steady.

Drain and season

Using a slotted spoon, transfer fried chips to a paper-towel-lined baking sheet or cooling rack set over a sheet pan to drain excess oil. While chips are still hot, sprinkle evenly with fine sea salt (about 2 tsp total). If using, also sprinkle 1 tsp chili powder and/or 1 tsp lime zest for flavored chips. Toss gently with tongs or shake the tray so seasoning adheres.

Cool and store

Let chips cool completely to room temperature — about 15–20 minutes. Cooling finishes crisping. Once cooled, weigh or transfer to an airtight container or large resealable bag. Properly cooled and stored chips keep crisp for up to 3–5 days at room temperature.