My homemade spicy tortilla chips are ultra crisp and unbelievably flavorful. Made with five simple ingredients in less than 30 minutes, they’re better than store-bought and perfect for dipping!
I’ve always loved spiced tortilla chips, but never even thought about making my own until I ran out of my favorite snack on a Sunday. Living in a small rural town, my only options were to drive 60 miles to the nearest open store or to try my hand at making my own.
Now, I’ll never go back to pre-made tortilla chips again! Here’s why this recipe was an instant favorite, and I know you’ll love it, too.
Why you’ll love this recipe
- Quick and easy – Believe it or not, you don’t need a million ingredients or fancy equipment to make your own spicy tortilla chips. Just gather five items you probably have on hand, and you’ll be away snacking in minutes!
- Flavorful – I use just a few seasonings to create a bold, spicy taste with lots of depth, but you can easily switch things up by using whatever you have on hand.
- Better for you – These chips use far less oil than bagged versions and are free from added sugar or unnecessary preservatives. Pair them with salsa verde and guacamole, and you even sneak in some veggies!
Enjoy these chips on their own. (They’re that tasty!) Or, pair them with hummus, creamy hot cheese dip, spicy cheddar cheese dip, and cheesy bean dip for a crowd-pleasing snack or appetizer.
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Pin ItKey Ingredient Notes
- Corn tortillas – I use basil tortillas and spinach tortillas for a little extra flavor and a pretty appearance, but regular corn tortillas are also tasty. Just don’t use flour tortillas, or you won’t achieve the crisp, golden exterior we want!
- Oil – I use grapeseed oil, but vegetable oil, canola oil, avocado oil, or any other neutral-tasting oil with a high smoke point will work.
- Seasonings – Kosher salt, smoked paprika, and chili powder are a MUST to create a bold, smoky, spicy taste. Adjust the amounts included, adding more or less, depending on your tolerance for heat.
How to make spicy tortilla chips
- Cut the tortillas into small triangles.
- Heat oil in a heavy-bottom pan over medium-high heat.
- Add the tortillas to the pan, arranging them in a single layer.
- Fry for 60-90 seconds or until golden brown, turning halfway through.
- Remove the chips using a pair of tongs, and transfer them to a tray or plate lined with paper towels.
- Sprinkle the seasonings on top.
- Repeat as needed, frying all the chips. Enjoy!
Use enough oil
Make sure to add at least ¼-inch of oil to the bottom of your pan so that there’s enough to coat them completely. Add more as needed while cooking.
Tips for Success
- Use stale corn tortillas! Fresh tortillas tend to absorb a lot more oil, which can cause the chips to become soggy.
- Avoid overcrowding. Work in batches, if needed, leaving a little space between each chip. This allows them to cook all around, becoming nice and crisp.
- Be careful not to burn. Homemade tortilla chips cook FAST. So, stand by the pot, and watch them carefully, removing them from the oil as soon as they’re golden brown to prevent burning.
Storing Tips
If you have more self-control than I do and don’t eat all your chips at once, you can transfer them to a sealable bag and store them at room temperature for up to 5 days.
Just keep in mind that the longer the chips sit, the more likely they are to lose their crispness. So, I recommend popping them back in the oven for just a few minutes to help crisp them back up before serving!
FAQs
Yes, for a baked version, cut the tortillas, brush them with oil, and sprinkle the seasonings evenly on top. Arrange the chips in a single layer on a baking sheet, and bake at 375°F for about 10–15 minutes or until they’re golden and crisp. Then, set aside to cool slightly, and enjoy.
Use this recipe to recreate all your favorite flavors. Keep things simple by omitting the smoked paprika and chili powder and just using salt and lime juice. Or, experiment with additional seasoning such as garlic powder, onion powder, cayenne pepper, Tajín, or chili lime seasonings for a slightly different taste.
I typically pair these chips with various dips. They’re great on their own or as part of a platter with other snacks and appetizers like jalapeño poppers, hot honey chicken wings, and savory puff pastry twists.
More Homemade Snacks
Homemade Spiced Tortilla Chips
Ingredients
- 6 corn tortillas
- 1 cup grapeseed oil for frying
- 1 teaspoon coarse kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
Instructions
- Cut the tortillas into small triangles.
- In a heavy-bottomed pan, heat at least ¼-inch deep oil over medium-high heat.
- Add tortilla triangles in a single layer to avoid overcrowding. Fry until golden brown, turning halfway, about 60-90 seconds.
- Using a pair of kitchen tongs, remove the chips onto a tray lined with a paper towel.
- Immediately sprinkle salt and spices.
- Repeat with the remaining tortillas.
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Tips & Notes
Nutrition
This recipe was originally published on February 16th, 2014.
Ahhh man these things look not only totally gorgeous, but so delicious.
Pinning!
Thank you, Abbie! 🙂