Homemade White Corn Tortilla Chips
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Homemade White Corn Tortilla Chips couldn’t be easier to make, made with 3 ingredients and taste better than store-bought chips. Perfect for dipping in your favorite salsa and makes the best snack or appetizer!
PIN the best homemade tortilla chips recipe to try later!
white corn tortilla chips
Homemade White Corn Tortilla Chips are so easy to make at home. These are better than the kind you get at a restaurant and can be made in less than 30 minutes. Also, don’t be intimidated of deep frying like I was because you don’t need a deep fryer- just a large pot or pan.
Chips and salsa are one of our favorite snacks and of course, we love them when we go out to eat but it’s rare when we really love them from a restaurant.
These homemade chips don’t compare to any of the restaurant or store-bought ones. They are perfectly crispy and seasoned with just the right amount of salt. It’s hard to beat traditional deep fried tortilla chips from scratch, especially when they are made in your very own kitchen.
Serve these chips with any of your favorite dips such as salsa, black bean and corn salsa, pico de gallo, guacamole, hummus, or spinach dip. You can also use these chips as the base of these Sheet Pan Nachos!
Why You’ll Love This white corn tortilla chip Recipe
key ingredients
- White corn tortillas: The key ingredient! The standard “street taco” size is what we used. You can use the bigger corn tortillas, just be sure to cute them into smaller pieces.
- Neutral oil (with a high smoke point): Vegetable oil or canola oil is perfect for frying because it can tolerate high heat levels. Other oils you can use are peanut oil, a blended oil, sunflower oil, or avocado oil.
- Salt: Kosher salt, sea salt or flaky seas salt are perfect for adding to these chips. Add as much or little as you prefer.
how to make white corn tortilla chips
Cut tortilla triangles: With a sharp knife or pizza cutter, cut tortillas into quarters and set aside. Line a baking sheet or plate with a few layers of paper towels.
Heat oil: In a large frying pan or pot, heat oil over high heat for 3-4 minutes or until it reached 350 degrees F.
Cook chips: Carefully and working in small batches, add corn tortillas triangles to hot oil for 3-4 minutes. Using a slotted spoon or tongs to gently turn the tortilla chips half way through cooking so they are evenly golden browned.
Place cooked chips on baking sheet: Remove chips and place them on a baking sheet heavily lined with paper towels. Repeat until you are out of tortilla pieces. The first batch of chips will take the longest (3-4 minutes) and by the time you get to the last batch, the cooking time could take a minute as the oil will continue to get hotter.
Sprinkle with salt: Immediately sprinkle the chips with salt and allow to cool completely before serving. Store in an airtight container for up to 1 week in a cool area. Serve with your favorite salsa or enjoy them plain!
tips & variations
Add more flavor: Some other spices to add in or sprinkle on top for additional flavor is gourmet salts, nutritional yeast, garlic powder, onion powder, taco seasoning, ranch seasoning, Everything But The Bagel seasoning, and paprika.
Zesty flavor: Love the chips from Chipotle? Squeeze fresh lime juice and sprinkle sea salt on top of these chips to get the same exact flavor. This is my favorite!
Hot oil: Make sure the oil isn’t too hot, otherwise your chips will burn. You want the chips be a light golden brown, if they get too brown they will taste burnt.
Tortillas: Feel free to use yellow corn tortilla instead of white corn tortillas. They will taste pretty much the same, they will just be a bit darker once the chips are cooked. I don’t recommend using flour tortillas as it will change the taste and texture.
Fry in batches: This will help the tortillas cook evenly and prevent them from sticking together. Just add enough tortilla triangles to cover the surface- don’t over crowd them.
leftovers & storage
Make sure the chips are cooled completely. Store in an airtight container or large ziplock bag in a cool area at room temperature for up to 1 week. Fresh is always best if you want to enjoy the crunch and crispiness.
other mexican inspired recipes
favorite dip recipes
NEVER MISS A RECIPE
Join thousands of subscribers & get
easy recipes via email for FREE!
Want to be Featured?
If you make this recipe, please let me know how it turned out…
Kathryn’s Kitchen Blog
Easy, simple, and delicious recipes anyone can make. Click the button below so you don’t miss any recipes!
White Corn Tortilla Chips
Ingredients
- 12 corn tortillas
- 4 cups vegetable or canola oil
- salt kosher salt, sea salt, or flaky salt
Instructions
- With a sharp knife or pizza cutter, cut tortillas into quarters and set aside. Line a baking sheet or plate with a few layers of paper towels.
- In a large frying pan or pot, heat oil over high heat for 3-4 minutes or until it reached 350 degrees F.
- Carefully and working in small batched, add corn tortillas pieces to hot oil for 3-4 minutes. Using a slotted spoon or tongs to gently turn the tortilla chips half way through cooking so they are evenly golden browned.
- Remove chips and place them on lined baking sheet. Repeat until you are out of tortilla pieces. The first batch of chips will take the longest (3-4 minutes) and by the time you get to the last batch, it could take a minute as the oil will continue to get hotter.
- Immediately sprinkle the chips with salt and allow to cool completely before serving. Store in an airtight container for up to 1 week in a cool area. Serve with your favorite salsa or enjoy them plain!
Thanks. Great to make these for a party. Homemade option are always best. This is so easy and thanks for all the detailing.
These were sooo good! So much tastier than the bag variety! Will make again, thank you!
These homemade tortilla chips are so much better than ready made ones! So glad I found this recipe!
Oh my, these white corn tortilla chips are incredible! Super crispy, and they paired perfectly with my homemade salsa. Thanks for sharing this! 🙂
Love this recipe for homemade tortilla chips! I like to also dash with a bit of paprika to add a little bit more flavor!
We LOVE tortilla chips but often find the store bought ones are too salty. I love this so much because I can adjust how much salt to add..plus homemade is always better! 😉
Exceptionally fresh chips are so much better than buying a bag from the grocery store. I’ll make them fresh all the time now.
I love tortilla chips and your recipe made the best chips I’ve ever had! Thanks for sharing the recipe.
So easy and a perfect snack/appetizer! I have to try making my own next time…warm corn chips also sounds so good!
It actually took me 30 minutes to make these tortilla chips, were perfect to make for evening snacks and also for get together.