My homemade spicy tortilla chips are ultra-crisp and full of flavor. With just five simple ingredients and less than 30 minutes, they beat store-bought chips every time — perfect for dipping and snacking.
I never considered making my own spiced tortilla chips until I ran out on a Sunday. Living in a small rural town, my options were to drive far or try making them myself. I’m glad I did — these chips became an instant favorite and now I rarely buy pre-made chips.
They’re simple, fast, and versatile. Read on for why this recipe works and how to make perfectly crispy, flavorful chips at home.
Why you’ll love this recipe
- Quick and easy – Only five ingredients and straightforward steps. You don’t need special tools, and the chips are ready in minutes.
- Bold flavor – A short spice mix gives a smoky, spicy kick. You can easily adjust the seasonings to suit your taste.
- Cleaner ingredients – These chips use less oil than most packaged options and contain no unnecessary preservatives or added sugar. Serve with fresh salsa, guacamole, or your favorite dip.
Enjoy the chips on their own or pair them with hummus, creamy cheese dips, or bean dip for a crowd-pleasing appetizer.
Key ingredient notes
- Corn tortillas – Corn tortillas crisp up beautifully. I sometimes use flavored varieties for visual interest, but stick with corn tortillas for the best texture. Avoid flour tortillas if you want a crisp, golden chip.
- Oil – Use a neutral, high-smoke-point oil such as grapeseed, canola, or avocado oil for frying.
- Seasonings – Kosher salt, smoked paprika, and chili powder provide a smoky, spicy profile. Adjust amounts to your heat preference.
How to make spicy tortilla chips
- Cut the tortillas into small triangles.
- Heat at least 1/4-inch of oil in a heavy-bottomed pan over medium-high heat.
- Arrange the tortilla pieces in a single layer to avoid overcrowding.
- Fry the triangles for about 60–90 seconds, turning halfway, until golden brown.
- Remove the chips with tongs and transfer them to a plate or tray lined with paper towels to drain.
- Season immediately with salt, smoked paprika, and chili powder so the spices stick while the chips are hot.
- Repeat in batches until all the tortillas are cooked and seasoned.
Use enough oil
Keep at least 1/4-inch of oil in the pan so the chips can float and crisp evenly. Add more oil if needed between batches.
Tips for success
- Use stale corn tortillas — slightly drier tortillas crisp better and absorb less oil.
- Don’t overcrowd the pan — fry in batches so each chip crisps fully.
- Watch closely — chips cook quickly; remove them as soon as they’re golden to avoid burning.
Storing tips
If you don’t eat them all at once, store cooled chips in a sealed bag at room temperature for up to 5 days. They may lose some crispness — warm them in a 300°F oven for a few minutes to restore crunch before serving.
FAQs
Yes. Cut tortillas into triangles, brush lightly with oil, sprinkle the seasonings, arrange in a single layer on a baking sheet, and bake at 375°F for 10–15 minutes or until golden and crisp. Cool slightly before serving.
You can vary the flavor by using garlic powder, onion powder, cayenne, chili-lime seasoning, or Tajín. For a simpler option, use salt and a squeeze of lime.
These chips go well with salsa, guacamole, hummus, cheesy dips, or as part of a snack platter with items like jalapeño poppers or savory twists.
More homemade snacks
- Jalapeño Cream Cheese Wontons
- Leftover Pulled Pork Flautas
- Sourdough Discard Crackers
- Cheesy Homemade Tater Tots
Homemade Spiced Tortilla Chips
Ingredients
- 6 corn tortillas
- 1 cup grapeseed oil (or other high-smoke oil) for frying
- 1 teaspoon coarse kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
Instructions
- Cut the tortillas into small triangles.
- Heat at least 1/4-inch of oil in a heavy-bottomed pan over medium-high heat.
- Add the tortilla triangles in a single layer and fry until golden brown, about 60–90 seconds, turning halfway.
- Use tongs to transfer chips to a paper towel–lined tray to drain.
- Immediately sprinkle with salt, smoked paprika, and chili powder so the seasoning adheres while hot.
- Repeat with remaining tortillas and serve.
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Tips & Notes
Note 2: Any high-smoke-point oil like canola, grapeseed, or avocado oil works well.
Nutrition
This recipe was originally published on February 16th, 2014.