Get recipe: Homemade Tortilla Chips
It's time to go DIY with your tortilla chips. So bag the bagged versions and follow a few simple steps to learn how to make tortilla chips right in your own kitchen.
Making homemade tortilla chips is an easy way to add a personal touch to appetizers, and they're the building block for all sorts of delicious Latin-American-inspired dishes.
You could start out by making homemade tortillas from scratch, but that process can take time and create quite a mess. And with everything families have going on these day, who has the patience for all that? We're not doing anything that intensive so take a breath, put away the apron and spare yourself the hassle.
Let's start on a batch of homemade tortilla chips.
How to Make Tortilla Chips
- 1½ cups oil
- 8 extra-thin tortillas (6-inch variety)
- TACO BELL® Thick & Chunky Salsa
- Heat oil in large deep skillet on medium heat to 375°F.
- Meanwhile, stack tortillas; cut into 6 wedges to make 48 pieces.
- Cook tortilla pieces, in batches, 2 minutes on each side or until golden brown. Drain on paper towels. Serve with salsa.
NOTES: You can substitute TACO BELL® Verde Salsa for TACO BELL® Thick & Chunky Salsa
Special Extra. For extra crispness, bake at 200°F for 10 to 15 min on paper towel-lined baking sheet after frying; If you can't find extra-thin tortillas in your market, use regular corn tortillas, increasing frying time to 3 min. on each side or until golden brown.
Now That You Know How To Make Tortilla Chips
If you're interested in making your own salsa or dip to serve alongside the TACO BELL® Thick & Chunky Salsa, check out a few options from the Kraft Kitchen.
Why not try one of our guacamole recipes, including traditional, chunky, bacon-topped and even a holiday guac?
Feeling cheesy? Go with famous queso dip, beer queso dip or smoky chipotle variety.
You can also make your own salsa. We have all sorts of varieties to choose form, including traditional tomato, corn and citrus.