The crunch of a perfectly fried or baked tortilla chip is one of life’s simplest and most satisfying pleasures. While it is incredibly easy to grab a bag from the local grocery store, nothing quite compares to the flavor, texture, and warmth of chips made right in your own kitchen. Learning how to make homemade nachos chips allows you to control the salt levels, the type of oil used, and the thickness of the crunch. Whether you are preparing for a massive game-day platter or just want a clean-label snack for your family, mastering the art of the homemade chip is a culinary game-changer.
Selecting the Right Foundation for Your Chips
Before you even turn on the stove or preheat the oven, you must start with the correct base. The soul of a great nacho chip is the corn tortilla.
Choosing Between Flour and Corn
While some people enjoy flour tortilla chips (often called “”buñuelos”” when sweetened), traditional nacho chips are made from corn tortillas. Corn tortillas have a higher starch content and a lower moisture level, which results in that iconic “”snap”” when bitten. Yellow corn tortillas tend to have a robust, earthy flavor, while white corn tortillas are slightly more delicate and sweet. Blue corn tortillas are an excellent aesthetic choice and often offer a nuttier profile.
Fresh vs. Stale Tortillas
The secret that professional chefs and Mexican grandmothers alike will tell you is that fresh, soft tortillas are actually not the best for frying. If you use tortillas straight from a warm package, they contain too much moisture. This causes them to steam rather than crisp, often leading to chewy or greasy chips. For the best results, use tortillas that are a few days old. If you only have fresh ones, lay them out on a wire rack for about 30 minutes to an air-dry before you begin the cutting process.
Essential Equipment and Ingredients
You do not need a professional deep fryer to achieve restaurant-quality results. However, having a few key tools will make the process much smoother and safer.
Tools for Success
To make the perfect chips, you should have a heavy-bottomed pot, such as a Dutch oven or a cast-iron skillet, which helps maintain a consistent oil temperature. A kitchen thermometer is perhaps the most important tool; you want to aim for an oil temperature of 350°F to 375°F. If the oil is too cool, the chips will soak it up and become heavy; if it is too hot, they will burn before they become crisp. You will also need a slotted spoon or a “”spider”” strainer to remove the chips from the oil, and a large bowl lined with paper towels for draining.
The Best Oils for Frying
Because you are frying at relatively high temperatures, you need an oil with a high smoke point. Neutral oils are best so that they do not overpower the taste of the corn. Vegetable oil, canola oil, grapeseed oil, or peanut oil are all excellent choices. Avoid extra virgin olive oil or butter, as they will burn and create a bitter flavor at the temperatures required for a crispy chip.
The Step-by-Step Frying Method
Frying is the gold standard for nacho chips. It creates those tiny little bubbles on the surface of the chip that hold onto salsa and cheese dip perfectly.
Cutting the Tortillas
Stack about five to six tortillas at a time. Using a sharp chef’s knife or a pizza cutter, slice the stack in half. Then, slice it into thirds or quarters depending on how large you want your chips to be. A standard tortilla usually yields six to eight triangles. Consistency is key here; if your chips are all the same size, they will cook at the same rate.
The Frying Process
Pour about 1 to 2 inches of oil into your pan and heat it to 350°F. Working in small batches is vital. If you overcrowd the pan, the temperature of the oil will drop significantly, resulting in oily chips. Drop the triangles into the oil carefully. They should sizzle immediately. Use your slotted spoon to move them around so they don’t stick together.
The chips are usually done in about 2 to 3 minutes. They should be golden brown and the bubbling of the oil should have slowed down significantly—this indicates that the moisture has been cooked out.
Seasoning for Maximum Flavor
The moment the chips come out of the oil and onto the paper towels, they need to be seasoned. The residual oil on the surface acts as a glue for your salt and spices. If you wait until they are cool, the seasoning will simply fall to the bottom of the bowl. Fine sea salt is the standard, but you can get creative with lime zest, chili powder, cumin, or even a dusting of nutritional yeast for a cheesy flavor.
The Healthier Alternative: Baked Nacho Chips
If you want to skip the deep-frying but still crave that crunch, baking is a fantastic alternative. While they won’t have the exact same airy texture as fried chips, baked chips are incredibly sturdy and hold up well to heavy toppings like guacamole and refried beans.
Preparing the Baking Sheet
Preheat your oven to 375°F. Arrange your tortilla triangles in a single layer on a large baking sheet. It is important that they do not overlap, as overlapping areas will remain soft. Lightly spray or brush both sides of the triangles with a thin coating of oil.
Baking to Perfection
Place the tray in the oven for about 8 to 12 minutes. Around the 6-minute mark, use tongs to flip each chip over. Keep a close eye on them during the last few minutes, as they can go from perfectly tanned to burnt very quickly. Once they look crisp and have a light golden hue, remove them from the oven. They will continue to crisp up slightly as they cool on the tray.
Creative Seasoning Blends
Plain salted chips are a classic, but one of the joys of knowing how to make homemade nachos chips is the ability to customize the flavor profile to match your meal.
The Zesty Lime and Chili
Mix fine salt, a pinch of cayenne pepper, and the zest of one lime. This mimics the famous “”Hint of Lime”” store-bought chips but with a much fresher, more vibrant kick. It pairs exceptionally well with ceviche or fish tacos.
Smoky Barbecue
For a chip that stands on its own as a snack, mix smoked paprika, garlic powder, onion powder, and a touch of brown sugar. Toss the warm chips in this mixture for a sweet and smoky experience that rivals any gourmet snack brand.
Cinnamon Sugar (The Dessert Chip)
Nachos don’t always have to be savory. If you have leftover flour tortillas, fry them and immediately toss them in a mixture of cinnamon and granulated sugar. Serve these with a side of chocolate ganache or sweetened whipped cream and strawberries for a “”dessert nacho”” platter.
How to Store Your Homemade Chips
Homemade chips do not contain the preservatives found in commercial bags, so they have a shorter shelf life. However, if stored correctly, they can stay fresh for several days.
Wait until the chips are completely cool before storing. If you put warm chips into a container, the residual steam will turn them soggy within minutes. Once cool, place them in a large airtight container or a heavy-duty zip-top bag. Squeeze out as much air as possible.
If your chips lose their crunch after a day or two, you can easily revive them. Spread them out on a baking sheet and pop them into a 300°F oven for about 3 to 5 minutes. This will draw out any moisture they’ve absorbed from the air and restore that satisfying snap.
Assembling the Perfect Plate of Nachos
Once you have your chips, the assembly is the final step in the journey. Because homemade chips are often sturdier than store-bought ones, you can afford to be generous with your toppings.
Always grate your own cheese rather than buying the pre-shredded kind; pre-shredded cheese is coated in potato starch to prevent clumping, which interferes with its melting capabilities. Layer your chips with cheese, beans, and meat, and bake at 400°F until the cheese is bubbly. Add your cold toppings—like pico de gallo, sour cream, and jalapeños—right before serving to ensure the chips stay as crunchy as possible for as long as possible.
Frequently Asked Questions
Why are my homemade chips chewy instead of crispy?
The most common reason for chewy chips is that the oil was not hot enough. When oil is below 350°F, the tortilla absorbs the fat instead of quickly releasing its moisture. Another reason could be using tortillas that were too fresh and moist; try air-drying your tortillas for 30 minutes before frying next time.
Can I make nacho chips in an air fryer?
Yes, you can. Lightly coat the tortilla triangles in oil and place them in the air fryer basket at 350°F for about 5 to 7 minutes. Be sure to shake the basket every 2 minutes to ensure even browning. Because air fryers move a lot of air, the chips might fly around; some people use a metal rack to weigh them down.
What is the best way to keep chips warm for a party?
If you are making a large batch, keep the finished chips on a wire rack set over a baking sheet in an oven set to the “”warm”” setting or 200°F. This keeps them at a pleasant temperature and prevents them from getting soggy while you finish the rest of the batches.
Can I use flour tortillas for nachos?
You can, but the texture will be very different. Flour tortillas puff up more and have a lighter, flakier texture, similar to a cracker. They are delicious but tend to break more easily under the weight of heavy nacho toppings like beef or thick queso.
How do I stop the salt from falling off my chips?
The secret is timing. You must salt the chips within 10 seconds of them leaving the hot oil or the oven. If the chips have already cooled or dried, the salt has nothing to adhere to. If you are baking them, a light mist of oil or cooking spray right before they go into the oven helps the seasoning stick during the cooking process.