Crunchy Vegan Tortilla Chips
Add Preferred SourceIf you’re looking for a simple, tasty, and vegan snack that’s perfect for any occasion, homemade Vegan Tortilla Chips are a game-changer. Whether you bake or fry them, they’re quick to make and give you that fresh, crunchy texture that store-bought chips just can’t match. Plus, you control the ingredients—no preservatives or animal products, just wholesome, plant-based goodness.
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I love making these chips. They are so versatile. It doesn’t matter if it’s Cinco de Mayo, a movie night, a potluck, or tailgating—these chips always get eaten first! It’s great that you can choose to bake or fry them and still get that perfect crunch. You can use slightly stale tortillas, which helps cut down on food waste. And the best part? They are ready in 15 minutes.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Homemade Tortilla Chips with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these tortillas is so easy you’ll wonder why you didn’t make them before! Just follow my simple instructions below.
Getting Your Tortillas Ready
Brush both sides of the tortillas with oil, stack them, and cut them into triangles.
You can use avocado oil, peanut oil, or light vegetable oil. Cooking spray works, too, if that’s easier. Once the tortillas are evenly coated, stack them up and use a sharp knife to cut them into triangles.
To Bake
Lay the tortilla pieces out on a baking sheet in a single layer—don’t overcrowd them. Make sure the chips don’t overlap; arrange them in a single layer. Sprinkle a little sea salt on top.
Bake for about 12 minutes, flipping them halfway through to make sure they crisp evenly. Want extra crunch? Broil them for the last couple of minutes, but keep an eye on them so they don’t burn.
To Fry
Prepare a plate with some kitchen paper to drain your chips once they’re fried. Heat about ¼ inch of oil in a large skillet to 350°F (175°C). You can test if it’s hot enough by dropping a small tortilla piece in—if it sizzles, you’re good to go.
Fry the tortilla chips in small batches, so they have space to crisp up nicely. Once golden and crunchy, use tongs to remove them and place them on the prepared plate.
Sprinkle with sea salt and repeat until all the chips are fried. Serve and enjoy!
Recipe Notes and Expert Tips
Homemade tortilla chips are so easy to make, but there’s always room for improvement so that you can make them the best chips for you; here are some of my top tips.
- Even Oil Coating: Lightly coat both sides of the tortillas with oil to get that golden, crispy texture without making them greasy.
- Single Layer for Crunch: Always lay your tortilla pieces out in a single layer—whether baking or frying—so they can crisp up perfectly without sticking together.
- Don’t Skip the Flip: When baking, flip the chips halfway through to make sure they’re evenly browned on both sides.
- Keep an Eye on the Broiler: If you decide to broil them for extra crunch, stay close! They can go from perfect to burnt in seconds.
- Test the Oil Temperature: For frying, drop a small tortilla piece in the oil to check if it’s hot enough. If it sizzles, you’re good to go.
- Salt While Warm: Sprinkle salt on the chips while they’re still warm so it sticks better and gives you that perfect flavor.
- Older Tortillas Are Great: If you’ve got some tortillas that are a bit stale, use them—they’ll crisp up even better!
How to Store Leftover Tortilla Chips
If you’ve got any chips left (which is rare!), store them in an airtight container at room temperature, and they’ll stay crunchy for up to 3 days.
Freezing them isn’t the best idea—it messes with the texture and takes away that satisfying crunch.
What to Serve with Homemade Tortilla Chips
These crispy chips are perfect for dipping into guacamole, salsa, or a creamy vegan queso.
They also pair great with hummus, black bean dip, or even a fresh pico de gallo. Whether it’s snack time or party time, these chips can handle all your favorite dips!
More Vegan Mexican Recipes For You To Try
Love Mexican food and want more vegan inspiration? Try these easy recipes.
- Chipotle Black Beans
- Best Vegan Chili
- Cilantro Lime Rice
- Roasted Cauliflower Taco
- Mexican Lettuce Wraps
Ingredients
- 5 corn tortillas
- ½ cup oil avocado, peanut, safflower, or vegetable oil
- Sea salt to taste
Instructions
To bake
- Preheat your oven to 350°F/175°C.
- Lightly brush both sides of the tortillas with oil. Stack them up and cut them into triangles. Arrange the pieces on a baking sheet in a single layer, making sure they don’t overlap. Sprinkle with sea salt. Bake for around 12 minutes, flipping halfway through to ensure even browning. If you want extra crunch, broil for the last couple of minutes while keeping a close eye on them.5 corn tortillas, ½ cup oil, Sea salt to taste
To Fry
- Prepare a plate lined with kitchen paper to absorb excess oil. Heat about ¼ inch of oil in a large skillet over medium heat, aiming for 350°F (175°C). To check if the oil is ready, drop in a small piece of tortilla—if it sizzles, you’re good to go.½ cup oil, 5 corn tortillas
- Fry the chips in small batches, making sure not to crowd the pan. Once golden and crisp, remove the chips with tongs and transfer them to the prepared plate. Sprinkle with salt and repeat until all the chips are done.Sea salt to taste
Notes
- Even Oil Coating: Lightly coat both sides of the tortillas with oil to get that golden, crispy texture without making them greasy.
- Single Layer for Crunch: Always lay your tortilla pieces out in a single layer—whether baking or frying—so they can crisp up perfectly without sticking together.
- Don’t Skip the Flip: When baking, flip the chips halfway through to make sure they’re evenly browned on both sides.
- Keep an Eye on the Broiler: If you decide to broil them for extra crunch, stay close! They can go from perfect to burnt in seconds.
- Test the Oil Temperature: For frying, drop a small tortilla piece in the oil to check if it’s hot enough. If it sizzles, you’re good to go.
- Salt While Warm: Sprinkle salt on the chips while they’re still warm so it sticks better and gives you that perfect flavor.
- Older Tortillas Are Great: If you’ve got some tortillas that are a bit stale, use them—they’ll crisp up even better!
