Homemade Vegan Tortilla Chips are a quick, crunchy snack that’s perfect for any occasion, from movie nights to potlucks. You can bake or fry them, and they’re always a hit with their fresh, preservative-free flavor. They’re versatile, using even stale tortillas to reduce waste, and are ready in just 15 minutes. Whether it’s for Cinco de Mayo or game day, these chips disappear fast!
½cupoilavocado, 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!