Crispy Tortilla Chips Recipe – Easy Homemade Indian-Style Snacks

Last Updated on 4 months by Neha Deshmukh

Crispy Tortilla Chips Recipe – Easy Homemade Indian-Style Snacks

Hey everyone! If you’re anything like me, you always crave a good crunchy snack. And honestly, sometimes the best snacks are the simplest ones. These crispy tortilla chips are exactly that – super easy to make, totally addictive, and perfect with a cup of chai! I first made these when I was craving something savory and didn’t want to run to the store. They’ve been a family favorite ever since.

Why You’ll Love This Recipe

Let’s be real, store-bought chips are convenient, but nothing beats the fresh, homemade taste. These tortilla chips are quick to whip up – ready in under 15 minutes! Plus, you control exactly what goes into them, making them a healthier and tastier option. They’re also incredibly versatile. Dip them, top them, or just munch on them straight from the batch. Trust me, you’ll be making these again and again.

Ingredients

Here’s what you’ll need:

• 10 corn tortillas
• Oil, as needed (we’ll talk about options in a bit!)
• Salt, to taste

Ingredient Notes

Okay, let’s chat ingredients. Corn tortillas are the star here – they get wonderfully crispy. You can find these at most grocery stores, and sometimes even at Indian grocery stores.

Now, about the oil. This is where we can add a little Indian flair! While any neutral oil works, I love using mustard oil for frying. It gives the chips a lovely, slightly pungent flavor that’s so addictive. Groundnut oil (peanut oil) or sunflower oil are also fantastic choices. Just use whatever you prefer and have on hand. About 1-2 cups of oil should be enough for frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Stack 2-3 tortillas on top of each other and cut them in half.
2. Layer those halves and slice into triangular wedges – like you’re cutting a pizza! Repeat with the remaining tortillas.
3. For frying: Heat your chosen oil in a pan over medium heat. You’ll know it’s ready when a tiny piece of tortilla sizzles when dropped in.
4. Fry the tortilla triangles in batches, being careful not to overcrowd the pan. Fry until they’re golden brown and crispy on both sides – usually just a minute or two per batch.
5. Remove the chips and drain them on a paper towel-lined plate to get rid of any excess oil.
6. Immediately season with salt while they’re still warm. This is key for getting the salt to stick!
7. For baking: Preheat your oven to 176°C (350°F). Arrange the tortilla triangles on a baking tray, brush lightly with oil, and bake for 2-3 minutes, until crispy. Season with salt after baking.

Expert Tips

• Don’t overcrowd the pan when frying! This will lower the oil temperature and result in soggy chips.
• Keep a close eye on the chips while frying – they can burn quickly.
• Season immediately after frying or baking. Seriously, don’t skip this step!
• For extra flavor, try adding a sprinkle of chaat masala along with the salt.

Variations

Let’s spice things up!

• Spice Level:
  • Mild: Just salt! Perfect for everyone.
  • Medium: Add ½ teaspoon Kashmiri chili powder for a beautiful color and gentle heat.
  • Hot: A pinch of Pav Bhaji masala or cayenne pepper will give you a real kick. My brother loves these with a generous sprinkle of Pav Bhaji masala.
• Festival Adaptations: These are fantastic for Diwali snacks or a Holi party. Everyone loves a good crunchy bite!
• Baking vs. Frying: Baking is a healthier option, but fried chips are undeniably crispier. Baked chips have a slightly softer texture.

Serving Suggestions

Okay, now for the fun part – dipping! Here are a few of my favorite Indian-inspired dips:

• Mint-Coriander Chutney: A classic for a reason!
• Tamarind Chutney: Sweet, tangy, and totally addictive.
• Spicy Yogurt Dip: Mix yogurt with a little green chili, cumin powder, and salt. So refreshing!
• Guacamole: A non-Indian option, but still delicious!

Storage Instructions

Store cooled tortilla chips in an airtight container at room temperature for up to a week. Though, let’s be honest, they probably won’t last that long!

FAQs

1. Can I use flour tortillas instead of corn tortillas for this recipe?

You can, but the texture will be different. Flour tortillas don’t get as crispy as corn tortillas.

2. What is the best way to prevent the tortilla chips from sticking together?

Fry or bake them in batches and drain them well on a paper towel-lined plate. Seasoning immediately also helps!

3. How can I adjust the salt level on these chips?

Start with a small amount of salt and add more to taste. Remember, you can always add more, but you can’t take it away!

4. Can I make these tortilla chips ahead of time for a party?

Absolutely! Just make sure to store them in an airtight container to keep them crispy.

5. What’s the best oil to use for frying to get an authentic Indian flavor?

Mustard oil is my go-to for that authentic Indian taste. Groundnut or sunflower oil are also great options.