You won’t buy tortilla chips again after trying this easy and flavorful homemade recipe. Made with simple ingredients like corn tortillas, avocado oil, lime zest, and fine salt, these chips are crispy, zesty, and perfect for snacking. Whether you’re hosting a party or just craving a quick snack, this recipe is sure to impress.
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Cut tortillas into triangles.
Optional: Let them dry for 30–60 minutes or place them in a low oven at 120°C (250°F).
Heat avocado oil to approximately 180°C.
Fry the tortilla triangles in batches for 2–3 minutes until golden.
Drain the fried chips on a cooling rack.
Mix lime zest, fine salt, and a tiny squeeze of lime juice.
Toss the chips with the lime salt mixture in a big bowl while they are still hot.
Ensure the oil is hot enough before frying to achieve crispy chips.
Drying the tortillas beforehand helps them crisp up better during frying.
Adjust the lime zest and juice to your taste for a more intense citrus flavor.
Can I use a different type of oil?
Yes, you can use other high-smoke-point oils like vegetable oil or canola oil.
How do I store leftover tortilla chips?
Store them in an airtight container at room temperature for up to 3 days.
Can I bake these instead of frying?
Yes, you can bake them at 180°C (350°F) until crispy, but they may not be as crunchy as fried chips.
What can I serve these chips with?
Serve them with salsa, guacamole, or any dip of your choice.
Do I need to zest the lime fresh?
Fresh lime zest is recommended for the best flavor, but you can use dried lime zest if fresh is unavailable.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
