Table of Contents
the Best Mexican Snacks Chips at Home
Ever found yourself craving those perfectly crispy, zesty Mexican chips from your favorite restaurant but didn’t want to make another grocery store run? You’re in luck! Today, I’m sharing my foolproof guide to creating authentic Mexican snack chips right in your own kitchen. As someone who grew up watching my abuela transform simple corn tortillas into crispy, golden treasures, I can tell you there’s something magical about the aroma of freshly made chips wafting through your home. Did you know that the original Mexican chips were actually made from stale tortillas? Talk about brilliant kitchen recycling! These homemade chips are not only more economical than store-bought versions, but they also pack that irresistible fresh-made crunch that keeps you coming back for more. Just like my popular homemade taco shell recipe, these chips are surprisingly easy to make and will elevate your snacking game to new heights. Get ready to discover your new favorite way to impress guests at your next fiesta!
What are Mexican snack chips?
Let’s get one thing straight—we’re not talking about those mass-produced triangles that come in a bag! Mexican snack chips, or “totopos” as they’re traditionally known, are the authentic crispy delights that have been gracing Mexican tables for generations. Ever wondered why they taste so much better at your favorite Mexican restaurant? It’s because they’re often made fresh daily, just like we’re about to do! You know what they say in Mexico: “Con totopos y salsa, la fiesta no falta” (With chips and salsa, there’s always a party). These crispy, golden bites of heaven are about to become your kitchen’s newest star, and trust me, once you try making them yourself, there’s no going back to the bag!
Why You’ll Love This Mexican Snacks Chips
These homemade Mexican chips are about to become your new obsession, and here’s why. First, the texture is absolutely unbeatable—we’re talking about perfectly crispy chips that deliver a satisfying crunch with every bite while still maintaining that authentic corn flavor that store-bought versions just can’t match. Making them at home is incredibly cost-effective; you can make a large batch of restaurant-quality chips for a fraction of what you’d pay for premium tortilla chips at the store. Plus, you have complete control over the seasonings! Whether you prefer classic salt, zesty lime, spicy chili, or any creative combination, these chips are your canvas for flavor experimentation. Just like my famous guacamole recipe, these chips prove that homemade Mexican cuisine is always worth the effort. Ready to transform your snacking experience?
How to Make Mexican Snacks Chips
Quick Overview
Transform ordinary corn tortillas into crispy, golden chips in just 25 minutes! This recipe yields perfectly seasoned chips that are sturdier than store-bought versions—ideal for scooping up thick salsas and guacamole. The best part? You only need a few basic ingredients and some basic kitchen equipment to achieve restaurant-quality results.
Key Ingredients for Mexican Snacks Chips
- 12 corn tortillas (6-inch size)
- 2 cups vegetable oil for frying
- 1 tablespoon kosher salt
- Optional seasonings:
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
Step-by-Step Instructions
- Prepare the Tortillas
- Cut each tortilla into 6 equal wedges using a sharp knife or pizza cutter
- Lay the wedges in a single layer on a clean kitchen towel
- Let them air dry for 10 minutes to remove excess moisture
- This step ensures your chips will be extra crispy
- Heat the Oil
- Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven
- Heat the oil over medium-high heat until it reaches 350°F (175°C)
- Test the oil by dropping in a small piece of tortilla—it should sizzle immediately and float to the surface
- Fry the Chips
- Working in batches, carefully add tortilla wedges to the hot oil
- Don’t overcrowd the pan—leave enough space for chips to float freely
- Fry for 2-3 minutes, turning occasionally with tongs
- Watch for a golden brown color and listen for the sizzling to quiet down
- Drain and Season
- Remove chips with a slotted spoon or spider strainer
- Place on a paper towel-lined baking sheet to drain excess oil
- Season immediately while chips are hot
- Toss gently to distribute seasonings evenly
- Cool and Store
- Allow chips to cool completely at room temperature
- They will continue to crisp up as they cool
- Once cooled, transfer to an airtight container
What to Serve Mexican Snacks Chips With
Your homemade Mexican chips deserve equally delicious companions! Here are some perfect pairings:
- Classic Dips
- Fresh pico de gallo
- Chunky guacamole
- Spicy salsa roja
- Creamy bean dip
- Queso fundido
- Main Dishes
- Use as a base for chilaquiles
- Serve alongside tacos
- Crush and use as a topping for taco salads
- Pair with Mexican street corn
- Creative Applications
- Use as scoops for ceviche
- Top with shredded cheese and broil for nachos
- Serve with Mexican-style shrimp cocktail
- Use as a crunchy topping for tortilla soup
Top Tips for Perfecting Mexican Snacks Chips
- Choose the Right Tortillas
- Use fresh corn tortillas, not flour tortillas
- Slightly stale tortillas actually work better than fresh ones
- Look for tortillas made with just corn, water, and lime (calcium hydroxide)
- Avoid tortillas with preservatives or additional ingredients
- Oil Temperature Matters
- Maintain oil temperature between 350-375°F (175-190°C)
- Use a thermometer for precise temperature control
- If the oil is too cool, the chips will be greasy
- If the oil is too hot, chips will burn quickly
- Seasoning Secrets
- Season chips while they’re still hot
- Use fine-grain salt for better adhesion
- Create your own seasoning blends
- Store extra seasoning mixtures in airtight containers
- Troubleshooting Common Issues
- Are the chips not crispy? They probably need more frying time
- Are chips too greasy? The oil temperature was too low
- Uneven cooking? Cut tortillas into more uniform sizes
- Chips breaking? They might be too thin or fried too long
- Make-Ahead Tips
- Cut tortillas in advance and store between paper towels
- Prepare seasoning mixtures ahead of time
- Set up your draining station before starting
- Have all tools and ingredients ready before heating oil
Storing and Reheating Tips
Storage Methods
- Short-Term Storage (1-2 days)
- Cool chips completely before storing
- Place in an airtight container
- Add a paper towel to absorb any moisture
- Keep at room temperature
- Avoid refrigeration, as it can make chips stale
- Long-Term Storage (up to 2 weeks)
- Use a vacuum-sealed container or bag
- Store in a cool, dry place away from direct sunlight
- Add a silica gel packet to prevent moisture
- Check regularly for any signs of staleness
Reheating Methods
- Oven Method
- Preheat oven to 350°F (175°C)
- Spread chips on a baking sheet
- Heat for 3-5 minutes
- Watch carefully to prevent burning
- Cool for 1-2 minutes before serving
- Air Fryer Method
- Place chips in the air fryer basket
- Heat at 350°F for 1-2 minutes
- Shake the basket halfway through
- Season again if needed
Freshness Tips
- Signs of Staleness
- Loss of crispiness
- Changed color or appearance
- Off odors
- Chewy or soft texture
- Prevention
- Always cool completely before storing
- Keep away from heat and humidity
- Use appropriate storage containers
- Make smaller batches more frequently
Remember, homemade chips are best enjoyed fresh, but with proper storage, you can maintain their crunchiness for several days. If you notice any signs of staleness or off flavors, it’s best to make a fresh batch. The good news is, with this recipe, you’re just 25 minutes away from crispy, fresh Mexican chips anytime you want them!
Author’s Top Recipe Picks
Preparation Time: 15 minutes
Cooking Time: 17 minutes
Total Time: 32 minutes
Recipe Yield: 6 servings
Calories: 59 calories per serving
Recipe Instructions:
Preheat the oven to 425°F (220°C).
Line a baking sheet with aluminum foil and grease with cooking spray.
Slice each potato into long spirals using a spiralizer fitted with a straight-flat blade.
Cut each spiral into 3 shorter pieces.
Thread a skewer through the middle of each potato spiral and gently push down to fan out the spiral.
Place the skewers on the prepared baking sheet and spray generously with cooking spray.
Sprinkle taco seasoning on top of the potato spirals.
Roast in the preheated oven for 17–18 minutes, or until browned and crisp.
Season with sriracha sauce and sea salt before serving
This Recipe Broke the Internet… Did It Work for You?
There are no reviews yet. Be the first one to write one.
