Crispy, golden, and irresistibly crunchy—these homemade tortilla chips are a step above store-bought!
Paired with a vibrant guacamole and a colorful salsa trio (classic tomato, mango, and roasted corn), this recipe is perfect for parties, game days, or just a fun night in.
Serve as an appetizer, snack, or a side to your favorite Mexican dishes like tacos, enchiladas, or burrito bowls.
Homemade Tortilla Chips with Guacamole and Salsa
Equipment
- Baking sheet or deep fryer ( baking as a healthier alternative
- Large bowl
- Sharp knife
- Cutting board
- Mixing bowls for guacamole and salsas
- Parchment paper if baking
- Tongs or slotted spoon
- Blender or food processor optional for smoother salsas
Ingredients
For the Tortilla Chips:
- 12 small corn tortillas
- 2 tbsp vegetable oil or spray oil for baking
- 1 tsp salt
- ½ tsp chili powder or smoked paprika optional for extra flavor
For the Guacamole:
- 3 ripe avocados
- 1 small tomato finely chopped
- ¼ cup red onion finely chopped
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
- Salt and pepper to taste
Classic Tomato Salsa:
- 2 ripe tomatoes diced
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1 small jalapeño seeded and finely chopped
- Salt to taste
Mango Salsa:
- 1 ripe mango diced
- ¼ red bell pepper finely chopped
- 1 tbsp red onion finely chopped
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- Pinch of salt
Roasted Corn Salsa:
- 1 cup corn kernels fresh or thawed frozen
- ¼ cup red onion diced
- ½ red bell pepper diced
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- Salt and pepper to taste
Instructions
- Prep the Chips:Cut each corn tortilla into 6-12 wedges (like pizza slices). Preheat oven to 375°F (190°C) or heat oil in a deep pan to 350°F (175°C) if frying.
- Bake or Fry the Chips:To Bake: Arrange tortilla wedges on a baking sheet lined with parchment. Brush lightly with oil, sprinkle with salt (and optional spices), and bake for 12–15 minutes, flipping halfway, until golden and crisp.To Fry: Fry tortilla wedges in small batches for 2–3 minutes until golden brown. Drain on paper towels and sprinkle with salt.
- Make the Guacamole:Scoop avocado into a bowl and mash with a fork. Mix in tomato, onion, lime juice, cilantro, salt, and pepper. Adjust to taste.
- Prepare the Salsas:Classic Tomato Salsa: Mix all ingredients in a bowl. Let sit for 10 minutes for flavors to meld.Mango Salsa: Combine all mango salsa ingredients in a small bowl.Roasted Corn Salsa: Lightly char corn in a dry skillet over medium-high heat. Combine with other ingredients and mix well.
- Serve:Arrange chips on a platter with guacamole and the three salsas in small bowls. Garnish with extra cilantro or lime wedges if desired.
Video
Notes
| Nutrient | Amount per Serving (140g) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 34 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 3 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 220 mg |
| Potassium | 510 mg |
| Fiber | 6 g |
| Sugar | 6 g |
| Vitamin A | 620 IU |
| Vitamin C | 16 mg |
| Calcium | 40 mg |
| Iron | 1.5 mg |
- Use day-old tortillas for better crisping, especially when baking.
- For extra-crispy chips, ensure oil is hot enough before frying or fully preheat oven.
- Let the salsas sit for 10–15 minutes before serving to enhance their flavors.
- Add diced avocado to the mango salsa for a tropical twist.
- Want spicier salsa? Leave the jalapeño seeds in, or add a splash of hot sauce.
Are These Alternative Ingredients You Can Use?
If you’re looking to mix things up or accommodate dietary needs, there are several great ingredient alternatives you can use in this recipe.
For the tortilla chips, while corn tortillas are the traditional choice, you can also use flour tortillas for a softer, slightly puffier chip, or even whole wheat or gluten-free tortillas for a healthier or allergen-friendly option.
Instead of deep frying or baking in oil, try using an air fryer to cut down on added fats while still achieving a satisfying crunch.
For the guacamole and salsas, ingredient swaps can bring exciting new flavors. In guacamole, swap lime juice for lemon if needed or add roasted garlic for a deeper flavor. You can also add chopped green onions, diced jalapeños, or even pomegranate seeds for a unique twist.
For the salsa trio, if mango isn’t available, try pineapple or peach for a similar sweet-spicy flavor in the fruit salsa. Black beans or diced zucchini can be added to the roasted corn salsa for more texture and protein.
The Bottom Line
Guacamole and salsa bring fresh, bold flavors to the table, and when paired with homemade tortilla chips, they create a snack that’s hard to beat.
Crisp chips made from simple ingredients offer a satisfying crunch, while each dip adds its flavor profile, from creamy avocado to tangy tomatoes and sweet mango.
Choosing different ingredients or adding small twists allows for creativity and personal taste to shine.
Fresh produce, bold spices, and a bit of experimentation can turn a simple snack into something truly memorable. Give it a try and enjoy the vibrant mix of flavors with every bite.
Hi there, my name is Kelly Barlow and kellytoeat.com is my blog. Here, I write about various recipes I want to reccommend to readers.
I try to find the best possible recipes that can attract the attention of readers, and at the same time, I strive to write it in the most engaging manner possible.
When I was younger, I wanted to become a chef. Sadly, it wasn’t meant to be, but at the very least, I write about it.