Totopos Caseros (Easy Homemade Corn Tortilla Chips)
Homemade totopos and salsa are a match made in snacking heaven. Once you perfect making corn tortilla chips, you are well on your way to hosting a fiesta to remember! I love these totopos caseros with guacamole, red, yellow, or green salsa, pico de gallo, mango salsa, and even use them to make deliciously crispy chilaquiles. While my recipe is simple even for a novice cook, be careful not to burn yourself . . . the chips.
WHAT ARE TOTOPOS?
Totopos are thin, crispy chips made with corn tortillas. Ancient civilizations including the Aztecs and Mayas prepared totopos de maíz by drying and toasting leftover tortillas on a comal, preserving them for longer consumption. I’ve seen the women in Oaxaca make crispy tostadas this way using masa that is pressed into the thinnest tortillas. They toast and dry them slowly over a clay comal. There, totopos are served as whole, crispy tortillas with salsa or guacamole that is sometimes garnished with chapulines – yum!
Today, totopos are typically fried, toasted, or baked and enjoyed with salsa, guacamole, and other dips and sauces. They are a popular snack in my home and other Mexican households as well as throughout the United States.
FUN FOOD FACTS: “Totopo is the word used in Mexico to refer to a tortilla chip, as well as other flat, round or triangular corn products that are toasted, fried or baked. It comes from the Nahuatl compound word tlaxcaltotopochtl – from tlaxcalli – tortilla, and totopochtl – a noise like thunder (something crunchy).” – Arine Arita of My Slice of Mexico
WHY I LOVE THIS RECIPE
- Easy to make: You can make a batch of homemade totopos in about 10 minutes. It’s one of the easiest recipes on my website!
- Better than grocery store chips: Unless you live near a Mexican grocery store that makes fresh totopos daily, these are way better than any bagged version of corn chips you’ll find. You can also adjust the salt, too – I always find that even the good store-bought corn tortilla chips are way too salty for me.
- Gluten-free and vegan: Totopos are naturally gluten-free and vegan since they’re made with corn and not flour tortillas.
INGREDIENTS YOU’LL NEED
- Oil for frying: My favorite oil for frying is safflower oil. Canola, avocado, or coconut oil also work well. Just avoid using olive oil or olive oil blends because the chips seem to absorb the oil and don’t get crispy.
- Corn tortillas: Dry old white or yellow corn tortillas work best for this recipe. Fresh ones will also work, but dry tortillas work best.
- Seasonings: You can keep it simple and just use salt, but I like to add a sprinkle of paprika for extra flavor and color.
RECOMMENDED FOR THIS RECIPE
10.25-inch Cast-Iron Skillet
When it comes to frying, I always reach for my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent and crispy texture in fried foods, like my homemade totopos. VIEW PRODUCT
HOW TO MAKE THIS RECIPE
Step 1
- Using a sharp knife, cut tortillas into triangles. You can cut them into fourths for larger chips, or eighths for smaller chips.
Step 2
- Heat oil on medium-high flame in a large cast-iron or non-stick skillet. Allow oil to get very hot. Test one chip to make sure it sizzles when placed in the oil.
- Working in batches, add tortilla triangles one by one to the pan in a single layer. You may want to use tongs for this step because the oil is hot!
- Fry until golden and crispy, approximately 1-2 minutes on each side. Add more oil if necessary.
Step 3
- Transfer chips to a paper towel-lined plate and season immediately with salt and paprika while still hot.
- Serve with your favorite guacamole or salsa. I also like to sprinkle mine with fresh lime juice!
RECIPE VARIATIONS
If you prefer to bake or air-fry your totopos instead of frying them in oil:
- Preheat oven or air-fryer to 350°F (175°C).
- Lightly brush each side of the tortilla with oil, and then sprinkle with salt, or desired seasonings.
- Cut corn tortillas into triangles.
- Arrange on a baking sheet in a single layer and bake for 10-15 minutes, flipping halfway, until golden and crisp.
- Keep an eye on your chips to prevent overcooking, as cooking times may vary based on the specific oven or air-fryer model you have.
LOOKING FOR MORE INSPIRATION?
- Guacamole Salsa (Guacasalsa)
- Homemade Guacamole
- Spicy Golden Salsa
- Chile Japones: Spicy History + Salsa Recipe
- Tangy Tomatillo Salsa with Chile de Arbol and Vinegar
- Salsa Bandera (Pico de Gallo)
- Mango Salsa | Salsa de Mango
Totopos Caseros (Homemade Corn Tortilla Chips)
Equipment
- Cast-iron skillet or other pan for frying
- Plate with paper towels for draining chips
Ingredients
- 1/2 cup safflower oil
- 12 corn tortillas old, stale tortillas work best
- 1 teaspoon salt or to taste
- paprika optional
Instructions
- Using a sharp knife, cut tortillas into triangles. You can cut them into fourths for larger chips, or eighths for smaller chips.
- Heat oil on medium-high flame in a large cast-iron or non-stick skillet. Allow oil to get very hot. Test one chip to make sure it sizzles when placed in the oil. Working in batches, add tortilla triangles to the pan in a single layer. You may want to use tongs for this step because the oil is hot!
- Fry until golden and crispy, approximately 1-2 minutes on each side. Add more oil if necessary.
- Transfer chips to a paper towel-lined plate and season immediately with salt and paprika while still hot.
- Serve with your favorite guacamole or salsa. I also like to sprinkle mine with fresh lime juice!
A Note from Lola
- Old, stale tortillas work best for this recipe.
- While most frying oils work well, I prefer safflower for frying totopos because they come out light and crispy, without absorbing too much oil.
- Preheat oven or air-fryer to 350°F (175°C).
- Lightly brush each side of the tortilla with oil, and then sprinkle with salt, or desired seasonings.
- Cut corn tortillas into triangles.
- Arrange on a baking sheet in a single layer and bake for 10-15 minutes, flipping halfway, until golden and crisp.
- Keep an eye on your chips to prevent overcooking, as cooking times may vary based on the specific oven or air-fryer model.
- Store homemade tortilla chips in an airtight container at room temperature, away from moisture. I also like to line the container with a paper towel. Enjoy within a week for optimal freshness.
Nutrition
Recipe originally published on April 29, 2014 / Photography + Styling: Cacey McReavy; process shots by Lola
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I get so many compliments on these especially when I pair them with guacamole.
There’s nothing like homemade chips!
These chips with guacamole is heaven. Love making this for myself while I watch a show.
Great to hear! I have no choice because it Colorado it’s hard to find good tortilla chips!
Adding paprika is a great twist , thank you!!!
Thanks! It’s optional, but adds great flavor.
Muy ricos ¡¡ excelentes para botanear