Homemade Nixtamal Corn Tortilla Chips

The Crunch Starts with Real Tortillas

If you’re starting with Ramirez and Sons Nixtamal Corn Tortillas, you’re already halfway to better chips.

Here’s how to make golden, crispy corn tortilla chips at home—perfect for salsa, guac, or just snacking straight from the bowl:

Crispy Nixtamal Chips

Serves: 4-6

– 1 dozen Ramirez and Sons Nixtamal Corn Tortillas
– Neutral frying oil (like canola or avocado)
– Salt to taste
– Optional: lime juice, chili powder, or tajín for seasoning

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Instructions:

1
– Stack tortillas and cut into 6 equal wedges per tortilla (like a pizza).
2
– Heat ½ to 1 inch of oil in a deep skillet over medium-high heat (about 350°F).
3
– Once hot, add tortilla wedges in batches—don’t overcrowd the pan.
4
– Fry each batch for 1–2 minutes, flipping occasionally, until golden and crisp.
5
– Remove with tongs and place on a paper towel-lined plate to drain.
6
– Immediately sprinkle with salt (and optional seasonings).
7
– Let cool slightly—they’ll crisp up even more as they rest.

“I didn’t know a tortilla chip could taste this fresh—crispy, rich, and actually full of real corn flavor. You can tell they’re made from the good stuff. taste the corn.”

Serve warm or at room temp. Your salsa will thank you.
Tradition You Can Taste.

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Tags: Chips ▪ Nixtamal ▪ Recipes ▪ Tacos ▪ Tortilla Chips