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Chili Cheese Snack Chips

Featured in Appetizers & Snacks.

I wanted something crunchy, so I made these chili cheese chips. Just cut tortillas, tossed them in a spicy mix, and baked them. They ended up way crispier and tastier than the store ones. My family couldn’t stop grabbing them, even before they cooled! Now I always double the batch since they're gone in no time—awesome for dipping or solo munching.
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Updated on Fri, 04 Apr 2025 17:48:14 GMT
A close-up image showing tortilla chips coated in chili cheese seasoning in a glass bowl, placed on a wooden table with herbs. Pin it
A close-up image showing tortilla chips coated in chili cheese seasoning in a glass bowl, placed on a wooden table with herbs. | tasteofmoms.com

Mouthwatering Chili Cheese Chips From Scratch

I figured out these chili cheese chips when I got tired of bland store options. The mix of crunchy corn tortillas straight from hot avocado oil with that killer chili cheese dusting is just snack heaven. They blow away anything from packages, and I'm totally happy knowing what's actually in my food.

What Makes These Homemade Chili Cheese Chips Special

When you make chili cheese chips yourself, you get to pick all the good stuff. I grab organic corn tortillas and cook them in healthy avocado oil for something that's super tasty but won't wreck your diet. They're perfect with dips at gatherings or when you just want something awesome to munch on.

Your Ingredient List

  • Corn Tortillas: Organic ones give you that real corn flavor.
  • Cheddar Cheese Powder: This makes the yummy cheesy layer.
  • Chili Powder: For that nice touch of heat.
  • Spices: My combo of cumin, paprika, onion, and garlic makes them totally addictive.
  • Avocado Oil: Makes them super crispy when fried.
A close-up of a glass bowl filled with golden, seasoned tortilla chips, accompanied by small bowls of green and red spices in the background. Pin it
A close-up of a glass bowl filled with golden, seasoned tortilla chips, accompanied by small bowls of green and red spices in the background. | tasteofmoms.com

Chip-Making Steps

Prep Your Tortillas
Let them sit out a bit and then cut into triangle shapes.
Create Your Seasoning
Combine the cheese powder with all your tasty spices in a dish.
Cook Them Up
Heat your oil and drop in those triangles until they turn golden and crunchy.
Season While Hot
Sprinkle salt on them fresh from the oil then mix in your cheese blend until fully covered.
Enjoy Them Fresh
Give them a moment to cool but eat them while they're still warm.

Insider Chip Tips

Getting quality cheese powder really changes the game with these chili cheese chips. Always salt them just after cooking so it sticks properly. Want more heat? Throw in some cayenne or chipotle powder. Remember to fry just a few at a time for the crunchiest results.

Ways To Enjoy Them

These chili cheese chips taste fantastic by themselves but go great with homemade salsa or guac too. I sometimes pair them with Mexican street corn dip when friends come over. They're just right with a cold beer during the big game or while watching movies.

A glass bowl filled with golden, seasoned tortilla chips is placed on a countertop, accompanied by small bowls of green sauce and spices. Pin it
A glass bowl filled with golden, seasoned tortilla chips is placed on a countertop, accompanied by small bowls of green sauce and spices. | tasteofmoms.com

Frequently Asked Questions

→ Why dry tortillas first?

It gets rid of water so the chips fry up super crispy and don’t lose their crunch too fast.

→ Can I bake instead of fry?

Totally! Brush lightly with oil and pop into the oven at 350°F for 10–12 mins. The texture won’t be identical but still delish.

→ What’s the ideal frying temp?

A steady 360°F is your goal for a crisp outcome. Too hot burns them; too low makes them soggy and oily.

→ How can I keep leftover chips fresh?

Store in a sealed container or bag for up to three days. Keep moisture out so they stay crunchy.

→ Can I switch up the seasoning?

Of course! Feel free to play around with other spices or blends. The method stays the same, though.

Chili Cheese Snack Chips

Golden corn tortilla triangles with tangy chili cheese coating. Great for munching solo or dunking in salsa or guac.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Ashley


Difficulty: Intermediate

Cuisine: Mexican and American

Yield: 6 Servings (60 chips)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 10 corn tortillas (about 5½ inches).
02 1 tablespoon of powdered cheddar.
03 1 teaspoon of chili seasoning.
04 1/2 teaspoon of cumin powder.
05 1/2 teaspoon of smoked paprika.
06 1/2 teaspoon onion granules.
07 1/2 teaspoon garlic granules.
08 1/2 teaspoon salt, plus a bit more for sprinkling.
09 16.9 oz bottle of avocado oil, for frying.

Instructions

Step 01

Let tortillas sit on paper towels for about half an hour to dry out.

Step 02

Slice each tortilla into six small triangles.

Step 03

Combine cheese powder with the spices and mix them well.

Step 04

Get a large pan and warm the oil to around 360°F.

Step 05

Cook the tortilla pieces in hot oil for roughly three minutes in small batches.

Step 06

Place the fried pieces on paper towels to soak up extra oil.

Step 07

While still warm, throw a pinch of salt on the chips.

Step 08

Move the fried chips into a big bowl, then sprinkle the cheese seasoning over them.

Step 09

Gently stir or shake to make sure the chips are evenly coated.

Step 10

Do the same thing with the rest of the tortillas.

Notes

  1. Yields about 60 chips in total.
  2. Store leftovers for up to three days.
  3. Keep chips in a zip-top bag once seasoned.
  4. Enjoy them with guacamole or salsa.

Tools You'll Need

  • A heavy cast iron pan.
  • Tongs for frying.
  • Some paper towels.
  • A big mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cheese powder).
  • Includes corn (tortillas).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 148
  • Total Fat: 7 g
  • Total Carbohydrate: 18 g
  • Protein: 3 g