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white bowl of tortilla chips with bowls of salsa and guacamole
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5 from 4 votes

Chipotle Tortilla Chips Copycat

Craving the crispy, crunchy chips from Chipotle? Whip up a mouthwatering batch of these salty, lime-flavored tortilla chips at home--it only takes four ingredients!  Serve with copycat Chipotle recipes or with your favorite salsa, guacamole, or queso blanco.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 80 tortilla chips
Calories: 144kcal


  • 20 corn tortillas yellow or white corn, measuring 5 ½ inches in diameter
  • 2 tablespoons kosher or margarita salt
  • ¼ cup lime juice freshly squeezed
  • 3 cups deep frying oil such as sunflower, peanut, or avocado


  • Stack the tortillas and use a sharp knife to cut them into quarters.
  • Cut three or four limes in half and use a citrus reamer or press to squeeze out the juice.
  • Pour oil into a large, heavy-bottomed skillet or saucepan until the oil is ½ inch deep (approximately 3 cups).  Turn the heat to medium-high until the oil reaches 350 F, then turn the heat down to medium-low.
  • Fry about 10 chips at a time, trying not to let them overlap in the oil.  Fry each batch for about 50 seconds, or until they are lightly browned, then use a skimmer to scoop them out of the oil.  Let the chips drain on paper towel-lined cookie sheets.
  • Immediately sprinkle the hot chips with some of the flaky margarita salt, as that type of salt sticks better than kosher salt.  Drizzle or spray the chips with the freshly squeezed lime juice.  Add more salt or lime juice as desired.  (You can also toss the chips in a mixing bowl with the salt and lime juice like Chipotle does.)
  • Serve the chips immediately with your favorite salsas, guacamole, or queso.  Check out our copycat Chipotle tomatillo green chili salsa (salsa verde) and queso blanco for delicious dipping ideas.


  • Make squeezing the limes easier by rolling them on the counter with the palm of your hand to soften them.  Cut them in half crosswise, then place the halves on a plate and microwave them on high for 10-15 seconds to soften them even more.  Then use a citrus reamer or press to squeeze the juice.
  • The best pans for deep frying are ones with thick, heavy bases, such as copper-cored stainless steel and cast iron, as they have superior heat retention and cook more evenly.
  • Don't know how deep the oil level is in your pan?  Check by inserting a toothpick.
  • Use a digital thermometer to monitor the oil temperature as you cook the chips.  You might have to turn the heat up or down to avoid burning or overcooking them.
  • The chips will darken a couple of shades as they cool, so remove them from the oil a little sooner than you think they need.


Serving: 10chips | Calories: 144kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1799mg | Potassium: 130mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg