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These homemade, restaurant style gluten free tortilla chips are the best alternative to store bought chips! With instructions for the stovetop, oven, or air fryer, this is the only homemade tortilla recipe you’ll need!

I am a total chip addict. If there is a new chip out in the store, you can bet I have to try it. Of course, when we host parties, chips and dip are a mainstay. We have a few friends who have gluten sensitivities and I, honestly, have not found a delicious, gluten free tortilla chip at the store. So, instead, I created my own gluten free chips that are so crispy, seasoned to perfection, and only need two ingredients.

Why You’ll Love This Recipe:

Minimal Ingredients! I call these 2 ingredient gluten free chips because they only need two ingredients to make the chips. Any seasoning (salt, ranch dressing powder, etc) that you toss them with after they cook is totally up to you.
Variety! You can season these chips with practically any seasoning you want. Flaky salt is always a go to but we’ve also done ranch seasoning or even some of the fun options that Trader Joe’s offers too.
Make Ahead! These stay fresh and delicious in an airtight container for 1 week. Of course, mine never last that long here because they get eaten so quickly.

Ingredients for Gluten Free Chips:

Vegetable Oil or other Neutral Oil – Most oils are gluten free but double check the label to be sure.
Gluten Free Corn Tortillas – Make sure you are getting 100% corn tortillas and that the label says they are gluten free. Corn is naturally gluten free but some brands use a mix of corn and wheat flour in their tortillas.
Salt or other seasoning (optional) – Lots of options here so choose your favorite.

Frequently Asked Questions:

Can I make these gluten free corn chips in the air fryer? Yes! Many air fryer baskets are on the smaller side so it would take longer to make the same volume of chips but you could definitely do it. To make them in the air fryer, simply brush both sides of the tortillas with oil before cutting them. Then, place the tortilla pieces in a single layer into a preheated air fryer and cook at 360 degrees for 6 minutes. I recommend flipping the tortillas about mid-way through cooking.

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Can I bake gluten free tortilla chips in the oven? Yes. Preheat your oven to 420 degrees. Brush both sides of the tortillas with oil before cutting. Lay the cut tortillas in a single layer on a large, rimmed baking sheets. Bake for 10-12 minutes or until golden brown. Baked tortilla chips aren’t super crispy immediately upon coming out of the oven. They crispy more as they sit out in the air.

Should I season my homemade chips before or after cooking? If you are frying the tortillas as outlined in the main recipe, you would season the chips after they are cooked. If you are using an air fryer or oven to cook the chips, you can season prior to cooking.

Do I need any special equipment for this recipe? If you are frying the tortilla chips, I’d recommend having a good skimmer to help you remove the chips from the pot and thermometer to measure the temperature of your oil.

What to Serve with Homemade Corn Chips:

Salsa – There is nothing like a bowl of fresh salsa paired with crispy tortillas chips. Restaurant style salsa is always my favorite but pico de gallo style salsa would be great here too.
Guacamole – Another classic pairing. And these chips are sturdy enough to take on your chunkiest guacamole so you can go with a classic guacamole, one with added bacon, or even a tropical one.
Queso – Tortilla chips are so good with a yummy queso dip. Be sure to try the World’s Best Queso Dip!
Seven Layer Dip – You can’t go wrong with combining all the best dips into one with a classic 7 layer dip. If you want to shake things up a big, give this Mediterranean layered dip a try.
Other Dips – Go in a complete different direction and try pairing this homemade gluten free tortilla chip recipe with something like a crab Alfredo lasagna dip.

Two Ingredient Gluten Free Tortilla Chips

Using the stovetop frying method, I made about 50-60 chips in just a few minutes. Once they were cool, I transferred them to an airtight container (a plastic zipper bag would work too) and we enjoyed them through the week.