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Tortilla chips are a fried or baked crispy snack produced by cutting corn tortillas (unleavened flatbread made from masa harina, corn flour, salt, and water) into triangular or strip-shaped pieces and then deep-frying or toasting them until golden and brittle. Originating from Mexico, these chips emerged as a byproduct of tortilla production but have become a staple snack throughout North America and beyond. The corn base provides a subtle, slightly sweet flavor that serves as a neutral canvas for various seasonings and toppings. Commercial varieties range from lightly salted to heavily seasoned with chili powder, lime, or artificial flavoring, while artisanal producers often emphasize heritage corn varieties and minimal processing.

Nutritional composition varies based on preparation method: fried versions contain significantly more fat and calories than baked alternatives, though both retain the fiber and trace minerals present in corn. The thickness, cut style, and cooking technique influence texture and flavor absorption.

Tortilla chips function as a versatile vehicle for dips and toppings in Mexican and Tex-Mex cuisine, most famously paired with guacamole, salsa, queso dip, and bean-based spreads. They serve as a foundational component in dishes such as chilaquiles (fried chips layered with sauce and cheese), nachos (topped with cheese, jalapeños, and proteins), and taco salads (served as an edible bowl). Beyond appetizers, they are consumed as a standalone snack or incorporated into composed dishes for textural contrast. Their slight corn sweetness and crispy structure make them suitable for both fresh, acidic salsas and rich, creamy dips.