Craving fresh, homemade tortilla chips that taste just like they came from a Mexican kitchen? This simple homemade tortilla chip recipe uses just a couple ingredients that you may already have at home. Whether it’s Mexican night, snack time, or you just have some extra corn tortillas, these authentic corn tortilla chips are the best there is!
Made without preservatives or additives, this from-scratch tortilla chip recipe is perfect for beginners and experienced cooks alike. All you need is corn tortillas, salt, a little fat (like butter, oil, or lard), and an oven.
Say goodbye to store-bought and hello to the best homemade tortilla chips —perfect for family dinners, snacks, or anytime you want a fresh, homemade side to any Mexican dish.
{Ingredients}
A 30 count package of corn tortillas
Any type of coarse salt
1/4 cup olive oil
Paprika (optional)
{Instructions}
Set oven to 400 degrees.
Start by preparing your tortillas. While still stacked, remove the corn tortillas from the package and slice the entire stack like a pizza. I prefer to cut them into six equal section. This will make about fifteen dozen chips – or fifteen servings.
Once tortillas are sliced into chip shapes, generously oil a large cookie sheet. You may need two cookie sheets depending on how big your pan is. Place a chip down on the pan, the immediately flip it over. This is the easiest way I’ve found to coat both sides of the chip in oil. Repeat with every single chip. You can fill the pan completely – don’t worry about spacing out the chips.
Then, sprinkle a pinch of coarse salt on each chip. For added flavor, shake some paprika over the entire pan after oiling and salting each chip.
Once oven is preheated, place chips in oven and set a ten minute timer. After ten minutes, take out pan(s) and flip each chip over. This is tedious, but ensures that each chip will be fully cooked an crispy. Place chips back in oven for a five minutes.
This is where you need to start monitoring a little closer. The homemade tortilla chips can overcook fast in the oven, so start setting two minute timers to check on them. If you see some chips that look done, while others do not, be sure to pull out the crispy chip and set them to the side to cool.
Pull pans out of the oven once all chips are fully cooked. You’re looking for curled up edges with a little color to each chip, but not burnt. Add extra salt if necessary. Allow to cool, then serve with your favorite dip!
Makes 15 servings (12 chips per serving)
So, now that you’ve conquered homemade tortilla chips, want to try your hand at homemade crackers? Find my sourdough discard cracker recipe here.
Leave a Reply