Did you know that making tortillas into chips is as easy as can be? They’re crispy, flavourful, and the perfect accompaniment to all of your favourite sauces and dips!
As funny as it is to hear someone who used to have her own cheesecake business say that she’s not a dessert person, it’s true (although, admittingly, I am a sucker for cheesecake). I can literally be in a room made of chocolate and not bat an eye.
I can be surrounded by pastries and cakes and not have the desire to eat even one. And I’m almost positive that I can get through the remainder of my life without ever eating another cookie, you know, if I haaaad to.
But chips? FORGET IT. I love chips so much that one of my main priorities when I’m in a different country is to go down the chip aisle and try every last flavour I’ve never heard of before. I can eat chips everyday!
And the best part about that statement is that I seriously don’t discriminate – I love chips of ALL kinds. Potato chips, sweet potato chips, corn chips, tortilla chips. GIVE ME ANY AND ALL OF THE CHIPS!!!
So, I mean, does it really come as a surprise to you that I ventured out to see if I can make my own at home? Since I regularly successfully make my very own potato chips from scratch (you can too by following this easy recipe!), I decided to have my hand at tortilla chips this time around. I mean, how hard can it be?!
Turns out – not hard at all! With just a few corn tortillas and some other simple ingredients, you can bake restaurant quality tortilla chips right in your home oven. That’s right! No fryer needed for these babies.
Not only are these homemade tortilla chips healthier than their store-bought counterparts but they’re totally customizable! Season them with whatever you want from lime zest to flaky salt to chili powder or taco seasoning. The options are seriously endless!
So, next time you’re at the grocery store looking to grab a bag of your favourite tortilla chips, why not grab a bag of your favourite corn tortillas instead? Once you make your own tortilla chips from corn tortillas, you might never settle for store-bought again! And hey, I don’t blame ya! 😉
WHAT YOU’LL NEED TO MAKE TORTILLA CHIPS FROM CORN TORTILLAS
Yup! That’s right! All you really need to make your own tortilla chips is a few corn tortillas. The olive oil, lime, and salt are optional but definitely add some flavour. Let’s discuss these simple ingredients in a little bit more detail down below:
- Corn Tortillas: Made from masa harina, which is a type of corn flour. Corn tortillas are a staple in Mexican cuisine and are naturally gluten-free. They provide the base for your homemade tortilla chips.
- Olive Oil: This heart-healthy oil is used to coat the tortilla chips before baking. It adds flavour and helps the chips crisp up in the oven. If you prefer a more neutral flavour, you can use a different oil (such as avocado) instead.
- Lime: Adds a bright, citrusy flavour to the tortilla chips. It also helps enhance the overall taste of the chips and complements the flavours of the salsa or dip you’ll be serving them with. RECIPE NOTE: Sometimes I like adding a bit of lime zest to the tortilla chips if I’m after a more lime-y flavour.
- Salt: A crucial ingredient for seasoning the tortilla chips (IMHO). It enhances the flavours and brings out the natural taste of the corn tortillas. I love using maldon sea salt flakes for this as they’re larger and I like the way they stick to the tortilla chips after baking.
- Optional Seasonings (not pictured): You can customize your tortilla chips by adding additional seasonings like lime zest (as mentioned above), chili powder, cumin, garlic powder, or smoked paprika for extra flavour. Taco seasoning or fajitas seasoning are also great options. These seasonings can elevate the taste of your chips and make them even more delicious.
MAKING TORTILLA CHIPS INTO CHIPS (KEY TIPS)
You can find full instructions for how to make these oven baked tortilla chips in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose the right tortillas. Opt for corn tortillas rather than flour tortillas for an authentic flavour and texture. EXTRA TIP: If possible, use tortillas that are still pliable rather than ones that have become stiff (although both fresh and stale corn tortilla chips work well. See the FAQ section below for more details).
- Slice evenly. Use a sharp knife or pizza cutter to slice the tortillas into evenly-sized wedges or triangles. This ensures even cooking and consistent texture. EXTRA TIP: Stacking the corn tortillas into small piles (i.e. 5 tortillas per pile) and then cutting them makes this job quick and easy.
- Brush with oil and lime juice. Lightly brush both sides of the tortilla pieces with olive oil and lime juice. This helps them crisp up in the oven and adds flavour. Alternatively, you can skip this step and spray them with cooking spray instead.
- Season well. Don’t forget to season your tortilla chips before baking (even if you’re just using salt)! Sprinkle them with salt and any other desired seasonings like lime zest, chili powder, or garlic powder for extra flavour.
- Don’t overcrowd the pan. Arrange the tortilla chips in a single layer on the baking sheet, making sure they’re not touching or overlapping. This allows for proper air circulation and even baking. Work in batches if you have to.
- Flip halfway through. To ensure even browning, flip the tortilla chips halfway through the baking time. This helps them crisp up on both sides.
EXTRA TIP: If you have a wire rack, use it! It promotes air circulation resulting in even crispness as well as eliminates the need to flip the tortilla chips halfway through baking. However, it’s not necessary if you don’t have one. You can still achieve crispy chips by baking them directly on a baking sheet lined with parchment paper or a silicone baking mat.
- All ovens are different so be sure to keep an eye on your homemade tortilla chips as they’re baking (especially in the last few minutes) to ensure they don’t burn.
- Allow the tortilla chips to cool completely on a wire rack before serving. They’ll continue to crisp up as they cool. EXTRA TIP: Store any leftover tortilla chips in an airtight container once they’ve cooled completely. They should stay crispy for a couple of days.
FREQUENTLY ASKED QUESTIONS
Tortilla chips are most commonly made from corn tortillas rather than flour tortillas. Corn tortillas are a staple in Mexican cuisine and are traditionally used to make tortilla chips due to their sturdy texture and authentic flavour.
While flour tortillas can also be used to make chips, they tend to have a softer texture and may not crisp up as well as corn tortillas. Additionally, corn tortillas impart a distinct corn flavour that adds to the overall taste of the chips. Overall, corn tortillas are the preferred choice for making classic tortilla chips, but both corn and flour tortillas can be used depending on personal preference and desired texture.
Absolutely! Stale tortillas can actually be perfect for making homemade tortilla chips. When tortillas start to lose their moisture and become slightly stale, they tend to crisp up better in the oven, resulting in crunchy chips. This makes them a great option for repurposing leftover tortillas that might otherwise go to waste.
Plus, using stale tortillas for chips is a sustainable way to make use of ingredients you already have on hand. So don’t toss those stale tortillas just yet – give them a new life as delicious homemade chips!
To cut wraps into tortilla chips, start by stacking several wraps on top of each other to make the cutting process more efficient. Then, using a sharp knife or pizza cutter, carefully slice the stacked wraps into wedges or triangles. The size of the wedges can vary depending on your preference, but aim for uniformity to ensure even cooking.
If you’re using larger wraps, you may need to cut them into smaller pieces to achieve bite-sized chips.
Homemade tortilla chips can typically last for up to 3 to 5 days when stored properly. To maximize their shelf life, store the chips in an airtight container or resealable plastic bag at room temperature. It’s important to ensure that the container is tightly sealed to prevent air exposure, which can cause the chips to become stale or lose their crispiness.
Additionally, try to minimize moisture exposure by storing the chips in a cool, dry place away from direct sunlight. Keep in mind that the chips may lose some of their crispiness over time, but they should still be safe to eat as long as they’re stored properly.
WHAT TO DIP THESE HOMEMADE TORTILLA CHIPS INTO
HOMEMADE SALSA (WITH FRESH TOMATOES)
HEALTHY SPINACH AND ARTICHOKE DIP
EASY BLACK BEAN AND CORN SALSA
SWEET AND SPICY MANGO HABANERO SALSA
BABA GANOUSH (ROASTED EGGPLANT DIP)
LOVE THIS RECIPE? PIN IT FOR LATER!
HOMEMADE TORTILLA CHIPS (FROM CORN TORTILLAS)
Did you know that making tortillas into chips is as easy as can be? They're crispy, flavourful and the perfect accompaniment to all of your favourite sauces and dips!
Ingredients
- 10 Corn Tortillas (or as many as desired)
- 2 tbsp Extra Virgin Olive Oil
- Juice of 1 Lime
- Salt, to taste (I like Maldon Sea Salt Flakes)
- Optional: Lime Zest, Chili Powder or other seasonings for extra flavour*
Instructions
- Preheat your oven to 350°F (175°C).
- Stack the corn tortillas and cut them into wedges or triangles using a sharp knife or pizza cutter.
- In a small bowl, whisk together the olive oil and lime juice.
- Brush both sides of the tortilla wedges with the olive oil and lime juice mixture. Arrange the coated tortilla wedges in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle salt evenly over the tortilla wedges. Optional: For extra flavour, you can sprinkle lime zest, chili powder or other seasonings over the tortilla wedges at this point.
- Bake for 10-12 minutes, or until the tortilla chips are golden brown and crispy. Keep an eye on them towards the end of the baking time to prevent burning. Once baked, remove the tortilla chips from the oven and let them cool slightly before serving.
Notes
Try these corn tortilla chips with my homemade taco seasoning or fajitas seasoning.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 20Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 19mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 0g
Nutrition is only an estimate and calculated using Nutritionix.
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