Homemade Tortilla Chips
User Reviews
5
Homemade Tortilla Chips
Description
The recipe starts with extra-thin corn tortillas, which are either brushed with olive oil and baked in a single layer until lightly browned or deep-fried in a neutral oil at 350°F until crisp and golden. The tortillas are cut into wedges after being stacked for easier cutting. Seasoning with kosher salt before and after turning ensures balanced flavor.
Baking produces chips with a gentle crispness and less oiliness, while frying delivers a classic crunch and deeper color, depending on preference. The recipe suggests using flavorless oils like canola, corn, or grapeseed for frying due to their high smoke points.
The chips are versatile, serving as a base for salsas, dips, or toppings. Variations include adding lime juice and extra salt to mimic Chipotle-style chips or seasoning for Mediterranean or Italian flavor profiles, which can be paired with hummus, marinara, or spinach dips.
For best results, extra-thin tortillas such as Mission brand are recommended for proper crispiness. Depending on the method, one will need a sizable amount of frying oil or use two baking sheets to accommodate the chips. The recipe allows flexibility in the finishing seasoning and dipping options to tailor the taste to personal preference.
Ingredients
- 24 corn tortillas see note 1, extra-thin
- 2 tablespoons olive oil
- kosher salt
- neutral cooking oil for frying only, see note 2, generic cooking oil
Instructions
To bake the tortilla chips:
- Preheat oven to 350 degrees. Line 2 baking sheets with aluminum foil for easy cleanup. Brush tortillas on one side with olive oil and arrange in stacks of 6. Cut each stack into 6 wedges.
- Spread tortilla wedges in a single layer on baking sheets and sprinkle with salt. Bake for 6 minutes, then use tongs to turn the chips over.
- Sprinkle again with salt. Bake an additional 6 to 10 minutes, or until lightly browned. Remove from oven and serve.
To fry the tortilla chips:
- Heat oil to 350 degrees. Drop a few handfuls of chips in at a time and fry until lightly browned, about 2 minutes.
- Using a slotted spoon or tongs, transfer to paper towels and sprinkle with salt. Repeat with remaining chips.
Notes
- Use extra-thin corn tortillas for a crispier chip texture; Mission brand is a good example.
- Select a neutral, high smoke point oil like canola, corn, or grapeseed for frying.
- Baking yields lighter chips with less oil, while frying produces a traditional crunchy chip.
- Add a spritz of fresh lime and salt for a Chipotle-style chip variation.
- Top and dip with Mediterranean flavors like lemon, paprika, and hummus or Italian-style garlic salt, Parmesan, and marinara.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 23mg | 1% |
| Potassium | 97mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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