Homemade Corn Tortilla Chips Recipe (2024)

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Easy Homemade Corn Tortilla Chips,Made with easy two ingredients and with 15 minute. All-natural corn tortilla chips take your entertaining to the next level. (Gluten-free, vegetarian

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I’m letting my inner Mexican out in this post with an amazingly easy way to make homemade corn tortilla chips. My love of Mexican food is no secret; it runs strong and deep. Between my weeklytaco salads, homemade corn tortilla chips, and my love and obsession fortaco sauce (which I now make),Mexican food and I go together like peanut butter and jelly. Or, beans and rice. Well, you get the point; we just work.

Corn tortilla chips have some super power that allows them to go well with just about anythingand everything:dipped in somedelicious and cheesy goodness, used for nachos with a hefty amount of cheese andbeef, crushed on sometaco salad– I mean, it is very apparent that they have super powers, are delicious, and need to be on everything.

It’s kind of ironic to me that I married A MEXICAN who very fortunately also has a deep profound love for Mexican cuisine (big surprise, right?). There are never enough homemade corn tortilla chips to satisfy us, just like no matter how many times we maketaco salad, we just keep eating it.

Corn tortilla chips super-power number one: These corn tortilla chips are so absolutely simple and easy to make. Two ingredients, that’s all you need.(Our dreams of simplicity are coming true.)

HERE IS HOW THE MAGIC HAPPENS:

Use delicious fresh corn tortillas, the more authentic the better. If there is Spanish on the packaging, you have hit the corn tortilla jackpot.

Next, stack the corn tortillas and slice them into sixths with a ninja tool I like to call the pizza cutter.

Then, lay them out on your baking sheet like so, brush with olive oil, a little salt and BAKE.

Heaven will emerge from your oven in 10-15 minutes in the form of golden, crisp, tasty corn tortilla chips.

It seems so easy, and it is, which leads me into super-power number two.

Super power number two for these golden corn tortilla mommas: Your guests or family will think you’ve worked so hard to make them.

This is how we roll, making grubthat looks and tastes fancy, but really took almost nil time.

Yes, these corn tortilla chips surely have super-powers; how else can I explain why I eat them all of the time?They have a hold on me.

Do I make homemade corn tortilla chips every week? Most definitely not.

Do I eat corn tortilla chips every week?Most definitely yes, and maybe I should clarify by saying probably every day.

Making them like this every day would be a little excessive, but there is something to be said about sprucing things up in the kitchen and trying your hand at new things.

When it involves easy, simple changes, such as simply slicing a fresh corn tortilla, I’m pretty sure 99% of people would be on board for this once a week change.

They are my absolute favorite to make with my easy 4-ingredient chili that I happen to use as adiponce in a while (ok, I quite often use it as a dip). Two super easy dishes, and that isdinnermy friends. Uhhh, what?

Yeah, you got me, I eat chips and dip for dinner–a lot.Super power chili with super power chips and there is no way to resist, so just give in.

Makes me think of other goodies for my tummy, like all thetomatoes and peppersI recently pulled in from the garden. I love my garden; it’s always such a sad moment saying goodbye to it every year. It’s a foreshadow of the cold tundra to come in the months ahead. Very sad moment.

Nonetheless, it just means I will now have more time to accomplish all those inside house tasks and make lots of warm, gooeychocolate chip cookies. Yeah, I like that.

Update: Make Cinnamon Sugar Chips

Use 1 Tablespoon melted butter, 2 Tablespoons cane sugar, 1 Tablespoon cinnamon.

Homemade Corn Tortilla Chips Recipe

Snack

Gluten-free, vegetarian, vegan, low-sugar, dairy free

Mexican

Easy Homemade Corn Tortilla Chips,Made with easy two ingredients and with 15 minute. All-natural corn tortilla chips take your entertaining to the next level.

Print Recipe

Yield: 30

Prep Time:5 min

Cook Time:12 min

Total Time:17 min

Ingredients:

5 gluten-free corn tortillas
1 tablespoon olive oil
Pinch of sea salt

Directions:

1. Preheat oven to 350° F.
2. Stack tortillas on top of another, using a pizza cutter, cut into sixths like you you would cut a pizza.
3. Spread out in a single layer on a cookie sheet.
4. Brush on olive oil, sprinkle on sea salt.
5. Bake 8-12 minutes until chips are crispy and turning slightly golden brown on edges.

Author: Linnie

Recipe, images, and text © Veggie Balance

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(6 votes, average: 4.33 out of 5)

Homemade Corn Tortilla Chips Recipe (2024)

FAQs

Why aren t my tortilla chips crispy? ›

Dry the tortillas: The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave.

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Why don t my homemade corn tortillas puff up? ›

Along with proper hydration, if your pan is not hot enough your tortillas won't puff. Practice makes perfect: If your tortillas come out dry or aren't easy to roll once cooked, it could be one of the following: The masa needs more water, the masa dried out while resting, or it was cooked for too long.

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How do you make tortilla chips taste better? ›

The Secret to a Better Bag of Tortilla Chips

The oven is your friend. Just spread store-bought tortilla chips on a sheet pan and bake them at 350°F until they're warm, about 5 minutes. ...
Hit the chips with some spice. Want to take it a step further? ...
And while you're at it, chill your salsa.

Jan 25, 2016

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What are the ingredients in corn chips? ›

Corn, vegetable oil (corn and/or canola oil), and salt.

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What makes chips more crispy? ›

The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.

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Why are my homemade tortilla chips chewy? ›

If your homemade tortilla chips are chewy, chances are the oil temperature was too low when you added the tortillas, and they ended up soaking up too much oil as they cooked. To ensure a crisp chip, hold off on frying the tortillas until your oil tests are at exactly 350°F.

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How do you keep homemade chips crispy? ›

How Do You Keep Homemade Chips Crispy? The key to keeping homemade potato chips crisp is to store them in an airtight container, which protects your chips from outside moisture. Just make sure the chips have thoroughly cooled off for at least 30 minutes at room temperature before sealing them.

Learn More Now ›

What is the secret to making corn tortillas? ›

Two things that are key to remember when making tamale or tortilla masa are:

Masa harina (nixtamalized or processed corn flour, we use Maseca available at most supermarkets nationwide) takes time to fully hydrate.
Masa has to be kneaded in order to achieve the proper texture.

Dec 22, 2015

Why do my homemade corn tortillas get hard? ›

Make sure not to over cook the tortillas as they will get hard and tough as they cool down. If you don't wrap them as they come off the stove they will not stay soft instead they will dry out. If your dough is sticking to the plastic wrap/baking paper your dough it to wet and it needs more flour.

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Why are restaurant tortilla chips better? ›

Chef Santibañez also points out that restaurants have high-tech equipment and experienced staff that can crank out chips at a faster rate. Therefore, he asserts that restaurant chips are so delicious because the kitchen staff has "the possibility of frying them fresh for every shift."

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How do they make tortilla chips so thin? ›

Any decent Mexican restaurant will make its own chips by cutting corn tortillas into wedges and flying them in hot oil (between 350 and 375 degrees). Pull them out when they're a shade less done than the you want (they continue to cook a lite after you take them out), drain and salt.

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How processed are corn tortillas? ›

This involves soaking and then cooking corn, also known as maize, in an alkaline solution of calcium hydroxide, or limewater. Corn kernels are then stone-ground to create masa, or corn dough. This is shaped, flattened into thin disks, and baked to create tortillas (1).

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What is a tortilla and how is it made? ›

tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour. Traditionally, the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and loosen the hulls. (This lime was the principal source of calcium in the Mexican diet.)

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Are restaurant tortilla chips baked or fried? ›

The thing that makes Mexican restaurant's tortilla chips special is the tortillas they are made from. They cut fresh corn tortillas into quarters and fry them. The tortillas they use for tacos, enchiladas, all the like, are the same ones they use for chips.

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Are tortilla chips made from corn or flour? ›

Tortilla chips are most often made from 100% ground corn, which is naturally gluten-free. They may be made from white, yellow, or blue varieties of corn. Nonetheless, some brands may contain a mix of both corn and wheat flour, meaning they are not gluten-free.