How to Make the Best Tortilla Chips from Scratch
Tortilla chips are a staple in any snack cupboard, but they’re easy to forget about until it’s too late and you’re pulling the last crumbs out of your bag. If you’re willing to put in the time to make tortilla chips from scratch, though, you can create some truly amazing ones that rival the best of the bagged variety. All it takes is a little planning ahead and following these steps on how to make tortilla chips from scratch. You’ll be enjoying them in no time!
Choose the right type of tortillas
There are dozens of types of tortillas, but you’ll want to look for two things when picking yours: flavor and crunch. Some people prefer a basic corn tortilla that tastes like—well, corn. Others want something a little more flavorful like spinach or blue corn. You can also try flavored tortillas (the red kind is particularly tasty with guacamole). And no matter what your preferences are, it’s important to make sure your chips have some crunch. To be fair, some store-bought chips aren’t crunchy either so finding a good bag shouldn’t be too hard. But if you have time and ingredients on hand, making your own chips will guarantee deliciousness. Just remember to season them well! If you don’t feel like taking chances, consider purchasing one of our premium tortilla chip varieties. Each variety has been carefully selected to ensure only quality products reach our customers' tables. We take pride in offering products that taste great while maintaining their integrity throughout their shelf life. Our selection includes several gluten free options as well as many non-GMO products. Browse our collection today! For additional information about tortilla chips, check out What Are Tortilla Chips? Do They Have Gluten? A Guide to Corn Tortillas & More. It contains additional information about making fresh homemade chips, where they come from and how they’re made. The guide also covers common questions related to sourcing, preparing and storing tortilla chips. Check it out today!
In case you're wondering, here's what we think: Queso is often served alongside tortilla chips in restaurants because its creamy texture goes perfectly with salty snacks. However, most commercial quesos contain additives that don't belong in authentic Mexican cuisine. Fortunately, there's an easy way to make your own queso dip at home using high-quality cheese and just a few other simple ingredients. It won't cost much more than $10 for everything you need; most grocery stores sell all of these ingredients separately anyway. That makes for a small price tag compared to restaurant prices—and an excellent excuse to invite friends over and share authentic Mexican food with them. If you want to get started right away, check out our Homemade Queso Recipe! If you'd like additional information about how queso is made or why it's such a popular appetizer in Mexican restaurants, take a look at What Is Queso? A Guide to Authentic Cheese Dip & More. The guide contains additional information about making fresh homemade queso dip, where it comes from and how it’s made. The guide also covers common questions related to sourcing, preparing and storing queso dip. Check it out today!
In case you're wondering, here's what we think: Salsa verde (green sauce) can be used as either an ingredient or condiment depending on how it’s prepared.
Choose your seasonings
After you’ve had your fill of tortilla chips, you might want to know how to make tortilla chips at home. Homemade chips are a bit more work than buying them at a store, but they have one big advantage: You can customize them however you want with any seasonings or toppings. Start by choosing your favorite type of chip—flour, corn or whole wheat—and then choose your flavor profile. Do you like spicy? Sweet? Cheesy? Salty? Savory? The options are endless! And once you decide on a flavor profile, all that’s left is choosing what ingredients and seasonings will go into your homemade chips. Here are some ideas to get startedstarted In addition to making great tortilla chips, cornmeal makes for a delicious coating for fried chicken. If you enjoy using flour tortillas in recipes like enchiladas and tacos, try grinding up your old ones in a food processor until they resemble coarse crumbs (or use fresh ones if you don't mind eating them). Use these for breading chicken cutlets before frying or baking. For something different, try mixing shredded cheese with chili powder and cumin before sprinkling it over baked or fried potatoes. This flavorful topping works well on baked sweet potatoes as well as regular spuds; serve it alongside grilled meats such as steak or pork chops for an easy dinner idea. To make a fun appetizer, spread refried beans onto a tortilla, sprinkle it with grated cheese and top it off with chopped tomatoes and onions. Then bake or broil until melted. Once your chips are ready to eat, pair them with salsa for dipping or add them to salads for extra crunch. Or simply eat them straight out of hand--they're good no matter how you eat 'em! In addition to making great tortilla chips, cornmeal makes for a delicious coating for fried chicken. If you enjoy using flour tortillas in recipes like enchiladas and tacos, try grinding up your old ones in a food processor until they resemble coarse crumbs (or use fresh ones if you don't mind eating them). Use these for breading chicken cutlets before frying or baking. For something different, try mixing shredded cheese with chili powder and cumin before sprinkling it over baked or fried potatoes. This flavorful topping works well on baked sweet potatoes as well as regular spuds; serve it alongside grilled meats such as steak or pork chops for an easy dinner idea. To make a fun appetizer, spread refried beans onto a tortilla, sprinkle it with grated cheese and top it off with chopped tomatoes and onions. Then bake or broil until melted. Once your chips are ready to eat, pair them with salsa for dipping or add them to salads for extra crunch. Or simply eat them straight out of hand--they're good no matter how you eat 'em! In addition to making great tortilla chips, cornmeal makes for a delicious coating for fried chicken. If you enjoy using flour tortillas in recipes like enchiladas and tacos, try grinding up your old ones in a food processor until they resemble coarse crumbs (or use fresh ones if you don't mind eating them). Use these for breading chicken cutlets before frying or baking. For something different, try mixing shredded cheese with chili powder and cumin before sprinkling it over baked or fried potatoes.
Brush it up
The first step in making tortilla chips at home is understanding a little about corn masa flour. This staple of Mexican cooking is made by grinding corn that has been soaked in lime, which also gives it a distinct flavor and aroma. It's commonly used in tortillas, but it can also be used as a thickener or binder for soups and stews, or cut with other flours to make lighter-tasting cakes and pastries. When you're shopping for corn masa flour, look for brands labeled Maseca or Harina Masarepa. You'll want one that says for tortillas on the package. Corn masas are sold both in their dried form (which you should store in an airtight container) and as ready-to-use mixes (which come in sealed bags). Either type will work when making tortilla chips; just add water before using. There are two main types of commercially prepared corn masas: nixtamalized and non-nixtamalized. Nixtamalization involves soaking dry kernels of maize (corn) in slaked lime solution before being ground into meal. The process adds calcium hydroxide (slaked lime) to harden the kernel's outer shell, allowing for easier removal during processing. Non-nixtamalized corn masas have not undergone nixtamalization and therefore have not had any calcium hydroxide added during processing. Both varieties are acceptable for use in tortilla chip recipes, although some chefs recommend choosing a non-nixtamalized product if possible because it provides more flavor and color than its counterpart. Whichever variety you choose, remember that most commercial corn masas contain preservatives such as calcium propionate or potassium sorbate to prevent mold growth—so read labels carefully! To make your own tortilla chips, start by mixing together 2 cups of corn masa flour with 1 teaspoon salt and 1/2 teaspoon baking powder. Mix in 1 cup hot tap water until dough forms a ball, then knead dough for 3 minutes until smooth. Cut dough into 4 equal pieces and roll each piece out to roughly 10 x 6 rectangles, dusting them lightly with additional corn masa flour as needed to keep them from sticking. Using a sharp knife or pizza cutter, slice each rectangle lengthwise into strips roughly 3/8 wide (the thickness will depend on how large your tortillas are), then crosswise into triangles about 1 long. Heat a cast-iron skillet over medium heat, then place tortilla triangles in pan. Cook for 5 to 7 minutes, flipping occasionally, until browned and crisp. Remove tortilla chips from pan and transfer to a paper towel-lined plate to drain excess oil. Allow tortilla chips to cool completely before serving. Store leftover tortilla chips in an airtight container for up to 1 week.
Cut them into strips
In an 8×8 pan: Grease an 8×8 baking dish (or other small casserole dish) with butter, then lay down two overlapping rows of six triangles at a time (so that you get 24 layers). Keep repeating until all of your chips are in the pan. I usually do three layers at a time because it makes it easier to layer them evenly without taking forever. Don’t worry about getting too exact here—the first layer will always be uneven and weird looking! Once they’re layered evenly, sprinkle generously with salt and pepper (or whatever seasonings you like). Be sure to use plenty—this is where most people screw up their seasoning game! Lay another sheet of foil over top of your tortillas and press firmly into place. You want to make sure there aren’t any air pockets or gaps between pieces so that steam can’t escape while cooking. Bake for 15 minutes: Remove your tortillas from the oven after 15 minutes and carefully lift off one side of foil. You should see some nice browning on top—that means you did it right! Carefully remove foil completely and bake for another 10-15 minutes, checking every few minutes to make sure they don't burn (you might need more or less time depending on how thick/thin you cut your tortillas). Let cool before eating: Remove chips from oven once golden brown on both sides, let cool for 5-10 minutes before digging in. If you're having trouble letting them cool, try placing them in a 200 degree F oven for 10 minutes. Serve warm with salsa or guacamole and enjoy! Store leftovers in an airtight container. They'll keep fresh for several days if stored properly; just remember to bring back to room temperature before serving again.
Homemade Chips Recipe Video Here's our Homemade Tortilla Chips recipe video showing you exactly how we made these delicious tortilla chips from scratch. Give it a watch, then scroll back up and give our step-by-step recipe a shot yourself! If you love homemade snacks as much as we do, also check out our Homemade Microwave Popcorn recipe video ! We really think these recipes will help take your snacking game to the next level--and hey, who doesn't love easy snacks? Enjoy! Recipe Notes If you want to make more or less than what is listed in our recipe, just be sure that each tortilla is cut into 24 pieces (six triangles per strip). You can get creative with your seasoning—we like garlic powder or onion powder mixed with salt and pepper. But if you're going for straight-up nacho flavor, try sprinkling on some chili powder or cumin before baking. Or go crazy with hot sauce or taco seasoning mix! Just be sure to use plenty of salt—that's where most people mess up their seasoning game when making homemade chips because they forget that salt helps bring out all of those other flavors too.
Bake them off
Preheat your oven, line a baking sheet with foil and place a cooling rack on top. Spray your rack with nonstick spray. Tear off 6 (6-inch) pieces of aluminum foil and put them in a pile on your counter. When you have all your chips prepped, transfer one chip at a time to each piece of foil, spray side down. Place them on your cooling rack and bake for 10 minutes. Keep an eye on them—they should be browning nicely but not turning into burnt rocks (watch out for black spots). Remove from heat and let cool for 5 minutes before transferring them back onto another cooling rack so they can continue to crisp up as they cool. Once they’re nice and crispy, transfer them to a bowl or plate lined with paper towels or a clean kitchen towel. Sprinkle liberally with salt while still warm. Repeat until all tortillas are baked! The first round might take longer than 10 minutes; just keep an eye on them. The second round will go faster because it's a bit easier to tell when they're done: you'll start seeing those little charred spots that say doneness. You don't want to overbake these or else they'll lose their delicious crunchiness! The cooking time will vary depending on how thick your tortillas are and how hot your oven is, so keep that in mind if yours aren't looking quite done after 10 minutes. Also, watch out for any loose foil peeling away during baking: I've made that mistake once already! It's OK if a few bits do come off, though. It happens to everyone sometimes. Just make sure none of your chips are touching bare foil when you put them in there; otherwise they'll stick together and become one big mess. And remember: Don't touch anything unless it's absolutely necessary! Your fingers leave oil behind, which means less crunchy chips later on. It also means more calories from fat since oil adds extra calories per gram compared to protein or carbs (9 versus 4). Yuck! One tablespoon has 120 calories, which is almost half my daily allotment for fat...and I'm only counting healthy fats here! So please, avoid touching your chips as much as possible. If you really need to get some dough off your hands, use a wet paper towel instead of soap and water. There will be plenty of time for washing later! Let your chips cool completely on the rack before storing them. They taste best right out of the oven, but they will keep for a couple days stored in a zip-top bag. If you store them in the fridge, however, they may lose their crunch and soften a bit. But no worries! They'll still taste great and have plenty of flavor to enjoy even if they're not quite as crunchy anymore. Enjoy!
Cool, season and eat!
Making tortilla chips at home isn’t hard. It is however, a little time consuming and you will need more ingredients than you would for your average snack food. But with just a few minutes of prep and a little over an hour of baking, you can be chowing down on homemade tortilla chips and enjoying them while they are warm. Dip them in salsa or sour cream if desired, but we find that they are perfect all by themselves. Enjoy!
The first step to making homemade tortilla chips is preheating your oven to 350 degrees Fahrenheit and spreading out a single layer of corn tortillas onto either parchment paper or a non-stick baking mat. Next you must season your batter by combining olive oil, chili powder, garlic powder, salt, cumin and onion powder in an airtight container before shaking it up until evenly distributed. The recipe calls for 1 tablespoon each per 12 corn tortillas used (this is approximate). Once finished mixing place one last spoonful into the mix until you have enough to spread over each piece of prepared dough. Place them back into the oven and bake for 8 minutes on each side. Allow them to cool slightly before serving so that they don’t burn your mouth!
The final result should be crispier than what you can buy at a store, but still bendable and enjoyable with any dip that you prefer! If desired feel free to add additional spices like paprika or red pepper flakes if desired! Baking time will vary depending on how thin your tortillas are. It is also possible to bake them in an air fryer. For best results use large, non-gmo corn tortillas.
It is best to enjoy these chips warm while they are fresh out of the oven. They do not freeze well but they do stay crispy for up to 2 days after baking if stored in an airtight container or baggie. Reheat them in a 350 degree oven for 5 minutes before serving. These chips also make great party food as people can eat them with their hands without making a mess (they are very light). To get more creative, experiment by adding different spices (such as curry powder) or different flavors (like lime juice) when preparing your batter! If you’re looking for other snack ideas we recommend our easy Kale Chips recipe and some delicious hummus recipes!
You may use any type of tortillas for this recipe, just adjust cooking time accordingly. For example; if using corn tortillas add 3-4 minutes to each side and if using whole wheat add 7-8 minutes on each side. The key is to check often so that they don’t burn on one side while still being raw on another. We recommend using medium sized ones as they cook evenly and work best in a pinch! This homemade snack will cost you about $0.50 per serving (or less if you buy store brand tortillas). Homemade chips are healthier than their packaged counterparts and can be made with organic ingredients if desired! They also have no preservatives or extra additives which means they are more nutritious than their packaged counterparts. And at $0.50 per serving it is cheaper than most chips found at grocery stores (which can cost up to $1 per serving). Not only are these homemade chips cheaper but they are tastier too, making them an ideal choice for your next party or family gathering! Tortilla chips are very versatile snacks that can be enjoyed with dips such as salsa, guacamole or sour cream. If you’re looking for something spicy try our Buffalo Chicken Dip Recipe! Or if you want something sweet try our No Bake Chocolate Peanut Butter Bars Recipe!
These tasty treats are perfect served alongside a cold beverage like beer or margaritas. Enjoy! A list of cooking tools you will need: Oven, Non-Stick Baking Mat, Air Fryer (optional), Food Processor (optional), Airtight Container (if making your own spice mix) and 1 spoon for mixing.
Some spices that would go well with these chips include chili powder, cumin, garlic powder and onion powder. You can also experiment with different flavor combinations by adding other spices such as curry powder or lime juice when preparing your batter! To make it more filling try serving them alongside our No Bake Chocolate Peanut Butter Bars Recipe! Or if you want something a little healthier try our Buffalo Chicken Dip Recipe instead!
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