How To: Homemade Tortilla Chips

There is nothing better than freshly made tortilla chips!  Learn how to make them in under 20 minutes.

strawberries and chips 007 I'm always looking for a snack, and chips and salsa is always a perfect go-to combo.  Buying tortilla chips has gotten a lot easier now that there are plenty of brands out there selling them as close to authentic as possible, however there is nothing better than making them yourself.

I decided to make these when I stumbled upon a long lost package of corn tortillas in the fridge that had sadly been forgotten.  They were on the edge of despair, almost ready to go to the trash, but no, I saved them and made them taste like magic.

The process is unmistakably easy and you can use either a seasoned salt like I did or just a simple sea salt.  You can even mix lime juice with the oil for a zesty kick or turn them gourmet and add fresh herbs and ground black pepper.  Really the possibilities are endless.

  1. Preheat the oven to 350 and lay out a large baking sheet.
  2. Cut corn tortillas into quarters (wedges) and lay them in a single layer on the baking sheet.
  3. Using a brush or your hands, brush a very tiny amount of olive or canola oil over each tortilla and put them in the oven for 6 minutes.
  4. Using tongs, flip each tortilla over and brush a tiny...really tiny...amount of oil over the other side.  Sprinkle a little salt over each tortilla.  I used a cajun-seasoned salt however regular sea salt is never a bad choice.
  5. Place them back in the oven and bake for another 6-8 minutes or until they have become a little browned and crispy.
  6. Transfer the chips to a plate or cooling rack.
  7. Store them in an airtight container for up to two days.

IMG_2076 Easy and absolutely delicious!

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