tortilla chips recipe
The Best tortilla chips recipe
I also love that these tortilla chips are surprisingly healthy for such a simple snack. Unlike many store-bought options, homemade chips let you control the ingredients—no added oils that can make them too greasy, no mystery fillers, and way fewer preservatives. They’re crispy on the outside but still light on the inside, making them a great way to enjoy a crunchy snack without feeling guilty. Plus, they’re perfect for meal prep because they keep well in the fridge or freezer, so you can always have a quick, ready-to-eat option on hand. Whether you’re serving them at a family gathering, a backyard barbecue, or just grabbing something to eat after a long day, they’re that easy, crowd-pleasing touch that makes everything feel a little more fun. And honestly? They’re just as good the first time as they are the hundredth—no fuss, no waste, just pure satisfaction.
Classic Homemade Tortilla Chips
Crispy, golden tortilla chips made from scratch with simple ingredients. Perfect for dipping or snacking!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup vegetable oil
- 1/4 cup cold water
- 1 tbsp cornstarch
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. -
2
In a bowl, mix flour, salt, and baking powder. Gradually add oil and water, stirring until a dough forms. -
3
Roll the dough to about 1/8-inch thickness on a floured surface. Cut into 1-inch squares. -
4
Place squares on the baking sheet. Sprinkle with cornstarch and drizzle lightly with olive oil. -
5
Bake for 20-25 minutes, flipping halfway, until golden brown and crisp.
🔧Equipment
- Mixing bowls
- Rolling pin
- Cutting board
- Baking sheet
- Oven
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, bake at a higher temperature (375°F/190°C) for a shorter time.
- Store in an airtight container for up to 2 weeks.
- Substitute oil with avocado oil for a healthier option.
Watch Video Of How Classic Homemade Tortilla Chips Works
❓ Frequently Asked Questions About Tortilla Chips
1. What is the best way to make homemade tortilla chips without a deep fryer?
The best way to make crispy tortilla chips at home without a deep fryer is to use an oven. Cut tortillas into triangles, lightly brush them with oil, sprinkle with salt, and bake at 375°F (190°C) for 10-12 minutes, flipping halfway through for even crispiness. For extra crispiness, broil for 1-2 minutes at the end.
2. Can I use store-bought tortillas for homemade chips, and if so, which ones work best?
Yes, you can use store-bought tortillas, but the best options are soft, high-quality corn tortillas (like those from brands like Mission, La Tortilla Factory, or La Tortilla Factory’s “Best Crispy” line). Avoid flour tortillas—they won’t crisp up as well. For extra crispiness, choose ones with a slightly thicker texture.
3. How do I prevent tortilla chips from getting soggy when serving with salsa?
To keep chips crispy when serving with salsa, store them in an airtight container with parchment paper between layers. If you’re serving them fresh, place a sheet of parchment paper over the chips in the container to absorb excess moisture. For a quick fix, lightly dust them with cornstarch or flour before storing.
4. Can I make tortilla chips with a gluten-free or vegan twist?
Absolutely! For a gluten-free version, use certified gluten-free corn tortillas. For a vegan twist, skip any animal-based seasonings (like butter or lard in some recipes) and opt for plant-based oils (like avocado or olive oil). Some brands also offer vegan tortillas made from corn or chickpea flour.
5. How long can homemade tortilla chips last, and how should I store them?
Homemade tortilla chips typically last 3-5 days in an airtight container at room temperature. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Thaw and crisp them in the oven before serving. If stored properly, they’ll stay crispy for up to 3 months in the freezer.
