Toss the bag and make easy homemade tortilla chips! Simple and delicious for all your snack attack needs, and works with both flour and corn tortillas.
I love these super easy homemade tortilla chips with a serious amount of love.
I accidentally made them when I was working on my recipe for chicken chilaquiles and the store-bought kind were just too flimsy to stand up to the sauce.
In desperation (she said dramatically) I decided to create my own out of some corn tortillas I had languishing in my fridge, and since then I’ve been making them out of both corn and flour tortillas on the regular.
Because they are as scrumptious as they are easy, with their fresh baked taste and their more substantial texture. Because I don’t know about you, but I frequently have the same issue as my fellow blogger Guilty Chocoholic Mama…
…and as with my recipe for homemade potato chips, I find that if you make your own snacks, somehow you eat them a little more mindfully.
Here’s how you make easy homemade tortilla chips!
So here’s the easiness! Grab a stack of tortillas and use your handy pizza cutter (or your handy serrated knife if you don’t have a pizza cutter) and cut them into wedges. I usually use 6 inch tortillas and cut them into 8 wedges, but you be you.
Toss the wedges with a little canola oil and lay them in a single layer on a cookie sheet, and sprinkle them with some sea salt.
Now pop them in the oven for about 10 minutes – you want them crisp, and the edges to be just turning golden.
Let them cool off just a bit, and remember that the tortilla chip maker gets the first tortilla.
Or the first 10.
Want to round out your meal? This recipe pairs well with...
Easy Homemade Tortilla Chips
Prep Time: 10 minutes- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Snacks
- Method: Oven
- Cuisine: Mexican
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Pin RecipeDescription
Toss the bag and make easy homemade tortilla chips! Simple and delicious for all your snack attack needs, and works with both flour and corn tortillas.
Ingredients
- 8 tortillas (flour or corn both work great)
- 2 tablespoons canola oil
- Sea salt
Instructions
- Preheat oven to 425 and line a rimmed baking sheet with foil or parchment (just to make clean-up easier).
- Cut the tortillas into 8 wedges – a pizza cutter works great for this!
- Toss the wedges with the canola oil, and lay them in a single layer on the baking sheet (it’s okay if there is a little overlap here and there). Sprinkle on some sea salt.
- Pop them in the oven and bake for 10 minutes or until the edges are starting to turn golden.
- Cool and enjoy!
Yes!! Homemade tortilla chips are the best! And if you toss them with some cinnamon and sugar after they come out of the oven, they are a great sweet snack. And perfect for dipping in chocolate pudding or a sassy fruit salsa. :)
OH MY GOODNESS. Now I need to go make the sweet version! :)
This is the easiest recipe for such a tasty chip.
I used a sea salt infused with black garlic, turned out amazing. Also broke up some of the chips and tossed into a simple oil and vinegar salad…nice.
Anxious to try the sweet cinnamon version soon.
Oh, I just love your variations – perfect for summer snacking! :)
Tried the sweet version of these chips.
Experimented with flavored sugars…vanilla, maple, with the cinnamon sugar being the best.
I ended up mixing all three chip flavors together.
This recipe has been so much fun.
Ok, now I am heading straight into my kitchen to try your sweet variations – YUM!!!!