It’s easy and convenient to just pick up a bag of tortilla chips at the store but once you make homemade tortilla chips, you’ll rarely purchase store-bought again.
All you need for this recipe is 3 ingredients plus a pastry brush, a small bowl, a baking sheet, and an oven.
I have to be honest, I’ve never used corn tortillas before and when I took them out ot the package I was skeptical. They are very rubbery but I forged ahead. I brushed them with a neutral oil (the oil makes the salt stick), cut them into wedges, salted them and put them on a baking sheet ready for the oven.
If you’re trying to watch your salt intake, homemade tortilla chips allow you to add as little or as much salt as you like. I salted only one side of the tortillas and I thought it was the perfect amount.
Should I use corn tortillas or flour tortillas to make homemade tortilla chips?
Honestly, you can use either but I prefer the flavor of the corn. I find the flour to be very bland. By using the corn variety, they are gluten-free.
This recipe is easily adaptable. You can make as many or as few chips as you need. The only thing you need to be sure of is to put them in a single layer on the baking sheet. If you are using more than one baking sheet, you need to rotate them while baking. Do so halfway though.
Are you wondering what to dip your delicious homemade tortillas chips in? Why not try an authentic pico de gallo from West via Midwest, a delicious garden-fresh cucumber salsa from An Affair From the Heart, or the best guacamole recipe from House of Nash Eats.
My baked onion dip would be delicious with these chips too.
Sure it's easy to just pick up a bag of tortilla chips at the store but it's so easy to make homemade tortilla chips that once you do, you'll rarely purchase store-bought again.
- 5- 6-inch corn tortillas (I used the white variety)
- 3 tablespoons vegetable oil
- Fine sea salt
- Preheat the oven to 350 degrees Fahrenheit.
- Brush both sides of the tortillas with vegetable oil.
- Stack the tortillas and, using a sharp knife, cut the pile into eight equal wedges to make chips.
- Lay the chips out in a single layer on a large baking sheet and season with sea salt.
- Bake at 350 degrees F. until golden brown and crisp, about 12 to 13 minutes until they just start to turn brown.
- Serve with your favorite dips such as guacamole or salsa.
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