How To Make Homemade Tortilla Chips
Simple homemade tortilla chips! They are baked in the oven to achieve perfection with merely 4 ingredients. Crunchy, crispy, and delightful. This recipe is adaptable, allowing you to either fry or prepare the chips in the microwave, and they will still taste amazing.
Allow me to guide you through creating the finest homemade flour tortilla chips from scratch with this step-by-step tutorial and video.
Why these baked homemade tortilla chips are exceptional
- No need to go to a Mexican restaurant to enjoy the best! This recipe is easily customizable to suit your preferences, and the highlight is that it can be made with flour, multigrain, wholemeal, flavored, or corn tortillas. Additionally, it’s a fantastic way to utilize leftover wraps.
- It is economical, making it more affordable than store-bought chips.
- Homemade baked tortilla chips are nutritious and superior to fried tortilla or store-bought filled chips that often contain preservatives, chemicals, and MSG. You maintain control over the ingredients.
- This seasoned baked tortilla chips recipe serves as a quick snack or appetizer for entertaining or simply to curb your cravings. It requires only a few ingredients and takes less than 15 minutes in the oven, with just 5 minutes of prep time.
- Perfect for pairing with any dips from salsa to guacamole to refried beans, Pico de Gallo, and much more. It’s incredibly good.
- If you’re only preparing one batch of this recipe, then the microwave technique is perfect for you! In 3 minutes, you will be enjoying the crunchiest and tastiest tortilla chips ever.
Ingredients
A comprehensive list of ingredients is available in the recipe card at the bottom of the page!
Mini flour tortillas: you can use larger ones, but I favor mini wraps as each wedge is an ideal chip or crisp size.
Olive oil: can be swapped for vegetable oil, avocado, or any other neutral oil. If you plan to fry your chips instead of baking them, vegetable or sunflower oil is recommended.
Garlic granules: can be replaced with garlic powder.
Sea salt: or cooking salt.
Seasoning options
You can flavor these homemade chips with any spices you desire. My favorites include cinnamon, garlic, ginger, smoked paprika, Italian seasoning, and cumin. Feel free to be creative with your chosen seasonings.
How to prepare homemade baked tortilla chips from scratch
Preheat your oven to 180C/350F and line a baking tray with parchment paper, setting aside.
In a small bowl, combine olive oil, garlic granules, and salt, mixing well.
With a pastry brush, coat both sides of the tortilla with the seasoned oil mixture. Then, stack them on top of each other after oiling both sides.
Using a pizza cutter or a sharp knife, carefully slice the flour tortilla into 8 equal wedges or triangles. Arrange the tortilla wedges in a single layer on the lined baking tray.
Bake in the oven for 10 to 12 minutes, flipping them once halfway through.
Remove from the oven and allow to cool before serving, either on their own or with any dips of your choice.
How to make microwave or fried tortilla chips
Here’s how to prepare tortilla chips in the microwave: you’ll need the same ingredients mentioned earlier. Arrange the tortilla wedges on a microwavable plate and microwave on high for 3 minutes. Let them cool and enjoy. I appreciate this cooking method when preparing a single portion since 1 flour tortilla yields 8 chips. Just enough to satisfy my craving.
This is how to fry tortilla chips: similar to the other methods, use the same ingredients except for the oil. You will need at least 2 cups of oil (about half a litre) for frying the chips.
Heat a pan on medium-high until hot, around 350C. Check the oil temperature by dropping in a flour tortilla; if it floats, the oil is ready for use. Fry the tortilla wedges in batches, ensuring they do not overlap for even cooking.
Fry until golden brown but avoid burning. Use a slotted spoon to remove the chips from the oil and transfer them to a kitchen towel to absorb any excess oil. Season with salt or other spices while they are still hot. Allow to cool and serve as desired.
How to serve
Here are several ways to present these homemade flour tortilla chips:
Guacamole
Pico de gallo
Chili: you will enjoy this instant pot chili recipe
Refried beans
Salsa
How to store
Tortilla chips can stay fresh for up to 5 days, but I suggest consuming them within 3 days for optimal freshness, and they should be stored in an airtight jar or bag. I’d be shocked if they lasted that long!
Other simple appetizer recipes on the blog
Cranberry cream cheese dip
Loaded potato balls
Simple garlic bread
Instant pot popcorn
Easy hummus recipe
If you prepared this straightforward homemade flour tortilla chips recipe, please leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save to your Pinterest. Kindly subscribe to the blog if you haven’t yet for free new recipes delivered to your inbox.
How To Prepare Homemade Flour Tortilla Chips
Simple homemade flour tortilla chips from scratch, baked in the oven to excellence using only 4 ingredients. This recipe demonstrates how to fry and produce flour tortilla chips in the microwave.
- 8 mini flour tortillas
- 2 tablespoons olive oil or substitute with any neutral oil
- ½ teaspoon garlic powder you can use garlic powder instead
- ½ teaspoon salt
Keep your screen from dimming
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preheat the oven to 180C/350F and place a sheet of baking parchment on a baking tray and set aside
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in a small bowl, combine olive oil, garlic granules, and salt, then mix thoroughly.
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Utilizing a pastry brush, apply the seasoned oil mixture to both sides of the tortilla. Subsequently, stack them one atop the other once you have coated both surfaces.
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With a pizza cutter or a sharp knife, meticulously slice the flour tortilla into 8 equal wedges or triangles. Position the tortilla wedges on the lined baking tray in a single layer.
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Cook in the oven for 10 to 12 minutes, flipping them once at the halfway mark.
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Remove from the oven and allow to cool before serving either alone or with your preferred dips.
Place the tortilla wedges on a microwave-safe plate and heat on high for 3 minutes. Allow to cool, then enjoy.
Note: you may or may not opt to use oil for this technique
Fried tortilla chips: Similar to the other methods, you require the same ingredients except for the oil. A minimum of 2 cups of oil (approximately half a liter) is needed for frying the chips. Place a pan on medium-high heat and warm until hot, around 350C. Check the oil’s readiness by dropping in a flour tortilla; if it floats, your oil is prepared for use. Fry the tortilla wedges in batches, ensuring they do not overlap for even cooking.
Cook until golden brown but not scorched. Use a slotted spoon to remove the chips from the oil and set them on a kitchen towel to absorb excess oil. Season with salt or other spices while still hot. Let cool and serve as desired.
How to store
Tortilla chips can stay fresh for up to 5 days, though 3 days is recommended for peak freshness, stored in an airtight container or bag. I would be astonished if they lasted that long.
Calories: 15kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 44mgPotassium: 6mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg
Nutritional information: Please be aware that the nutrition label provided is an approximation derived from an online nutrition calculator. It will fluctuate according to the particular ingredients and brands employed. Under no circumstances will thedinnerbite.com be liable for any loss or damage stemming from your dependence on nutritional information.
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