How To: Make Homemade Tortilla Chips

Food
homemade tortilla chips
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homemade tortilla chips

Photo: Leigh Loftus

There are a few things that I can never keep in the house, because if I do, I am well aware that I will eat all of them. I could make you a list but today we’re here to talk about tortilla chips, also known as the prime vehicle for roasted tomatillo guacamole and homemade salsa. I’ve therefore learned that in order to practice good old moderation, I don’t buy the things I shouldn’t be eating all the time. 

Broccoli? Now, that goes bad all the time. That’s a story for another day though.

Even though I can’t keep tortilla chips in the house, there are a few things that I do usually have on hand: corn tortillas, oil, and salt.

Be still, my beating heart. This is all you need to make the best, freshest, crunchy, golden tortilla chips that you’ll ever eat. If you are cooking light, you don’t even need oil, but I do recommend using even a little bit to get that golden brown crunch.

Usually when you eat homemade tortilla chips, you’re eating tortilla chips fried in a little oil. A lighter way, and my personal favorite way, is to bake them in the oven. You’ll cut back on calories and eliminate the risk of soggy, greasy tortilla chips.

1. Prepare tortillas.

Preheat oven to 350°F. Stack your tortillas into a small pile and slice them into six even wedges.

homemade tortilla chips

Photo: Leigh Loftus

2. Season tortillas.

Spread the tortilla wedges out on a baking sheet in a single layer. Brush tortilla chips with oil and sprinkle them with salt. We overdid it a little: don’t try that at home.

homemade tortilla chips

Photo: Leigh Loftus

3. Bake tortillas.

Bake tortillas one side for about five minutes, then use kitchen tongs to turn the wedges over. Sprinkle the other side with a little more salt, and bake for another five to eight minutes, or until they begin to turn golden brown. Remove from the oven and let cool.

Sprinkle with more salt to serve with your favorite salsa or homemade guacamole.

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Photo: Leigh Loftus

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