Homemade tortilla chips are super delicious. With this recipe, the popular Mexican snack is guaranteed to succeed!
The famous Mexican snack classic in the homemade alternative: crispy, spicy, delicious! You don't need a deep fryer for this recipe.
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Taste and Occasion
Sure, you can buy a bag like this quickly in the supermarket - but homemade tortilla chips are not a tedious affair either. Advantage: You decide how spicy or mild the result should be. Perfect, for example, if children and adults want to nibble together but have different preferences.
Making tortilla chips yourself is, as already mentioned, uncomplicated. You have the basic ingredients at home anyway. Only the cornmeal may not always be in the cupboard. But it is shelf-stable - so lay directly a supply 😉 ! My easy tortilla chips recipe consists of two steps. First, you knead a simple dough of flour, water, oil, and salt. This dough can be processed without additional resting time to thin patties. This is because the tortilla chips from the oven are initially regular, soft tortillas, like those used for filled wraps. If you need to make them in a flash, you can use store-bought patties and simply season and bake them. The perfect answer to the question: what to do with leftover wraps? But completely homemade tortilla chips are, of course, even better 😉.
Ingredients
The dough is first rolled out as thin as possible. Other classic recipes say to roll (evenly) round patties. Honestly, I don't think that's necessary at all. Whether the homemade tortilla chips are made on a round or square-uneven dough ultimately doesn't matter for the final result. They have to be cut into triangles before baking anyway. With my alternative, you also save a few nerves.
Okay, of course, you can argue that with crooked, square pita chips, there are always little cut-off edges of the dough (which are actually not all that pretty visually). But a few "more interesting" ones don't matter if you eat the chips yourself. Your guests only get the best and prettiest homemade nachos, which make up the bulk.
How to make the Tortilla Chips
The first step in this recipe is to prepare soft tortilla patties: Knead all the ingredients into a smooth dough. Divide this into 10-15 portions and roll each out into a patty as thin as possible. Circles are good, but square patties are also okay. They should be about the size of your pan. Now, bake the patties one at a time over medium heat in a skillet without grease or with minimal baking spray. When they come out well and are already very lightly browned, turn them over and briefly bake them from the other side.
Then, stack the finished tortillas on top of each other and cover them with a kitchen towel, for example, to keep them slightly moist and soft. It's time to preheat the oven to 400°F/200°C. Mix the oil with the spices and cut the first part of the patties into small triangles with a sharp knife or pizza cutter. After this, brush the triangles thinly with the seasoning oil and bake for 7-10 minutes, depending on the thickness. Attention: Be careful not to let the chips get too dark.
While the first chips are in the oven, prepare a second batch and bake afterward. The recipe yields about three baking sheets. Allow the chips to cool before eating; this will make them crispier again.
Top Tip
Before baking, brush the small triangles with oil and a seasoning mix. Mexican tortilla chips taste especially delicious if you roll out the dough as thinly as possible. You let them cool completely and then nibble them soon. I don't think that's a problem. Because homemade tortilla chips are way too delicious to keep for long 😉 .
Recipe Card
Tortilla Chips
Ingredients
For the dough
- 220 grams (2 cups) corn flour
- 160 grams (1 ⅓ cups) all-purpose flour
- 230 milliliters (1 cups) water, coarse
- 10 grams (2 ½ teaspoons) oil, e.g. olive or rapeseed oil
- ¼ teaspoon (⅓ teaspoon) salt
To coat
- 40 grams (3 tablespoons) oil, up to 50g
- 1 teaspoon paprika powder
- ¾ teaspoon (⅘ teaspoon) salt
- 2 pinches chili powder, to taste
Instructions
- The first step is to prepare soft tortilla patties. Knead all the ingredients into a smooth dough. Divide this into 10-15 portions and roll each out into a patty as thin as possible. Circles are good, but square patties are also okay. They should be about the size of your pan.
- Bake the patties one at a time over medium heat in a skillet without grease or with minimal baking spray. When they come out well and are already very lightly browned, turn them over and briefly bake them from the other side.
- Stack the finished tortillas on top of each other and cover them with a kitchen towel, for example, to keep them slightly moist and soft.
- Preheat the oven to 400°F/200°C. Mix the oil with the spices. Cut the first part of the patties into small triangles with a sharp knife or pizza cutter. Brush the triangles thinly with the seasoning oil and bake for 7-10 minutes, depending on the thickness. Be careful not to let the chips get too dark.
- While the first chips are in the oven, prepare a second batch and bake afterward. The recipe yields about 3 baking sheets. Allow the chips to cool before eating; this will make them crispier again.
Ingredient substitutions
Variations
By the way, you can find many more great snacks on our blog. Starting from sweet potato chips and crackers to pizza pops. And if you like something sweeter, visit our cookie category.
Nutrition
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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