Selfmade Easy Tortilla Chips

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

Recipe Recommendation

Shortcrust Pastry

Buttery, crispy, wonderful: easy sweet shortbread basic recipe for cakes, cookies and co. Suffices for a springform or tart pan with sides.

Check out this recipe!

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

Print Recipe Click on the stars to rate the recipe

No ratings yet

Tortilla Chips

The nibble-classic from Mexico just made homemade - and not deep-fried, but in the oven.

Prep Time30 minutes mins

Baking Time8 minutes mins

Servings: 6 servings

Calories: 306kcal

Ingredients

1x2x3x

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

Do you want to replace some ingredients? Here you find tips for baking 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.