Corn Tortilla Chips

My first attempt turned out well, but it took some experimentation. I used Goya white-corn tortillas and let the first batch cook until they were medium-brown (the ones on the far right)–they were too hard. I took out the second batch when they were light brown and hadn’t completely stopped bubbling (those on the far left)–they weren’t fully crisp. The third batch (center of the photo) was in between, medium-light brown and had just stopped bubbling–they were perfect…except… You need extra-thin tortillas to get the same crispiness and brittleness I’m used to with store-bought chips. I’ve had chips at restaurants that made them fresh, with the same tortillas they use for tacos, and I have found them (like mine) too hard. The main photo accompanying the recipe looks like they were made from a thinner tortilla.

I have made tortilla chips for years similar to this but in my electric deep fryer using peanut oil. I use 6″ corn tortillas and cut a stack of them into 6 wedges. I drop them into the fryer until the top of the oil is pretty well covered with tortilla wedges and turn them after about a minute before they are very browned. A minute or so later, I dump them onto a paper towel, and turn the to drain most of the oil. Then I sprinkle them with salt and put them into a paper towel lined basket to cool. Although I still use oil to make the chips, they are a lot healthier than corn chips bought from the store. I can make a 3 dozen tortillas into chips in less than 30 minutes. If we can’t eat them within a week or so, they can be frozen to preserve freshness. Honestly, though, with my husband’s munching habits, they never last long enough to have to freeze them.

too simple

Sometimes I need ideas to use up left over ingredients without having to buy more ingredients. This is as simple as it get. Why didn’t I think of it before? That’s why I appreciate even 2 ingredient receipts that are just too simple but at times necessary. Taste is good!

I made this recipe to test it with some flour tortillas that I had leftover from another recipe from this site. I must say that I used some remnant melted butter I had in a pan from another recipe. I mildly moistened them and then put them in the oven at 450F for 5 minutes. It was delicious. Next time, I will make them using this technique. It uses less oil and the results are equally crispy. I know this sounds like an extreme change to the recipe but honestly try it. It is definitely a fast way to make chips out of remnant tortillas to prevent food waste.

I love home made as the store bought are always way too salty… thank you to those who contributed about using older or a bit dried out tortilla’s as I was wondering why sometimes mine are better than other times… now I know!!

Simple easy recipe. I buy extra thin tortillas at my local Mexican Supermarket. These tortillas are made for frying into chips. I use my deep fryer and they are ready a lot quicker than frying in a pan.

I know some think it is common sense, but to those of us who haven’t cooked much in the past, it is very helpful.

Simple and straight forward just like a recipe should be! I read other comments questioning if this was really a recipe or just common sense. With store bought tortilla chips so readily available I imagine there are many people that have never made their own chips or even thought to do so. It definitely takes more thought and effort than just slapping some peanut butter on a piece of bread. I consider myself a seasoned cook and thought I knew how to make these but came here to make sure I had it right so I’m glad this recipe was posted. Thanks for sharing!

I use evo(extra virgin olive oil) with 1/2 lime juice brushed on white corn tortillas. Baked at 400 deg oven for 12min. Salt to taste. A hit at my house!

Baked! Way to go!!!

I baked these and tried brushing them with coconut oil and a separate batch with vegetable oil. My daughter loved them both. I also tried salt and seasoning salt separately. Again, my daughter loved them. We now have a new snack that I will make often.

Deep frying it was a hassle, I’m going to bake it in the oven next time. But it’s simple and really good!

Tasty! I’ll never buy packaged chips again!

I sprayed the corn tortillas with butter flavored Pam on both sides before I cut them with a pizza cutter. 5 minutes; turn; 5 more minutes at 425 degrees, because I had other food in the oven. I liked the crisper ones (some stayed soft). I’m not sure what could have made it more flavorful, but even with seasoning, I thought they were bland.

I make these all the time and even use whole wheat tortillas. People love them both ways.

Frying is great but, I use those “racks” that once can slip into a baking pan, without the pan. This way, both sides are cooked at the same time and the oven can hold two sets of the racks. Organic baking spray on both sides, salt – sometimes a touch of paprika… and into the pre-heated 425 oven they go.

Thanks for great tortilla chips recipe. They were pretty tasty.

Monitor carefully, the tortillas cook quickly. I found that the chips fry up nicely after about 30 seconds.

This is definitely a handy trick to know, but I would say the ‘creator’ of this recipe has only fried them and simply guessed at the oven cook time. I chose to bake mine to make them healthier, so I brushed them with olive oil, lightly salted and baked them for about 20min at 370 degrees until they were nice and crunchy. I realize that the different moisture content in fresh vs older tortillas will alter the baking time, but there is no way that they could be done at 350 in 5 min unless they had already been sitting on the counter, on a plate for a day or two before you made them into chips. Next time, I will start the baking time at probably 18-20 min and then check them often to make sure they don’t brown too much.

Going to have to try this again. Can’t remember if we liked them better with flour tortillas or corn, and it has been a while.