Don’t reach for the bag of tortilla chips! It’s time to make your own homemade tortilla chips and salsa.
I have to admit it. I don’t have a lot of will power to resist the things that I love to eat. They always say, don’t trust a skinny cook. I guess it is safe to say that you can trust me with absolute confidence!
How to Make Homemade Tortilla Chips
One of my favorite treats is tortilla chips with salsa. But I don’t buy them. I’ll just eat them all and regret it later. I do the next best thing. I make them myself. And only a few. And only on my skinny days. sigh.,
Did you know that February 24 is National Tortilla Chip Day?
What is a better way to celebrate the day than a plate of homemade tortilla chips and salsa to dip them in?
Each method has their plusses and minuses but all taste good.
Fried Tortilla Chips:
The chips are so easy to make. Use a high smoke point oil, such as canola or corn oil. I also like to make them in peanut oil for an even better taste.
Also, the chips taste better if you leave them exposed to the air for a bit. You can leave the whole tortillas out overnight or use the oven or microwave to dry them. Then cut them into shapes.
The oil should be about 1 1- 1/2″ thick and heated to 350º F. Fry them in batches for about 2 minutes each and salt.Watch to make sure they don’t burn. It’s that easy. 4 tortillas makes about 48 chips.
These are best for just snacking and great with any kind of dips.
Baked Tortilla Chips
This is the way I like to make them because they don’t need oil so it saves a lot on calories. (the fried taste better of course, but these are good too.) Pre-heat your oven to 350°F. Cut the tortillas into wedges.
I use my silicone baking sheet on a cookie sheet, but you can put them right on the baking sheet with parchment paper, too. I have done them both ways.
Spread the tortilla wedges out on the baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to flip the wedges over.
Sprinkle with a little Kosher salt, bake for another 6 to 9 minutes, till they are just beginning to turn color. Remove from the oven and let them cool. Sprinkle with more Kosher salt and enjoy. These are best served right away.
*Cooking Tip* for a cross between baked and fried, just spray the tortilla cuts with Pam cooking spray before baking and after turning. It gives them the taste of the oil without all the calories of deep frying.
I use these with all types of dips and salsas.
Microwaved Tortilla Chips
If you are in a hurry, then microwaving is the way to go. Not as tasty as the fried or baked but still good in a pinch when you want a snack right now!
Cut the tortillas into wedges. Line your microwave oven with a paper towel. Spread the tortilla wedges over the paper towels in a single layer, leaving a bit of a gap between the wedges.
Microwave until the tortilla chips are crispy, but not burnt. Time varies depending on your microwave, but start with 1/2 minute and increase if necessary. Be careful to watch.
If you leave them too long, you’ll end up with brown cardboard. Not a great snack choice.
You can make these almost as fast as you can open a bag of store bought tortilla chips. I like the microwaved ones with appetizers like hummus and guacamole since they have a sort of humble taste to them.
Want something to go with the homemade tortilla chips? Try my best ever guacamole recipe. It is full of flavor and always a hit at parties.
And now, off to enjoy this bowl of Salsa, my home made tortilla chips and a classic margarita. Perfect!
- 12 small Corn Tortillas or 4 Burrito wrappers
- 1 1/2 inches of Peanut oil or other oil of your choice
- Kosher Salt to taste
- This is the recipe for the fried tortilla chips which are the tastiest. Instructions for the baked and microwaved versions are shown above in the text area under the photos.
- Cut the tortillas or burrito wrappers into small triangles.
- Heat the oil in a skillet over medium high heat until it starts to just bubble. I use about 1 1 /2 inches of oil or so. (I keep a piece of a tortilla to drop into the oil to see if it sizzles around it. When it does, I know the oil is ready for my tortilla triangles.)
- Place the triangles in the hot oil and cook until they start to turn lightly brown on the edges, then flip them over. It takes about 1-2 minutes for each batch.
- Remove the chips and place them on paper towels and lightly salt with Kosher salt.
- Repeat until you have them all cooked, placing paper towels between each batch after you have salted them.
- Enjoy! Makes about 48 chips. Serve with a great tasting Salsa like my favorite Serrano Salsa from SalsaCrazy.