corn tortilla chips

This Homemade Tortilla Chips recipe is a delicious way to use your leftover tortillas, turning them into crispy restaurant-style tortilla chips!

Homemade Tortilla Chips

Corn tortillas (each tortilla makes 6 to 8 chips)

Soybean oil

Salt

Prep: Stack tortillas to make cutting quicker, cutting into 6 or 8 wedges. Pour oil to fill a heavy-bottomed skillet (like a cast iron) ¼ to ½ inch deep, then heat over medium/high heat. Aim to keep the temperature around 360°F (182°C).

Fry: Working in batches, gently drop tortilla triangles into the hot oil. Fry for 2 to 3 minutes, flipping as needed, until chips are golden and crispy. Use a metal slotted spoon to remove tortilla chips, placing them on a few layers of paper towels to soak up excess oil. Immediately sprinkle with salt and let cool slightly before eating.

Fried Tortilla Chips

Prep: Preheat oven to 350°F (176°C). Lightly brush each tortilla with soybean oil. Stack tortillas and cut into 6 or 8 wedges.

Bake: Arrange triangles in a single layer on a baking sheet. Bake for 6 minutes, flip each chip over, then continue baking for another 6 minutes, or until golden brown and crispy. Sprinkle warm tortilla chips with salt and enjoy!

Baked Tortilla Chips

Prep: Preheat the air fryer to 350°F (176°C). Lightly brush each tortilla with soybean oil. Stack tortillas and cut into 6 or 8 wedges.

Bake: Arrange triangles in a single layer in your air fryer basket or rack (you may need to work in batches). Air fry for 8 minutes, either shaking the basket or flipping the chips halfway through cooking, until golden brown and crispy. Sprinkle warm tortilla chips with salt and enjoy!

Air Fried Tortilla Chips

Homemade Baked Tortilla Chips are perfectly crispy and are sturdy enough to scoop up all of your favorite dips. So skip the deep frying and make these healthy, vegan, and gluten-free chips instead!

Homemade Baked Tortilla Chips Recipe

corn tortillas (5 to 6-inch, yellow or white)

Tbsp. oil (olive, vegetable or avocado)

lime juice (optional)

salt (to taste)

Preheat oven to 375 degrees.

Whisk together oil, lime juice and salt in a small bowl.

Brush oil mixture over both sides of each tortilla using a pastry brush.

Cut each corn tortilla into 4 or 6 triangles using a knife or pizza cutter.

Place tortilla triangles in a single layer on two large baking sheets.  It&#039;s OK if some of them overlap slightly.

Bake in the preheated oven for 12-14 minutes if using a light baking sheet or 8-11 minutes if using a dark baking sheet.

You’ll know the tortilla chips are done baking when they are crisp and golden.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670613100/iF8Az9dyX.mp4

Crispy and crunchy Homemade Baked Tortilla Chips are made from corn tortillas, a bit of oil, and a squeeze of lime juice.   This easy, gluten-free, and vegan chip recipe is made healthy by baking them in the oven instead of deep frying!

Baked Corn Tortilla Chips

Easy 2 ingredient corn tortilla chips recipe.   This simple homemade recipe will have baked chips made in 10 minutes.  You&#x27;ll never buy a bag of tortilla chips again!

Homemade Corn Tortilla Chips

Corn Tortillas (one equals 4 chips so use

sea salt

Preheat your oven to 400 degrees.

Stack tortillas and cut them in half.  Now cut them in half again.  You should end up with 4 pieces for each tortilla.

Spread them out on a baking sheet, at least 1/4 inch apart.

Sprinkle salt on top of each.

Bake 8-10 minutes or until edges are brown.

Remove from oven and let cool. Serve with your favorite dip.

Can't wait to try this recipe! I never made my own tortilla chips, but I do love them, so really excited to try this out!

These were gorgeous and the kids loved them too. No more buying them for movie night!

I have never tried making my own tortilla chips before! These look amazing. :)

Never buying a bag of chips again sounds great.  I'm already thinking of the things I can buy with the money I will save.

So, maybe this would slow down my incessant eating of tortilla chips, if I have to MAKE them first. Great idea!

Super Nachos

lb (450 g) lean ground beef

olive oil

½ tsp garlic salt

lb (450 g) white corn tortilla chips

(250 ml) thick store-bought salsa

(70 g) oil-packed pitted kalamata olives, drained and thinly sliced

banana peppers

(300 g) sharp cheddar, grated

green onions, very thinly sliced

Sour cream

Homemade or store-bought guacamole

Store-bought salsa

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With the rack in the bottom position, preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.

In a skillet over medium-high heat, brown the ground beef in the oil, breaking it up with a wooden spoon. Season with salt and pepper. Remove the skillet from the heat.

Scatter half the chips on the baking sheet. Top with half the meat, salsa, beans, olives, peppers and cheese. Repeat with the remaining ingredients to form two layers. Scatter the green onions on top.

Bake for 10 minutes, finishing under the broiler if desired.

Nachos

Serve immediately with sour cream, guacamole and salsa.

To Serve

Super bon! Tout le monde ont aimé. Il en restait plus un seul! 

Très bon, mais important d'égouter la salsa afin de ne pas détremper les nachos.

Très bon. 
Ajouter la salsa à la viande après sa cuisson. Égouter la viande+salsa. 1 c.thé. de sel d'ail+1 c.thé. assais. chili. Haricots rouge ou noir. Piments bananes ou petit poivron doux. Olives noir ou vert.

C’était délicieux! Accompagnés par  les ailes de poulet à l’américaine, un menu du Superbowl parfait!

Excellent nachos!!  Déjà hâte de la refaire au prochain Super Bowl!!

Excellente recette.  Pour varier j'ai utilisé de la viande fumée déchiquetée plutôt que du boeuf haché.  Délicieux

Essayé sans piment.  Mettre la salsa réchauffée à part au moment de manger.  Ajouter un bol de crème sûre (ou yogourt épais) avec jus de lime comme accompagnement.  Très bon!

excellente recette, j'ai remplacé la viande par de la protéine végétale aux épices mexicaines, une belle variante !!!

https://cdn.jwplayer.com/v2/media/XDMVNygQ

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Top 4 corn tortilla chips recipes from across the web

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