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What if I told you, you could make the same restaurant-quality tortilla chips that make dining out such a treat right from your own oven? I mean, does it really get any better than warm, fresh tortilla chips?!
It's true! And homemade tortilla chips are totally worth the time, especially with a fun little holiday twist I'm going to share with you.
Flour Tortilla Chips Using Uncooked Tortillas
First of all, you're going to need a big stack of tortillas: flour or corn, fresh or pre-baked, your choice. Today, I'm using TortillaLand tortillas. My husband brought home a giant 50-pack of them from Costco (find them in the refrigerated section), which definitely qualifies as a big stack! In fact, I didn't even use up one of the two packets in the package for this recipe, so we'll be having fresh tortilla chips, this yummy homemade tostadas recipe, and more for a few weeks.
If you're not familiar with TortillaLand tortillas, there's a few things you need to know about them. These are uncooked tortillas, which makes for a fresher tasting tortilla (in my opinion). Made from five simple, recognizable ingredients, they have a great taste and texture. My kids' favorite benefit of uncooked tortillas is the way they puff as you cook them -- just like restaurant tortillas. Yum!
So, back to the homemade tortilla chips... Next you're going to mix up about two tablespoons of extra virgin olive oil and a tablespoon of lime juice (preferably fresh lime juice). This mixture will get brushed on both sides of each tortilla, along with a sprinkling of kosher salt.
Alternatively, you can pour the mixture into a Mr. Misto sprayer and just spray it on each side. If you go this route, I recommend straining the lime juice, if you use fresh, to prevent clogging.
Next, stack the oiled and salted tortillas up and cut into wedges with a sharp knife, or a pizza cutter works really well for this step, as well. Depending on the size of your tortillas, 6-8 wedges should be a good size for dipping.
Lay the wedges out on a baking sheet, very close together but not overlapping. At this point, you can bake them as is, but I like to sprinkle on a mixture of chili powder and cumin for a little kick.
Go easy on the spices, though, especially if you're serving your homemade tortilla chips with a spicy dip. I actually might have gotten a little heavy handed in the image above. I happen to love a little heat, so they were fine for me, but they were a bit much for my kids.
Now you're ready to pop them in the oven. Your baking time will depend on the type of tortilla your using, but in all cases, you want to bake them until they're starting to brown and have a nutty scent. Baking times can also vary by oven, so keep a close eye on them.
While these homemade tortilla chips are amazing straight from the oven, they're also just as tasty the next day -- even more so if you prefer a heartier crunch.
So if you're making them for a gathering or any sort, feel free to make them ahead of time. To warm them through, just dump them all on a baking sheet and stick them in a 350-degree oven for a minute or two.
Crispy Flour Tortilla Chips
Ingredients
- 12 TortillaLand tortillas, flour or corn, prebaked or uncooked
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 2 teaspoon kosher salt
- 1 teaspoon chili powder, optional
- 1 teaspoon ground cumin, optional
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the olive oil and lime juice, and brush the mixture on the front and back of each tortilla, sprinkling the kosher salt on after brushing each side.
- Stack the tortillas up and cut into chip-size wedges. Arrange the wedges in a single layer on a baking sheet. Sprinkle the wedges with a mixture of chili powder and ground cumin (optional).
- Bake according to the type of tortilla used until the chips are crisp and slightly browned: unbaked flour, 10-12 minutes; prebaked flour, 5-6 minutes; corn, 12-14 minutes. Rotate the pan halfway through baking.
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