Looking for a crunchy, satisfying snack that’s easy to whip up at home? Homemade Corn Tortilla Chips are the perfect solution! With just a few simple ingredients, you can create a delicious treat that’s great for parties, movie nights, or just when you need a little something to munch on. These chips are not only tasty but also customizable to match your preferences.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 220
Protein: 3g
Carbohydrates: 23g
Fat: 13g
Fiber: 2g
Sugar: 0g
Sodium: 300mg
Why Make Homemade Corn Tortilla Chips
Homemade Corn Tortilla Chips are a fantastic option for those looking to elevate their snacking game. They’re made from fresh tortillas, allowing you to control the ingredients, making them a healthier choice compared to store-bought versions that can be loaded with preservatives. These chips can be enjoyed plain or dressed up with your favorite seasonings, dips, or toppings, providing endless versatility to suit all taste buds.
How to Make Homemade Corn Tortilla Chips Step by Step
Ingredients
Corn Tortillas: 10 small tortillas
Vegetable Oil: 1 cup for frying or 2 tablespoons for baking
Sea Salt: 1 teaspoon
Lime Wedges: for serving
Directions
Preheat your oven to 375°F if baking, or heat oil in a pan if frying. Brush tortillas with oil if baking. If frying, skip brushing and move to slicing. Cut each tortilla into 6 triangle-shaped wedges. For baking, arrange wedges on a lined baking sheet and bake for 10–12 minutes, flipping halfway through. For frying, cook wedges in small batches until golden and crispy, about 2–3 minutes. Remove and place on paper towels. Immediately sprinkle with sea salt while warm. Cool slightly and serve with fresh lime wedges and your favorite dip.
How to Serve Homemade Corn Tortilla Chips
When serving Homemade Corn Tortilla Chips, consider pairing them with fresh guacamole, salsa, or creamy queso dips for a delightful flavor experience. They also work well crumbled over salads for added texture and crunch. Try them alongside grilled chicken or fish tacos to add a satisfying crunch to your meal.
How to Store Homemade Corn Tortilla Chips
To keep your Homemade Corn Tortilla Chips fresh, store them in an airtight container at room temperature for up to three days. If you want to enjoy them longer, consider freezing them. To reheat, simply pop them back in the oven for a few minutes to restore their crispness.
Expert Tips for Cooking Homemade Corn Tortilla Chips
- Ensure your oil is hot enough for frying for a crispy texture; test with a small piece of tortilla before cooking the whole batch.
- Keep your chips uniform in size for even cooking.
- Don’t overcrowd the pan while frying; this helps maintain the oil temperature.
- Experiment with different spices like chili powder or garlic powder for a flavor boost.
- Always sprinkle seasoning on the chips immediately after frying to ensure it sticks.
Delicious Variations of Homemade Corn Tortilla Chips
For a spicy kick, add cayenne pepper or chili powder to the sea salt. If you love herbs, try mixing fresh or dried herbs into the oil before brushing the tortillas. For a zesty touch, squeeze a bit of lime juice on the warm chips after they come out of the oven or frying pan.
Homemade Corn Tortilla Chips are a must-try! With their great taste and simple preparation, you’ll find yourself making these chips for every occasion. Enjoy the crunch and flavor paired with your favorite dips, and feel free to customize them as you see fit. Give this easy recipe a shot and transform your snacking experience!
Homemade Corn Tortilla Chips
Ingredients
Main Ingredients
- 10 small Corn Tortillas Small tortillas preferred for optimal crunch.
- 1 cup Vegetable Oil For frying or use 2 tablespoons for baking.
- 1 teaspoon Sea Salt To sprinkle on chips after cooking.
- Lime Wedges For serving.
Instructions
Preparation
- Preheat your oven to 375°F if baking, or heat oil in a pan if frying.
- Brush tortillas with oil if baking. If frying, skip brushing and move to slicing.
- Cut each tortilla into 6 triangle-shaped wedges.
Cooking
- For baking, arrange wedges on a lined baking sheet and bake for 10–12 minutes, flipping halfway through.
- For frying, cook wedges in small batches until golden and crispy, about 2–3 minutes.
- Remove from the pan and place on paper towels. Immediately sprinkle with sea salt while warm.
Serving
- Serve warm with fresh lime wedges and your favorite dip.
