I’ve been a little obsessed lately with making tortilla chips. After all, who doesn’t love nachos? And homemade chips can only make them better, right?
There are two basic methods that Gabriel and I have liked. The first one – Gabriel’s favorite – consists of making regular tortillas, brushing them with oil, cutting them into quarters (or whatever you prefered shape is), salting, and baking them at 350 for 10-12 minutes. Easy peasy.
My problem with this method is that the chips don’t really bubble up, and they get stale really quickly. You pretty much have to eat them fresh.
The second method is slightly messier, but results in a bubbly tortilla, and crispy chip.
Mmmmm, tortilla chips and salsa. Now all I need is a movie. Forget popcorn!Print
Homemade Tortilla Chips
- 1 cup Masa Harina
- 1 cup +/- cold water
- Smidgen of salt
- Oil for frying
- Mix first three ingredients together to form a nice ball. You may or may not need the entire cup of water. It seems to depend on the humidity in the air.
- Separate dough into golf-ball sized balls, and press as you would for a normal tortilla.
- Heat a skillet with enough oil to cover the bottom over high heat.
- Fry tortillas, one at a time, until they they begin to brown, flip, and repeat. Drain on paper towel lined plate.
- Cut tortillas into quarters and place on a cookie sheet. Salt liberally.
- Bake in a 350 degree oven for 10-15 minutes until chips are crispy.
- Serve with your choice of toppings.
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