Making Your Own Homemade Tortilla Chips
We love chips in our house. We can easily put away three full "Family Size" bags of tortilla chips in a week without trying. I know I say we love everything I write a recipe for, but the truth is, we truly do. Lol
We love food! But above all, Mexican food truly takes the cake. It's what we eat when we haven't been out in a while, it's where we go for our special date nights, and Mexican is what we eat when we're celebrating. And cups are always the centerpiece of the meal.
And there's never a bigger emergency at our house than running out of tortilla chips. So of course, we've learned to make our own. And since we are always well stocked on flour and corn tortillas at all times, we always have exactly what we need to make more!
But ask my husband, there's a big difference between making corn chips and flour chips. We both have our preferences.
Flour vs Corn
So the debate begins on flour tortilla chips versus corn tortilla chips! I personally think it's based on preference.
I've met people on both sides of the field, and those that stands firmly in the middle, like myself. Flour tortilla chips are a little bit drier and powderier (that's a word, right?). They do absorb whatever dip you are using, and therefore make for a great filling snack or full meal, like nachos.
Corn chips on the other hand, at least the ones we make homemade here at our house, are thinner, crunchier, and have a much different flavor than flour.
They don't really absorb much, so they don't make for good nachos, but they certainly work well as a vehicle for getting dip to your mouth. And that works for me!
Which you like better will be for you to test out for yourself, as the store bought ones aren't much different from eachother. Good luck and have fun testing them out!
Cook Time
Ingredients
- 1 package flour tortillas
- 1 package corn tortillas
- 1 can Pam cooking spray
- your favorite seasonings, we like garlic powder and Harley's seasoning
- pinch salt
Instructions
- Preheat your oven to 350 degrees F. Line several cookie sheets with aluminum foil and spray each generously with cooking spray.
- Cut each of your tortillas in half and then in half again until you get your desired chip size.
- Remember that your chips don't have to be all the same size or all even in triangles. If you would prefer strips or unique shapes, go for it!
- Keeping to either flour or corn on one cookie sheet at a time, line each sheet with chips, arranged in a single layer on each sheet.
- Spray your chips lightly with your cooking spray to give them that brown look once cooked, and to give your spices something to stick to.
- Season your chips. Lime juice, cumin and chili powder will give your chips a great flavor.
- Just salt, seasoning salt, garlic salt, paprika, chili powder, or cayenne pepper are also good choices used in different mixtures or alone.
- My husband and I like to use garlic powder and Harley's Seasoning (for this spice, simply search for it on Google).
- Feel free to season only one side of your chips, or even season both sides. I would be easy on the seasoning though, as you don't want to overdo it.
- These chips will only need about 6 minutes in the oven. Slide them in, but then watch them closely.
- When they start to brown, you will want to pull them out of the oven. Wait for them to cool and dry completely before testing them.
- You will find your own favorite timing for your chips with some practice.
- These are amazing with salsas, dips, and alongside any meal! Enjoy!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 6 chips | |
| Calories | 147 |
| Calories from Fat | 36 |
| % Daily Value * | |
| Fat 4 g | 6% |
| Carbohydrates 26 g | 9% |
| Fiber 4 g | 16% |
| Protein 3 g | 6% |
| Cholesterol 0 mg | |
| Sodium 418 mg | 17% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Personal Review
So sometimes these turn out really good and sometimes they don't. The result is always a really fine line. For a "from scratch" recipe for making your own flour and corn tortillas and chips, check out my recipe for Homemade Tortillas From Scratch.
That doesn't mean they're not good, just that they have to be watched carefully and they might be a little different each time.
Don't be afraid to get creative with your seasonings. Just as store bought tortilla chips come in different flavors, so can yours. We like to make ours with Harley's Seasoning and garlic powder, but sometimes it's fun to make some cinnamon and sugar chips, or some lime juice and red pepper chips.
And then comes the best part! Dip your finished chips in guacamole, a homemade salsa dip, ranch, queso, horseradish sauce, or other favorite dip.
I've got more recipes than I can count of the many dips we use on a daily basis. Sometimes I even use marinara sauce for the right kind of chips.
Check out or many dip recipes here on HubPages.com or on my website www.lovebydesign.snappages.com.
Have fun and enjoy your chips!
