Well so far, we’ve shared authentic recipes for Salsa Verde, Guacamole and Chilaquiles.
It doesn’t seem right that we’d leave out how to make your own homemade tortilla chips. These are nice and simple and much tastier than their store bought counterparts.
Outside of Mexico it’s very common for supermarkets to carry flour based tortillas. It’s not that you can’t use them if they are your preference, but in Mexico these tortilla chips would be made with corn tortillas, so that is what I recommend for you here.
Here’s what you’ll need:
HOMEMADE TORTILLA CHIPS INGREDIENTS
Approximately *12 fresh corn tortillas
roughly a 1/2 cup vegetable oil
Kosher or Sea salt
Preheat your oven to 400 degrees F.
Brush each tortilla chip very lightly with oil. Cut each tortilla into about 8 pieces. You can use a knife but I find kitchen shears work very well for this purpose.
Line 2 baking sheets with parchment paper, and distribute half the chip pieces on each sheet.
Make sure they are evenly spread apart, with as much space between them as possible.
It really is better to not have them touch/overlap. If the chips do overlap, they will not get crispy in the oven.
They bake best on the top rack. Leave them in until they are gold and crispy; this can be about 10 to 12 minutes, depending on your oven. If you have a Convection setting on your oven, even better, but they will be done a couple minutes faster that way.
Of course use your eye; if they are not a deep enough color for you after the suggested time, leave them in to brown a little.
Just watch them in that case so they do not burn!
Remove the chips from the oven and place in a serving bowl. Season with the salt and serve immediately.
NOTE: You can season your chips with a pinch of chili powder, or cayenne, or onion salt before baking if you want a little variation of flavor, but plain with salt are great.
Also, if you can’t find corn tortillas at the supermarket, try your local Latin market.
*Adjust the number of tortillas you use if you want to make more chips, but remember, making them in batches are better so that there’s enough space on the trays for the tortilla pieces to get crispy.
Serve with guacamole or salsa verde or roja.