Easy Crisp and Crunchy Homemade Corn Tortilla Chips
By Rebecca St.Clair
These delicious homemade tortilla chips are lightly salted and deliciously crisp, these golden homemade corn tortilla chips are baked for that perfect crunch.
Made with simple real ingredients, they bring a restaurant-quality taste to your table. No preservatives or additives found here making this a cleaner, more wholesome way to snack.
Zesty with a kick, these tortilla chips are infused with fresh lime juice and smoky chili powder giving these chips the perfect punch of flavour. Perfect for pairing with queso or making an epic plate of nachos.
How to Store homemade corn tortilla chips
Room Temperature
Store these chips in an airtight container for up to 3 days.
Fridge
- Allow the corn tortillas chips to cool to room temperature
- Store in an airtight container.
- Keep in the fridge for up to 7 days.
Freezer
- Allow the corn tortillas chips to cool to room temperature
- Freeze in a single layer on a baking sheet for 1 hour
- Place in an airtight container or freezer bag
- Store in the freezer for up to 3 months
Why You’ll Love This Recipe
Quick and easy – This recipe comes together in no time! Everything mixes in 1 bowl and only takes a matter of minutes to cook. No resting time required!
Versatile – Perfect for snacking, making into nachos, or dusting cinnamon sugar for a sweet treat.
Simple ingredients – Made with only a handful of kitchen staples and no special equipment required!
Perfect taste and texture – Crisp, thin, and light. These soft and tender tortilla chips are sturdy enough to hold your favourite toppings.
How to serve homemade corn tortilla chips
These crisp and crunchy corn tortilla chips can be used just as they are to go along side your favourite dips, serving with a thick soup or chili, or piling high with toppings for an epic plate of nachos.
Ingredients
Corn flour – Naturally gluten-free, this flour doesn’t need any time to soak or rest so you can use it right away.
Water – Only water is needed to bind the ingredients together.
Salt – For flavour.
Lime juice – For flavour. This can be omitted or replaced with lemon juice.
Chili Powder – For flavour. This can be omitted or replaced with your favourite seasoning.
How to Make Homemade Corn Tortilla Chips
- Preheat oven to 400 °F (200 °C).
- In a large bowl mix together with a spoon or your fingers, 2 cups corn flour, 1 teaspoon salt, 1 ½ cups water, 1 ½ teaspoons chilli powder, and the juice from 3 limes.
- Knead until you have a smooth tight dough ball.
4. Wet your hands and section off a quarter of the dough.
5. Roll the dough out onto a piece of parchment paper with a piece of plastic wrap on top.
6. Cut the dough into a long rectangle and then cut into triangle chip shapes.
7. Remove the excess dough back to the bowl.
8. Brush the top lightly with olive oil and sprinkle with a pinch of salt.
9. Place the dough and the parchment paper onto a baking sheet.
10. Bake in the oven for 5 minutes.
11. Flip the chips to the other side and brush lightly with olive oil.
12. Bake another 5 to 8 minutes or until crisp and just starting to colour.
Homemade corn chilli lime tortilla chips
These crisp and crunchy tortilla chips are infused with fresh lime juice and smoky chilli powder giving them the perfect punch of flavour.
Ingredients
- 2 cups corn flour
- 1 1/2 cups water 375 ml
- 1 teaspoon salt 5 g
- 1 1/2 teaspoons chilli powder 7 g
- 1/3 cup lime juice 80 ml
- 1/4 cup olive oil 60 ml
Instructions
- Preheat oven to 400 °F (200 °C).
- In a large bowl mix together with a spoon or your fingers, 2 cups corn flour, 1 teaspoon salt, 1 ½ cups water, 1 ½ teaspoons chilli powder, and the juice from 3 limes.
- Knead until you have a smooth tight dough ball.
- Wet your hands and section off a quarter of the dough.
- Roll the dough out onto a piece of parchment paper with a piece of plastic wrap on top.
- Cut the dough into a long rectangle and then cut into triangle chip shapes.
- Remove the excess dough back to the bowl.
- Brush the top lightly with olive oil and sprinkle with a pinch of salt.
- Place the dough and the parchment paper onto a baking sheet.
- Bake in the oven for 5 minutes.
- Flip the chips to the other side and brush lightly with olive oil.
- Bake another 5 to 8 minutes or until crisp and just starting to colour.
Notes
To make this recipe extra quick and easy use premade tortilla shells.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 171Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 271mgCarbohydrates 24gFiber 2gSugar 0gProtein 2g
Nutrition information isn’t always accurate.
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