Let’s face it, tortilla chips are just plain good. They are the perfect compliment to guacamole, bean dip or as the base for nachos. That is, if they last long enough to get there before they’re bathed in salsa or pico de gallo and devoured. What could be better?
Making your own, of course. It’s simple, so there’s no reason not to.
A word of caution to this tale, though. If you’re expecting a light, fluffy, crisp chip with this method, you aren’t going to get it. This recipe makes a very crunchy, but rather dense chip. Let me tell you why…
When a tortilla chip is deep fried, the hot oil traps any escaping steam inside the tortilla itself. this creates air pockets (bubbles) inside the chip, which separates the layers of masa, creating a much lighter chip. A 350 degree oven simply can’t pull this off. Any moisture in these chips will easily make it past the layer of oil on top. (Perhaps in a convection oven the results would be different. Without a convection oven to test this theory in, I can’t say.)
Having said that, I think that these chips are much better suited to dipping because they don’t break easily. Because they are more dense than store-bought chips, they are also ideal for nachos because the cheese won’t make them soggy as quickly, allowing you to scoop up more of the good stuff before the chips outlive their usefulness.
In any case, these have passed the acid test of my tortilla chip loving wife and 6 year old son, who has decided that the red variety are the best chips ever made. (he likes them so much that he won’t share them with anyone!)
Give this recipe a try and let us know what you think in the comments. I’ll be working on a lighter version in the near future and would be happy to hear any suggestions that you might have.
Feel free to season the chips any way you'd like. Shake in a bag with Taco seasoning or ranch dressing mix prior to baking for ranch or taco style chips, or sprinkle with seasoned salt or beer salt to add your own flavors!
What I would have done differently had I thought of it at the time:
Nada. These are good chips, Y’all