Best 9 Homemade Corn Tortilla Chips Easy Cheap Mexican Snack Food Recipes

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Are you craving a crispy, savory snack that is easy on the pocket and bursting with Mexican flavors? Look no further than homemade corn tortilla chips! With just a few pantry staples and a little bit of time, you can create delicious tortilla chips that rival the store-bought ones, all while saving money and controlling the ingredients. Get ready to embark on a culinary adventure that will turn your kitchen into a Mexican fiesta!

Here are our top 9 tried and tested recipes!

CORN TORTILLA CHIPS



Corn Tortilla Chips image

Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.

Provided by Kirstin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 30m

Yield 12

Number Of Ingredients 3

1 quart oil for frying
1 (12 ounce) package corn tortillas, cut into 6 wedges each
salt to taste

Steps:

  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 12.5 g, Fat 8.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 12.6 mg, Sugar 0.2 g

CORN TORTILLA CHIPS(TOTOPOS) | MADE FROM SCRATCH



Corn Tortilla Chips(Totopos) | Made From Scratch image

Proper homemade corn tortilla chips perfect with a big bowl of smokey chipotle guacamole

Provided by Charlé Visser

Categories     Appetizer     Snack

Time 40m

Number Of Ingredients 6

100 g cornmeal (finely ground)
100 g all-purpose flour
75 g water
3 g salt
2 g chipotle powder
1 Litre oil for frying (enough to fill 1/3 deep pot or saucepan.)

Steps:

  • Mix together flour, cornmeal, water and salt until it comes together in a dough ball. Cover and let rest for 30 minutes.
  • Cut smaller pieces and roll out on a well-floured surface until very thin. You should be able to see you hand through the dough.
  • Cut into regular or irregular shapes. Your choice. Leave on open on the counter.
  • Heat a deep pot or pan filled 1/3 with frying oil. Heat until 170C and turn the heat down completely. If you have a small fryer then use that instead. Keep monitoring the temperature as you don't want the oil above 180C.
  • Fry in batches. They are ready when they just start to stop bubbling. remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice. I used chipotle powder mixed with salt.
  • Let it cool down slightly and serve.

Nutrition Facts : ServingSize 60 g, Calories 168.58 kcal, Carbohydrate 26.13 g, Protein 2.95 g, Fat 5.63 g, SaturatedFat 0.45 g, TransFat 0.02 g, Sodium 119.28 mg, Fiber 1.22 g, Sugar 0.34 g

CORN CHIPS FROM SCRATCH



Corn Chips from Scratch image

I was looking on the Zaar for this recipe, but suprisingly, only found recipe for corn chips using corn tortillas. Found this somewhere else online..

Provided by Joodie

Categories     Lunch/Snacks

Time 15m

Yield 30 chips, 1 serving(s)

Number Of Ingredients 4

1 cup cornmeal
1 tablespoon oil
1/2 teaspoon salt
3/4 cup boiling water

Steps:

  • Preheat oven to 400 degrees.
  • Mix all ingredients in a bowl.
  • Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
  • Spread dough out evenly and thinly across pan.
  • You may scored the dough into chip shapes or leave it whole and break it up later.
  • Bake for 10 minutes at 400 degrees.
  • Allow to cool on pan and break apart.

Nutrition Facts : Calories 561.9, Fat 18, SaturatedFat 2.4, Sodium 1209, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9

HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD



Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food image

Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients!

Provided by the80srule

Categories     Lunch/Snacks

Time 20m

Yield 32 chips, 4 serving(s)

Number Of Ingredients 3

8 corn tortillas (assuming they're the small ones that have about a 6-inch diameter)
1/4 cup olive oil (Corn oil works great, so does canola oil. This is an estimate, I think I had a little left over last)
1 teaspoon kosher salt, for sprinkling (table salt works too but coarse kosher works far better. Sea salt is fab as well)

Steps:

  • Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
  • Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
  • Cut each tortilla into 4 equal wedge pieces.
  • Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
  • Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
  • Let cool for 5-10 minutes prior to eating.
  • Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.

HOMEMADE TORTILLA CHIPS



Homemade Tortilla Chips image

Make and share this Homemade Tortilla Chips recipe from Food.com.

Provided by Ruth Dearing

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 2

1 package flour tortillas or 1 package corn tortilla
2 tablespoons oil

Steps:

  • With a pastry brush, paint a very light coating of oil on one side of each tortilla.
  • Stack the tortillas greased side up in an even pile.
  • With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths.
  • Separate the pieces and arrange them greased side up on a lightly oiled baking sheet.
  • Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don't become over baked.

Nutrition Facts : Calories 418.9, Fat 15.7, SaturatedFat 3, Sodium 731.4, Carbohydrate 59, Fiber 3.6, Sugar 2.2, Protein 9.5

OH-SO-GOOD HOMEMADE TORTILLA CHIPS



Oh-So-Good Homemade Tortilla Chips image

These are way-way better than anything you can buy. And so easy, the kids can do it. Let them, it'll be loads of fun! Get the cookie cutters out, and let the fun begin. Or use the pizza cutter--and it's done lickety-split! PLUS--no mess to clean up, because everything goes in the oven! Even the schnitzels from between the cookie cut-outs! See, I told you this was Oh-So-Good!

Provided by Debber

Categories     Breads

Time 20m

Yield 10 large handfuls, 10 serving(s)

Number Of Ingredients 3

10 tortillas (white or yellow flour OR corn)
vegetable oil cooking spray
popcorn salt (optional)

Steps:

  • Preheat the oven to 350 or 375.
  • Lay the tortillas on the counter top, side by side, very close together.
  • Spray 'tillas generously with the oil spritzer; sprinkle with optional salt.
  • If using the pizza cutter AND in a hurry, stack 'tillas in piles of 3 or 5 and slice up quickly into triangles (make five to six cuts to get uniform sizes).
  • If using cookie cutters, don't pile up the tortillas--it's too thick and aggravating!
  • Lay the "chips" on the cookie sheets and pop them into the oven---bake ONLY until a very light brown.
  • Cool slightly and THEN--dive in!
  • You might as well double the recipe, because you're going to wish you did as soon as you take your first bite!

Nutrition Facts : Calories 218.4, Fat 5.4, SaturatedFat 1.3, Sodium 445.2, Carbohydrate 36, Fiber 2.2, Sugar 1.3, Protein 5.8

HOMEMADE BAKED TORTILLA CHIPS



Homemade Baked Tortilla Chips image

I saw this recipe and thought it could come in handy for the upcoming ZWT5. It gives me an idea of how to use up those odd tortillas I tend to have left over after buying a pack.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 3

12 small corn tortillas
vegetable oil, for brushing on tortillas
salt

Steps:

  • Preheat oven to 400 degrees.
  • Brush one side of each of the corn tortillas with a light layer of vegetable oil.
  • Cut the tortillas into 8 wedges or shapes as desired.
  • Place tortilla pieces on a single layer on a baking sheet.
  • Sprinkle with salt.
  • Bake 10 to 12 minutes or until lightly browned.

Nutrition Facts : Calories 104.6, Fat 1.4, SaturatedFat 0.2, Sodium 21.6, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 2.7

CHILI CORN CHIPS



Chili Corn Chips image

Make and share this Chili Corn Chips recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 15m

Yield 32 chips

Number Of Ingredients 5

1/4 teaspoon chili powder
1/4 teaspoon ground cumin
4 low-fat corn tortillas (6 inch)
1/8 teaspoon salt (or sodium-free seasoning of choice)
nonstick cooking spray

Steps:

  • Preheat oven to 400 degrees F.
  • In cup, mix cumin, chili powder, and salt.
  • Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
  • Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
  • Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
  • If not serving right away, store in tightly covered container.
  • Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).

Nutrition Facts : Calories 0.1, Sodium 9.5

HOMEMADE TORTILLA CHIPS



Homemade Tortilla Chips image

Make and share this Homemade Tortilla Chips recipe from Food.com.

Provided by looneytunesfan

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 3

12 corn tortillas
1 cup vegetable oil
salt, to taste

Steps:

  • Heat oil in heavy pot.
  • While waiting, stack tortillas in an even pile. With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths.
  • When oil is very hot, drop tortilla triangles in oil a few at a time. Fry for 2-3 minutes or until turn lightly brown and crisp.
  • Place in colander and sprinkle salt over chips. Shake lightly.

Nutrition Facts : Calories 425.8, Fat 37.7, SaturatedFat 4.9, Sodium 21.6, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 2.7

Tips for Making Perfect Corn Tortilla Chips

  • Use fresh masa harina. Masa harina is a type of corn flour that is made from dried corn kernels that have been soaked in limewater. Look for masa harina that is finely ground and has a light yellow color.
  • Add salt to the masa dough. Salt helps to flavor the tortilla chips and also helps to prevent them from becoming too greasy.
  • Roll the masa dough out thinly. The thinner the dough is, the crispier the tortilla chips will be.
  • Cut the masa dough into triangles or wedges. You can use a knife or a pizza cutter to cut the dough.
  • Fry the tortilla chips in hot oil. The oil should be hot enough to cause the tortilla chips to sizzle immediately when they are added to the pan.
  • Drain the tortilla chips on paper towels. This will help to remove excess oil from the chips.
  • Season the tortilla chips with salt or other seasonings. You can also add chili powder, cumin, or garlic powder to the chips for extra flavor.

Conclusion

Homemade corn tortilla chips are a delicious and easy-to-make snack food. They are perfect for parties, potlucks, or just a casual snack. With a few simple ingredients and a little bit of time, you can make tortilla chips that are just as good as (or even better than) the ones you buy at the store. So next time you're craving a crunchy snack, give homemade corn tortilla chips a try. You won't be disappointed!

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