Made with heart-healthy avocado oil and a pinch of salt, these homemade corn tortilla chips are healthier and just as tasty as store bought.
In college, I remember friends asking me how I could be so “self-controlled” around Goldfish and Cheez-Its. Little did they know that it had nothing to do about “controlling” myself around these foods, but rather just not being interested. Now, when someone would bring around a pint of Ben and Jerry’s, you can bet I was the first one to dig right in!
The one exception is tortilla chips. But not on their own. No, I want a big bowl of guacamole or salsa to dip them into. Or, better yet, a platter of nachos piled high with beans, guac, sour cream and cheese.
I first decided to make these chips after wondering what to do with the massive amount of corn tortillas I had leftover after making an enchilada casserole.
Sure, I could have whipped up tacos, but to be perfectly honest, I haven’t found a brand of store-bought corn tortillas that I like enough for tacos – they always just crumble.
So enter in homemade tortilla chips: just 3 ingredients, healthier than store bought, and an easy way to put those leftover corn tortillas to use.
However, you can make these your own by adding additional flavorings such a cayenne pepper for a little heat or a squeeze of lime juice for a tangy twist.
When it comes to buying tortilla chips from the store, it’s so important to read the ingredient list. While some brands make their chips using just corn or potato, expeller-pressed vegetable oil and salt, others use highly refined oil blends that actually contain trans fats (a.k.a fats that can negatively affect our health).
I also like that you have full control over the sodium content when making your own chips. On a low sodium diet? Skip adding salt and instead sprinkle a sodium-free spice blend!
While you can read my full nutritional break-down of avocado oil in this previous post, briefly, avocado oil is a cooking gem. High in healthy monounsaturated fats and low in saturated fat, nutritionally it’s very similar to olive oil, but it has a higher smoke point making it ideal for higher heat cooking.
Measure out your ingredients and set out a large bowl and baking sheet. Preheat oven to 375oF.
Cut tortillas into 6 pieces. If you have a nice, sharp knife, I recommend stacking the tortillas and doing all the cutting at once. Just be sure to keep your hand pressed on top of the tortillas to avoid them moving around too much.
Place wedges in a large mixing bowl and pour in avocado oil. Sprinkle generously with salt and toss to coat. I like my chips with a generous amount of salt, so I do one more sprinkle after tossing.
Place wedges on a large baking sheet in a single layer. Note, depending on the size of your baking sheet, you may need to do 3-4 batches. I don’t recommend doing multiple batches at once, as I’ve found the chips cook unevenly. Again, I like to do one final sprinkle of salt, but that’s up to you. If adding lime juice, cayenne pepper, or other seasoning, I’d sprinkle it on now.
Bake for 7 minutes, flip, and then cook another 7-9 minutes or until golden brown but not burnt.
Remove from oven and repeat with remaining wedges.
Keep chips in an airtight container for up to 5 days.
The first time I made these, I used them to scoop up an easy Mexican quinoa skillet, but by far my favorite use has been in Fit Foodie Finds’ Loaded Chicken Nachos. Let me know how you use these homemade chips by tagging @TheHealthyToast_RD on Instagram or commenting on Pinterest!
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