How to make tortilla chips?

You can easily make tortilla chips yourself and then use them for nachos with guacamole, spicy tomato salsa and sour cream. Admittedly, it is a bit more complex to make the chips yourself than simply to buy them. But as you may have noticed, I try to replace ready-made products with self-cooked food, because you just know what's in there. And it is actually very easy and does not require a lot of practice to get the corn tortillas visually appealing. Even if the chips are of course irregular and a bit more rustic in shape, but that's on purpose, because they are homemade!


I made the tortillas here from a mixture of corn flour and wheat flour. When baking the tortillas, we worked as a team to make it go faster: I formed the tortillas and rolled them out, my partner then baked the flatbreads in the pan with almost no fat. Since both take up almost the same amount of time, it's just perfect.


When shaping the tortillas, it is good to produce the smallest possible thin flatbreads (here approx. 15 cm), since these are then cut into triangles, e.g. by eighth of the flatbread. The step from tortilla to tortilla chips is done by deep-frying or in the oven. I chose the variant in the oven. To make them nice and crispy, they are coated with a little oil. For the seasoning I have chosen salt and mild paprika powder.


Also read this article how to do a messy bun

Ingredients tortilla flatbreads:

  • 200 g corn flour

  • 150 g wheat flour 550, plus flour to roll out

  • 250 g of water

  • 1 - 2 tablespoons of olive oil

  • 1/2 teaspoon salt

Ingredients tortilla marinade:

  • 6 tbsp olive oil

  • 1 teaspoon salt

  • 1 teaspoon sweet paprika powder

  • 1/4 teaspoon chili powder

Preparation of tortilla chips:

  1. Making dough: Make a smooth dough from corn flour, wheat flour, water, oil and salt. The initially somewhat crumbly dough becomes smooth and supple after a few minutes of kneading.


  1. Divide the dough and roll out the flatbreads: Roll the dough into a long roll and divide into 12 parts. Make thin flatbreads one after the other from the pieces. To do this, flour a bit of dough and use your fingers to press from a ball to a thick cylinder and then to an increasingly flatter cylinder. Flour both sides again and again and then roll out as thinly as possible with a rolling pin (approx. ∅ 15 cm).


  1. Bake flat cakes: Bake in a hot pan (also possible crepes pan) with as little oil as possible at medium temperature. Stack the finished flatbreads on a plate and cover to keep the tortillas soft.


  1. Making seasoning marinade : Mix the ingredients for the tortilla marinade well in a small bowl.

  2. Preheat the oven to 180 ° C fan oven.


  1. Making tortilla triangles: Take a finished tortilla flatbread and cut into triangles with a knife / pizza cutter. Use a brush to spread the marinade thinly on the tortillas. Place the triangles on a parchment-lined baking sheet.


  1. Bake chips: Bake the chips one after the other in several runs. Depending on the thickness of the flatbreads and the actual oven heat, it takes 6 to 10 minutes. It is advisable to stand by for the last few minutes so that they do not get too dark.
    If you want to bake the chips with cheese, you should take them out about 2 minutes earlier and sprinkle them with cheese while still hot and bake them in the oven until the cheese melts.

Tortilla chips made from wraps / corn tortillas / wheat tortillas

A tortilla chip is a no chip made from cut up tortillas (wraps). Usually a tortilla / wrap is cut into triangles. Originally, the stale tortillas from the previous day were used to make chips, which are then shredded and deep-fried. Depending on the region, there are chips made from pure corn tortillas or wheat tortillas. For pure corn tortillas there are special corn flours "white corn flour" in Mexico, which I have not yet seen in normal stores. In my version, I therefore used a mixture of corn flour and wheat flour. But I have also processed the pure homemade wheat tortillas into nachos. Since I don't deep fry that often, I brushed them with oil and baked them in the oven.

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