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Wednesday, March 26, 2014

Homemade Tortilla Chips

Over this last year, I’ve been trying to cut out a lot of the processed foods and preservatives from my diet (except in sweets!). And I’m finding a lot of these foods are very easy to make at home and taste just as good, if not better, than the store bought versions.

For some reason, making my own tortilla chips never crossed my mind, until today. I googled a recipe for tortilla chips and to my surprise, many recipes came up for homemade tortilla chips. They are very easy to make. All you need is corn or flour tortillas, olive oil, salt, cookie sheets, and an oven. Check, I have all that!

My first batch of making these was quite a learning experience as none of the recipes said how fast the chips can cook....and burn. Yep, two promising sheets filled with homemade tortilla chips now only sheets full of burnt strips in the trash (sigh).

Just like the old saying goes, “if at first you don’t succeed, try, try again”, I tried making my own tortilla chips once again, and boy, am I glad I did! You can now call me the Tortilla Chip Master! Ok, maybe not the Master, but I am getting the hang of cooking these down to a tee now. I learned to keep a close watch on the oven and not to have too much oil on the chips. Plus, not to get sidetracked while cooking these. That means no talking on the phone, no texting, and don’t answer the door when trying to make these chips because if you’re anything like me, you’ll forget all about them until the smoke alarm goes off. By the way, I’ve been told that is not a timer for the oven {smile}.

So if you’re ready to commit your life for about 10 minutes and not do any of the following listed above, then you too can enjoy your own homemade tortilla chips! And delight in the fact that these chips don’t have any artificial colors added to them and they’re made with love, the best homemade ingredient ever!

Homemade Tortilla Chips

Prep time – 4 minutes

Cook time – 7-10 minutes


Corn or flour tortillas

Olive oil spray

Salt (use salt of your preference, I prefer sea salt or pink Himalayan salt)


Preheat oven to 400F degrees. Spray cookie sheets with olive oil and spread over entire cookie sheet by wiping with a paper towel. Set aside.

Using a pizza cutter (these work best or you can use a sharp knife) cut tortillas into small strips, triangles, or your shape of choice. I found small to medium pieces work best because they cook more thoroughly.

Place pieces on cookie sheets. Do not overlap. Give tortilla strips a light spray of olive oil and a sprinkle salt.

Place in oven and cook for approximately 5 minutes. Edges of the tortilla chips might start curling at this time or the chips will have the appearance of bubbling.

Remove cookie sheet from oven and flip tortilla pieces over. If needed, spray a light coating of olive oil.

Place sheet back in oven and cook for remaining 3 to 5 minutes. Keep a very close eye on tortilla chips as time varies with ovens and they will cook quickly.

Once chips start turning a light golden brown, remove from oven and let cool.

Can be stored up to 1 week in airtight container.

* Helpful Hints*

- I found that the chips taste best the day after they are made because they are more crisp when cooled.

- Flour tortillas cook faster than corn tortillas
Recipe shared with Tex Mex Link Up 04/18/2014 

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