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Tortilla chips are made completely from scratch with homemade tortillas and are best served warm with fresh salsa!

I’ve wanted to make these tortilla chips from homemade tortillas for as long as I can remember. Probably since I started making homemade tortillas. Which will be exactly 1 year ago tomorrow. Why have I been waiting to making tortillas chips from scratch for a year, you ask? Simple answer: because I thought it would be hard. Silly me. It’s so NOT. Seriously, making these from scratch is probably faster than driving to the grocery store and buying a bag {unless you live across the street from the grocery store, in which case you got me there}. They’re also cheaper and who doesn’t love that word?

For just pennies you can make 5 dozen tortilla chips. Pennies people! They taste phenomenal with our homemade canned salsa and my chipotle cheddar queso. They’re thicker than a traditional tortilla chip because they’re being rolled out by hand and not a machine but they are oh so easy to get used to and they’ll be gone in no time!

It’s on my list to use them to make nachos. Can you imagine how well a homemade tortilla chip would hold up to all that gooey cheese, meat, beans, avocado, and any other fantastic toppings you can think to pile on top. You’ll peel away all the layers and find that even your chips at the bottom can hold up without being wilted and soft. Winner!

Since it is apparently impossible for me to roll out a perfectly round tortilla {I have the same problem with pie crust} my chips are a little irregular. As if that stopped me from eating them. Besides, do you know what we call ugly food around here? Rustic 😉

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Tortilla Chips from Scratch

Yield: 60 chips

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 10 homemade tortillas
• 3-4 Tbs olive oil
• 2 tsp kosher salt

Instructions

1. Cut tortillas in sixths by cutting in half and then each half in thirds.
2. Brush* one side with olive oil and lay oil side down on an ungreased baking sheet.
3. Brush the tops with olive oil and sprinkle with kosher salt.
4. Bake at 350 degrees for 10 minutes or until golden brown. Remove immediately to a flat surface to cool.

Notes

*Brushing the chips with the olive oil will give it a much more even coat of oil then tossing it. You will also use less oil this way. I promise this is a worthwhile step!