I’ve never tried making my own chips at home before, at least not in the traditional sense. I made sweet potato chips and apple chips, but this time I was looking for something to replace the salty, crunchy tortilla chips that normally serve as the vessel for guacamole, one of my favorite foods.
I wanted something healthier than all the sodium and empty calories that come with a store-bought bag of chips. Making my homemade tortilla chips turned out to be easier than I hoped. These natural, homemade tortilla chips are a great healthy option to serve with dips. They could also be crumbled into taco salad or simply served as a side to a Mexican meal.
Once the dough for the chips has been mixed, roll it out between two sheets of baking paper. Be sure to tear off large pieces of baking paper, otherwise the dough may leak out the sides and you’ll have to start over. Let me tell you from experience, that’s not something you want to happen.
When rolling out the dough, try to make it as thin as possible. The thinner the dough, the crispier the tortilla chips will be. Although I wouldn’t say these fall apart like chips from a bag once cooked. Rather they are more like a crunchy cracker. They still taste great with guacamole or salsa, even more so because you can add your favorite toppings to the mix.
I list the servings of these chips as serving 3-4 people, because they are actually much more filling than regular store-bought chips. This isn’t surprising, since these homemade tortilla chips contain many more nutrients than their store-bought counterparts. Try this simple recipe next time you’re craving chips and salsa.
