I’ve never tried making my own chips at home before, at least not chips in the traditional sense. I made sweet potato and apple chips, but this time I wanted something to replace the salty, crunchy tortilla chips that usually serve as a topping for guacamole, one of my favorite foods.
I wanted something healthier than all the sodium and empty calories that come with a bag of store-bought chips. Making homemade tortilla chips was easier than I had hoped. These homemade organic tortilla chips are a great healthy option to use with dips. They can also be folded into a taco salad, or simply used as part of a Mexican meal.
Once the chip dough is mixed together, you roll it between two pieces of parchment paper. Be sure to tear off large pieces of parchment paper, otherwise the dough may pull out the sides and you’ll have to start over. Let me tell you from experience, it’s not what you want.
When rolling out the dough, try to make it as thin as possible. The less the dough is doughy, the crispier the tortilla chips will be. Although I wouldn’t say that these crack like chips out of a bag once baked. Rather they resemble a crispy cracker. They still taste great with guacamole or salsa, even more so because you can add your favorite spices to the dough.
I list the serving size of these chips as 3-4 people, because they are actually more filling than regular store-bought chips. This is not surprising, as these homemade tortilla chips contain more nutrients than their store-bought counterparts. Try this easy recipe the next time you get a craving for chips and salsa.
