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Homemade Tortilla Chips are always a good idea! They’re fresh and super easy to make. Plus, they almost always taste better than any chips you can buy in a grocery store.
One of my favorite things about visiting the Mexico Pavillion at Epcot, or any really good Mexican restaurant, is the abundance of freshly made tortilla chips. These are so different from the packages of tortilla chips in your grocery store’s snack aisle!
Lots of people I know who claim to make homemade tortilla chips…don’t. They buy packages of tortillas from the grocery store, cut them, and fry them.
The problem is I don’t like the way store bought tortillas taste! There’s always way too much sugar. Blah!
So, we make our own Homemade Flour Tortillas but had never really thought much about making corn tortillas. Until this last trip to Epcot!
With all the food offerings found there, Caylie just wanted guacamole and chips.
So, off the La Cantina de San Angel for the guacamole with totopos.
As we were sitting there talking and nibbling on the leftover chips, we both had the same thought. The tortilla chips (totopos) are what really make that dish special! Why not make some to go with our Homemade Guacamole recipe?!
So…here it is.
How to make homemade tortilla chips
The first thing you have to do is to make the tortillas. It’s a really easy process. You mix masa and water, pinch off pieces of dough, put them in a tortilla press, and smush. Next you cook them. You can use a cast iron griddle, a griddle built into your stove, even a preheated baking stone to cook them. It takes a couple of minutes per side. That’s it!
That’s the first part. Now for the second part. Cut the tortillas in quarters. Fry in hot oil. Drain. Add salt.
See? Super easy and absolutely delicious!
- Remember to wrap your tortilla press in plastic wrap so the tortillas don’t stick.
- Make sure to dry out the freshly cooked tortillas before frying them. You can leave them spread out on the counter for a couple of hours.
- Use a pizza cutter (or a really sharp knife) to cut tortillas into wedges.
- Don’t overcrowd the oil. You want the chips to cook evenly.
- Salt the tortilla chips as soon as they come out of the oil.
When you make these Homemade Tortilla Chips, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
- 2 cups masa
- 1-1/2 cups warm water
- vegetable oil, for frying
- Combine masa and water.
- Let rest, covered, for 1 hour.
- Add cool water 1 Tablespoon at a time, if needed, to make into smooth dough. (It should look like PlayDough.)
- Pull pieces of dough off and roll into 2-inch balls.
- Press with a tortilla press.
- Cook on a heated griddle or stone until done, about 2 minutes per side.
- Allow tortillas to sit out for a couple of hours to dry out before you cut them.
- Preheat oil to 375 degrees.
- Cut each tortilla in fourths (wedges) and drop in hot oil.
- Cook evenly on both sides until light golden brown.
- Remove from oil and drain on paper towels.
Make sure to dry out the freshly cooked tortillas before frying them. You can leave them spread out on the counter for a couple of hours.
Use a pizza cutter (or a really sharp knife) to cut tortillas into wedges.
Don't overcrowd the oil. You want the chips to cook evenly.
Salt the tortilla chips as soon as they come out of the oil.
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Serving Size:11 chips
Amount Per Serving: Calories: 237 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 6mg Carbohydrates: 44g Fiber: 4g Sugar: 1g Protein: 5g