Homemade Tortilla Chips

These tortilla chips are easy to make and taste so much better than shop bought. I’ve used a hot paprika to spice up the tortilla chips but there’re lots of variations you could try: sprinkle with Parmesan, sesame seeds or you could even try a sweet version and use cinnamon.

Serve with guacamole, salsa, refried beans or why not try my Slow Cooker Chipotle Chilli Beans shown in the photo above ?

Homemade Tortilla Chips

Makes:

At least 48 chips

Ingredients

  • Pack of 8 tortillas
  • A couple of tablespoons of rapeseed oil or cooking spray
  • About 2 tablespoons hot paprika
You will need:

• 2 x large baking trays / cookie sheets lined with baking parchment

Preheat oven:

• 180℃ / 350℉ / Gas Mark 4

  • Take a tortilla and place on your lined baking tray.
  • Sprinkle with paprika and brush with oil.
  • Turn over, sprinkle with paprika and brush with oil.
  • Take another tortilla and place on top of your first tortilla and repeat the process.
  • Continue in this way until you have used all your tortillas.
  • Cut your tortillas into eight equally sized segments.
  • Place the tortilla chips onto 2 baking sheets, fitting on as many as you can. (You will probably need to bake a couple of batches)
  • Bake for approximately 5 minutes each side.

Kitchen Shed Top Tip
Stay by your oven, they tend to brown very easily!


  • Homemade Tortilla Chips will keep for up to a week in an airtight container.
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  1. Pingback: Slow Cooker Chipotle Chilli Beans - Tales From The Kitchen Shed

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