Homemade Tortilla Chips

Sharing is caring!

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.

[raw]

[/raw]

• Homemade Tortilla Chips will keep for up to a week in an airtight container.