Homemade Baked Tortilla Chips Recipe - Evolving Table (2024)

FAQs

Why are my homemade tortilla chips soggy? ›

Too much oil will make the chips soggy. Instead, brush the tortillas with a very thin layer. Bake in a single layer. A little overlapping is fine, but if the chips overlap too much, they won't crisp.

Frito-Lay's line of BAKED snacks are baked, not fried, to give you the great taste you've come to love with Frito-Lay snacks.

In general, homemade foods are often cheaper than their store-bought alternatives. However, when it comes to tortilla chips, the homemade version isn't that much cheaper than store-bought tortilla chips. If you are able to find a good price on tortillas, then homemade tortilla chips may be worth your time and effort.

Pour out the bag of tortilla chips onto a baking sheet or two. Spritz with a little olive oil from an olive oil spritzer, then sprinkle with some chile-lime seasoning. Transfer to the oven for about 10 minutes. Remove the chips to a basket and serve immediately.

Why are my baked tortilla chips chewy? If you want to ensure your chips won't be soggy or chewy, they must be laid out in a single layer in the oven to prevent steaming. Otherwise, they will not crisp up.

Treat your chips like roasties

When you cut your chips, it's integral that you get them straight into cold water to wash the starch off. Soak them for 2-3 minutes and then drain before putting into fresh water to boil. This will prevent them browning too quickly and ensure you don't end up with soggy chips.

Tortilla chips are usually fried in a continuous or batch fryer at about 175°C–185°C for 50–120 seconds; the time and temperature of frying depend on the moisture content of the sample undergoing frying. The fried tortilla chips have a fat content of about 24% and a moisture content of less than 2%.

Even if they buy the tortillas, rather than make them, they are still made from flavorful corn masa. The tortillas chips you buy in the store are not made from tortillas. They are made from a corn meal concoction full of salt and seasonings that is fried.

Restaurant-style tortilla chips are usually produced from fine masa that is laminated into thinner chips. The raw tortilla pieces are usually cooled and are allowed to retrogradate for longer periods of time before frying.

Best Overall: Xochitl Corn Tortilla Chips

We love these chips because they're fresh, crisp, light, and made with just the right amount of oil. These tasted like chips fresh from the fryer at our favorite Mexican restaurant. The light corn flavor paired perfectly with salsa.

What is the best way to store homemade tortilla chips? ›

How to Store Tortilla Chips. Homemade tortilla chips are best eaten the day they are made (and even better when they're still warm). But you can store them in a zip-top bag or airtight container at room temperature for one to two days.

Tortilla chips are crazy easy to make — so easy, it's kinda insane how often everyone buys them. Homemade chips are not only cheaper, they're far more satisfying. They have a better texture, won't break under pressure (a serious problem when it comes to guac), and can be as salty as your heart desires.

Chef Santibañez also points out that restaurants have high-tech equipment and experienced staff that can crank out chips at a faster rate. Therefore, he asserts that restaurant chips are so delicious because the kitchen staff has "the possibility of frying them fresh for every shift."

You're either not frying them enough, or not frying them at a high enough heat, or frying too much at once. Make sure to fry at 350 to 375. Do not crowd the vessel you're using as a deep fryer. The last little easy tip is to notice how when you first place the tortillas in to fry there's a lot of bubbles coming up.

Several of the local Mexican restaurants have a special oven just for keeping tortilla chips fresh, crispy, and hot. They cut the tortillas into wedges and drop them into the hot oil fryer. They take these chips and drop them in the top of the oven. They come out at the bottom crisp and hot, as if they were just fried.

Work in batches.

If you add too many tortillas to the oil at once, they'll reduce the oil's temperature considerably, so they won't start to crisp up right away. Plus, this method for how to make tortilla chips requires flipping them as they cook.

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

* Bring refrigerated toppings to room temperature before piling them onto the warm chips. * To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings.

If your potato chips aren't crispy, it's likely because your potatoes were not completely dry before you started cooking, or you did not soak and rinse them long enough. Using too much oil could also make your potato chips less crispy.