Cinnamon Sugar Tortilla Chips Recipe (2024)

FAQs

Why are my homemade tortilla chips chewy? ›

Homemade Tortilla Chips Tips

If your homemade tortilla chips are chewy, chances are the oil temperature was too low when you added the tortillas, and they ended up soaking up too much oil as they cooked. To ensure a crisp chip, hold off on frying the tortillas until your oil tests are at exactly 350°F.

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.

Healthier than store-bought chips.

There is nothing wrong with eating store-bought tortilla chips in moderation, but they are usually packed with a lot of oil and salt. The benefit of home cooking is that you control all the ingredients. These homemade chips are a lot lighter and a totally feel-good snack!

The key to the perfect chip, is to use a floury potato like King Edward or Maris Piper, and ensure they're cut into evenly sized, uniform fries. This means you'll get evenly cooked chips at the end with a crispy outer shell, but a soft and fluffy centre, rather than the half frazzled, and half undercooked.

The best chips have a certain potatoey-ness to them and taste of more than just oil and salt. A good potato chip should not have any overcooked/burnt flavor, and it needs to have enough (but not too much) salt. By rinsing the chips well, we can eliminate surface sugars that will brown too quickly, or even burn.

There are many factors that a perfectly crispy tortilla chips depends on, including the quality of the tortilla, the temperature of the oil, and the amount of frying time. The secret to achieving crispy tortilla chips is that you have to dry them a little bit before frying.

They roast in hot circulating air, convection heat, which is uneven. The chips are hotter where they have contact with the pan and oil. If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp.

I used white corn tortillas here, but yellow are just as good. Make sure to use an oil that can withstand high heat frying, like soybean or peanut oil. I prefer soybean oil because it makes the crunchiest chips you've ever had – so good!

Therefore, the thinner tortilla results in light, thin, ultra-crispy tortilla chips. Chef Santibañez also points out that restaurants have high-tech equipment and experienced staff that can crank out chips at a faster rate.

To get started, buy some tortilla chips or make your own by slicing corn tortillas into triangles, drizzling them with a little oil and baking in the oven for 15 to 20 minutes at 180ºC/350ºF until crisp and golden.

What tastes good on tortilla chips? ›

Homemade tortilla chips are very easy to make and are perfect for nachos or serving alongside your favorite dips and salsas. Some of my favorites are fresh pico de gallo, guacamole, creamy queso dip, this sweet onion black bean dip and our roasted tomatillo salsa.

Unlike the store-bought ones, these homemade chips would only last for about 8-10 days in the pantry in an airtight container. Although it starts to taste stale after the 4th day, they are still edible though.

Potato chips get a bad start with 15 more calories per serving than tortilla chips. Both chips have little to offer when it comes to protein and fiber—so that's a draw. But fats make things interesting: While tortilla chips have less saturated fat than potato chips, they also have almost 10 times the trans fat.

Spread a layer of store-bought kettle cooked potato chips on a baking sheet and sprinkle with finely grated Parmesan cheese (Pecorino also works well). Grind some black pepper on top, then do another layer. Think of it like making nachos: you want every chip to get at least a little bit of action from the toppings.

Some popular seasonings to use on store-bought potato chips include barbecue seasoning, ranch seasoning, chili powder, garlic powder, onion powder, paprika, and cayenne pepper. You can also try experimenting with different herbs and spices to create unique flavor combinations.