Tortilla Chips

This one is as easy as they come. Forget the Tostitos, and start thinking about all the delicious ways to eat these.

Easy and cheap. I picked up a pack of corn tortillas for 43 cents at Woodmans. Thank god for that employee owned food paradise. I also had some flour tortillas around in the fridge that were about to expire. I prefer corn over flour most of the time, but with these chips both work. Hell, the flour were kinda better.

Ok so to start, I ended up using around 12 tortillas which made a nice handful of chips. So go with whatever you need. I ended up making some nachos with these. They were great in every aspect except I bought some ghost pepper cheese to use. And the next day I regretted everything.

Corn Tortillas smell so weird though.
Do not use ghost pepper cheese - sincerely duodenum and co.
Do not use ghost pepper cheese – sincerely duodenum and co.

The best thing about making your own tortilla chips was the getting to season them to your liking. I opted for lots of garlic and spanish paprika. The options are as endless as your spice cabinet, so go crazy.


  • 12 Tortilla chips (Corn or Flour)
  • Olive Oil
  • Salt
  • Garlic Powder*
  • Spanish Paprika*



  • 1. Preheat the oven to 350.
  • 2. Start cutting the tortillas into 1/8 strips.
  • 3. Toss them in a bowl with olive oil – around a tablespoon and a half.
  • 4. Season them to your liking.
  • 5. Spread them out over a baking sheet as thin as you can.
  • 6. Bake for about 10-15 minutes, or until they are crispy. If you smell burning and see smoke, you’ve gone too far pal.

Try and get them as spread as thinly as possible. Use two baking sheets if you can. I had mine lumped on top of each other, and some ended up soggy, while others were pretty crispy. I messed up so you don’t have to.

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