These homemade tortilla chips are flavoured with paprika and super easy to make. No more buying bags of nachos, when you can make them at home.
EASY PAPRIKA TORTILLA CHIPS
Did you know you can make your own tortilla chips (or do you call them nachos?) at home.
They are super easy to make and you can change the flavours every time.
They are just as crisp as shop-bought chips and they taste great.
Even better there are no additives and you can control what goes into the flavouring.
And the brilliant news is these are baked not fried!
SO WHAT ARE HOMEMADE TORTILLA CHIPS MADE FROM?
The clue is in the name.
Tortilla chips are made from either corn or flour tortillas. I use flour tortillas.
If you are using flour tortillas, you can use plain, wheat and white or wholemeal.
Actually, have you seen all the bright coloured tortillas?
They come in all sorts of colours, coloured by carrots, beetroot etc.
They would make awesome chips.
CHIPS OR CRISPS?
Here in the UK we generally call this kind of crunchy snack crisps, but we do make an exception for tortilla chips, although sometimes refer to them as nachos instead.
Chips to us are usually fatter french fries.
I know it can be confusing.
WHAT YOU NEED TO MAKE HOMEMADE TORTILLA CHIPS
You don't need any fancy ingredients or equipment to make homemade tortillas.
EQUIPMENT TO MAKE TORTILLA CHIPS
- Baking tray - 1 or 2 depending on the size
- Bowl - to mix the flavouring
- Pastry brush - to apply the flavouring
INGREDIENTS TO MAKE TORTILLA CHIPS
- Flour or corn tortillas
- Olive oil
- Chilli Powder
THE BEST PASTRY BRUSH
I used to have a wooden pastry brush and it works fine, but you end up losing bristles and have to pick them out of the pastry or whatever else you are brushing.
There is also the question of whether they are suitable for vegans.
The bristles are sometimes synthetic but are often made from animal hair.
Silicone brushes are the way to go. They come in bright colours, you never loose a bristle and they are easy washed.
In fact, you can throw them in the dishwasher.
MORE TORTILLA CHIP FLAVOURS TO MAKE
Vary your tortilla flavourings. Here are some ideas.
- Hot Chilli - if you can handle it, use hot chilli powder
- Salt - just salt, plain as you like
- Dahl - a mixture of dried turmeric, cumin and ginger
- Tex Mex - paprika, salt and lime zest
- Cinnamon - make them sweet with ground cinnamon and sugar instead of salt
10 WAYS TO SERVE TORTILLA CHIPS
Here are ideas for serving tortilla chips
- With a dip - when watching a movie
- Topped with melted vegan cheddar - served with vegan sour cream, guacamole and salsa
- Topped with vegan chilli
- On a salad - for some crunch
- On a sandwich - with vegan cream cheese (what, you haven't had a crisp sandwich?)
- Stacked on a burger - with your other toppings, for some crunch
- Pasta bake topping - crunch them up to make a crunchy topping for a pasta bake, much more flavour than breadcrumbs
- On top of a bean casserole - top the bean stew with cheese then tortilla chips
- Tortilla Soup
- With a vegan hot dog
EASY DIP RECIPES
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HOW TO MAKE PAPRIKA TORTILLA CHIPS
Cut each of your flour or corn tortillas into 4 long strips, then cut them into triangles.
Don't worry if some of the edge pieces are a bit of an odd shape, they will taste just as good.
Lay them out in a single layer on one or two baking trays, just to see how many trays you need.
Only have one? That's ok, just cook them in batches.
Each side of each chip until they are all coated and in a single layer, not overlapping.
Bake until crisp with a good golden colour.
Leave them to cool on the tray.
Once they are cool enough, taste one to check the seasoning. You can sprinkle over a little more salt if you think it needs it.
Easy Paprika Tortilla Chips
- 3 large flour tortillas or corn tortillas
- 2 tbsp olive oil
- 2 tsp paprika
- pinch chilli powder be generous
- ½ tsp salt
- Preheat the oven to 180c/160c fan/350f/Gas Mark 4.
- Mix the oil, spices and seasoning and set aside.
- Cut the tortillas in 4 long strips, then cut into triangles.
- Lay in a single layer on a large tray or trays.
- Brush each chip on either side. Bake for 12 minutes until crisp and a good deep colour.
- Leave to cool on the tray. Once cool, try one to check the seasoning. If it needs a bit more you can add a little more salt.
- Serve with dip.
- You might need a bit extra seasoning if you are over-generous when brushing the chips, just make another half batch up.
- As long as they are cool, you can keep in an airtight tub or sealed freezer bag for later.
- They are great served with a creamy dip, but good on their own too.