Homemade Tortilla Chips

Homemade Tortilla Chips

Do you ever crave those warm, yummy, crunchy, crispy, salty tortilla chips you get at Mexican restaurants?

The ones that everyone at the table can’t stop eating? (Thank god they’re bottomless)

I mean let’s be real, the prepackaged ones from the grocery store just aren’t the same… Unless you’re lucky enough to live near a store that makes them in-house.

Well, next time you’re having people over, you can make your own chips at home!

Homemade Tortilla Chips - Perfect for serving with guacamole!

And it’s REALLY freaking easy.

The secret is using high quality corn tortillas. If you can find some made locally, that would be awesome. Otherwise, search for a brand that is just corn, lime, and salt. No added preservatives or stabilizers needed. They make the best chips, and are better for you anyways. Trader Joe’s usually carries some, as well as Sprouts and Whole Foods.

The process goes like this:

  • Cut the tortillas into 8 wedges (or into strips if you want tortilla strips for soup or salad)
  • Fry in oil on the stove until golden and crispy.
  • Let cool on a paper towel lined plate and season with fine sea salt

That’s it!

Homemade chips are an easy and delicious snack for game day.

Serve with fresh salsa or guacamole & watch them disappear.

Homemade Tortilla Chips or Strips

Homemade Tortilla Chips
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Snack
Cuisine: Mexican
Author: Erica Julson
  • Corn tortillas (preferably ones made with only corn, lime, and salt)
  • Generous amount of vegetable oil for frying
  • Fine sea salt
  1. Take a stack of tortillas and cut in half. Cut in half again, and then cut each quarter in half, so that one tortilla makes 8 triangle shaped wedges. Cut as many wedges as you need (each wedge = 1 chip).
  2. Pour vegetable oil in heavy skillet until there is a 1/2 inch thick layer on the bottom of the pan. Warm over high heat until the oil is very hot. You'll know the oil is ready for frying when you dip a piece of tortilla into the oil and it starts bubbling intensely.
  3. Once the oil has reached the proper temperature, add a handful of tortilla wedges to the pot, using metal tongs to separate them in the pan. Add enough to fill the pan, but not so much that they are on top of each other. The chips will shrink slightly as they cook.
  4. Let cook for a minute or two until golden on one side. Use tongs to flip the chips over and brown the other side for a minute or so. Remove the chips to a paper towel lined plate and season lightly with fine sea salt.
  5. Repeat with the next batch of tortilla wedges, adjusting the heat up or down as needed to prevent burning or sogginess, and add more oil as needed if the pan is getting low.
  6. Store the cooked chips in a plastic bag in the pantry for up to 1 week. Goes great with fresh salsa or guacamole.
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Salami Salad Bites

Salami Salad Bites

This holiday season was full of dinner parties, casual get togethers, and lots and lots of wine.

Of course, the holidays are one of my most favorite times of year. (I’ll take any excuse to get together and cook/drink/eat!)

But sometimes it’s easy to get into an appetizer rut. You find yourself reaching for the same old standards that are always enjoyed at big get togethers.

Well, I’m pretty sure this recipe will knock you out of that rut.

Salami Salad Bites

Salami. Salad. Bites.

Yep. Bright vinegary dressing, sharp feta cheese, creamy pine nuts, and slightly bitter greens, all rolled up in large slices of salami and spicy sopressa.

Charcuterie + GREENS (instead of carbs).

Genius, I tell you.

They’re the perfect light bite.

A nice bright option amongst typically heavy & decadent appetizers.

But watch out, they are addicting!

Put them out on the table, and *POOF*, watch them disappear.

Salami Salad Bites

Salami Salad Bites
Prep Time
20 mins
Total Time
20 mins
Servings: 40 bites
  • 20 thin slices calabrese salami
  • 20 thin slices sopressa
  • 5 oz 50-50 baby spinach/baby greens blend
  • 1/2 cup toasted pine nuts
  • 3 ounces crumbled feta
  • 1 tablespoon champagne vinegar
  • 1/4 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons basil oil
  • 40 toothpicks
  1. Place the baby greens blend in a large salad bowl. Add the pine nuts and feta to the bowl and toss to combine.
  2. In a small bowl, whisk together the champagne vinegar, dijon mustard, garlic, salt, pepper, and basil oil. Pour the dressing over the baby greens and toss until evenly coated.
  3. Take one piece of salami, place a pinch of the salad in the center (making sure to grab some feta and pine nuts along with it), and fold the salami closed around it. You want enough of the greens to fill the salami, but not so much that you cannot overlap the edges of the salami when they wrap around. Use a toothpick to secure the edges and place the appetizer on a platter.
  4. Repeat with all of the salami and sopressa. You may have to adjust the amount of greens per slice depending on the size of your salami slices. Enjoy!

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