Homemade Whole Wheat Tortilla Chips

These crispy homemade tortilla chips are not only simple to make but your family won’t even miss the store-bought chips!

I will never be the homemade graham cracker or homemade sauce kind of cook.

I enjoy cooking for my family but making everything homemade is just not for me.  So when I read this post from a good friend who blogs at Mom to Mom Nutrition, I laughed because I had just made these homemade tortilla chips.  

I actually made them out of necessity since we had run out of store-bought tortilla chips and I had just made this Meat Lovers Mexican Dip for dinner that evening.  

So when I realized we were out of the store-bought tortilla chips Dan had asked: “why don’t you make them yourself?” Of course! Why hadn’t I thought of that before!?!

Don’t get me wrong, I have NOTHING against others making homemade crackers, sauce, bread, etc, it’s just not for me.  

With my 3 kids at home, I have such limited time and so many other interests that I’d rather spend time doing rather than spend more time in the kitchen.

The best part about these is they take less than 5 minutes to prep and about 10 minutes to make.  

This is besides the fact they are whole wheat and you know how I LOVE whole-grain food!

How to Make Homemade Whole Wheat Tortilla Chips

• First, slice the tortillas into evenly shaped “chips.” You can use a pizza slicer or sharp paring knife.
• Prepare your baking dish by adding a cooling rack on top of a rimmed cookie sheet to help make the chips nice and crispy. See the image above for how it should be set up.
• If you don’t have the type of cooling rack that will fit into your baking pan, just flip them halfway through baking and they should still turn out crispy.
• Place the tortilla chips onto the cooling rack or baking pan.
• Spray the “chips” with olive oil using an olive oil mister or just drizzle it over the top of them.
• Next, sprinkle the “chips” with garlic powder and salt to taste or add your favorite seasonings.
• Bake for 8 to 10 minutes watching closely, and remove it from the oven when they are a light-brown color. If you are not using a cooling rack, consider flipping them halfway through cooking for a crispier texture.

Don’t they look irresistible? My husband loved them, my kids devoured them, and I actually enjoyed them much more than the typical store-bought chips.  A win-win all around!

I also started serving them with my other favorite Mexican dishes including this Cheesy Mexican Chicken Casserole,

my favorite dips like this Four Bean Salsa Dip

and Cheesy Beef and Bean Dip.

As you can see, the possibilities are endless as to the various ways to use these homemade tortilla chips.

Hope you enjoy them as much as we did! What’s your favorite way to eat tortilla chips? 

This Homemade Whole Wheat Tortilla Chips post first appeared on Chocolate Slopes.

© 2015 Kristy Hegner  Disclosure and Privacy Policy