Homemade Tortilla Chips

Homemade Tortilla Chips

I made tortilla chips using corn grits and flour. Served with avocado dip and salsa, they're a hit at parties.

Ingredients: 2 to 4 servings

White flour
50 g
Corn grits or polenta meal (cornmeal)
150 g
Boiling hot water
about 100 ml
Olive oil
2 tablespoons
1 clove
Rock salt
1/2 teaspoon
Jalapeño pepper (or green chile peppers)
2 teaspoons
Creme fraiche, yoghurt, or sour cream
2 tablespoons
Store-bought salsa for tacos (or tomato chili sauce)
to taste
Olive oil or vegetable oil
enough to deep-fry the chips


1. Combine the corn grits, flour, and olive oil in a bowl. Add the hot water and mix well. Cover with a tightly wrung moistened paper towel and set aside for 10 minutes.
2. Chop the avocado into fine pieces, and mix together with the crushed garlic, finely chopped jalapeño pepper, lemon juice, and creme fraiche. Chill in the refrigerator.
3. Roll the tortilla mix from Step 1 into 3 to 4 cm diameter balls, and press them flat. You don't need a rolling pin for this. You can also sandwich the balls between sheets of parchment paper and press them flat over the paper.
4. Heat some olive oil in a frying pan, and fry the tortilla chips over medium heat until golden brown on both sides. If you're frying up store-bought corn tortillas, they cook up in just a minute.
5. Drain the oil on paper towels. Add salt to taste. Serve with the avocado dip from Step 2 and tomato chili sauce.
6. You can mix the dips or serve them separately, whichever you prefer.
7. Place the tortilla mix on piece of parchment paper, and place another sheet of paper on top. Roll over the paper with a rolling pin to flatten the chips. If you cut them out using a ring or a cup, the chips will be neatly rounded.
8. You can also make your own salsa with tomatoes, chili, and salt.
9. I also recommend making nachos with any leftover tortilla chips. Top with Recipe ID: 753205. Serve them with guacamole, tomatoes, and cheese!

Story Behind this Recipe

Simple salt-flavored tortilla chips weren't available in my neighborhood before, so I've been making my own chips for a while. They're a hit when I serve them to guests with avocado dip, so this has been in my standard repertoire for 12 years.