Healthy homemade tortilla corn chips recipe that uses a healthy fat for brief frying to avoid free radicals for a nourishing and digestible treat.
Who doesn’t love tortilla chips? That enjoyable salty crunch is irresistible especially when paired with a healthy salsa for dipping.
The problem is that the modern tortilla chip has strayed from its healthy heritage and become more of a junk food than the nourishing, traditional, food it should be.
Even the tortilla chips served at Chipotle are fried in sunflower oil, an omega-6 vegetable oil that absolutely cannot be heated without the creation of free radicals that damage cell DNA.
Organic tortilla chips from the healthfood store are not a good idea to eat on a regular basis either.
While the corn used is nonGMO in an organic chip, a survey of the popular organic tortilla chip brands indicates that food manufacturers typically use oils (safflower, sunflower, canola) that are not appropriate for high heat frying due to the high concentration of heat-sensitive polyunsaturated fatty acids.
No need to write off tortilla chips, however. Make them the old fashioned way! Then, you can eat them knowing that you are safe from the free radicals in commercial versions.
The video below shares my method for making healthy, no guilt tortilla chips. This approach is fast! There is no need to make the tortilla chips from scratch unless this is something you want to do.
All you have to do is source sprouted or organic tortillas from a local food co-op or healthfood store and fry them for a minute or two in a healthy, heat stable oil.
Be sure to keep an eye on the temperature so that it is as low as possible to avoid the excessive formation of acrylamides.
Best Oil for Frying Tortilla Chips
My favorite oils for frying tortilla chips are avocado oil or expeller pressed coconut oil. Plain, organic corn tortillas work fine also.
However, I prefer sprouted corn tortillas as the sprouting process adds improved digestibility and nutrition to the corn. Major nutrient improvements include additional natural B vitamins and Vitamin C.
Be sure to check the oil temperature with a digital thermometer.
This is because even heat-stable oils can become rancid beyond the smokepoint. I keep my frying oil temperature at 350F (177 C) to ensure no creation of free radicals.
Need an option for corn-free tortilla chips? Try these baked sourdough tortilla chips instead.
Homemade Corn Tortilla Chips Recipe
This healthy homemade tortilla chips recipe is nourishing and digestible unlike even the organic ones from the store made with unhealthy vegetable oil.
- 1 package corn tortillas preferably organic and sprouted
- expeller pressed coconut oil
Add about an inch of oil to a medium to large frying pan. Using a frying thermometer, heat the oil to about 350 F (177 C).
When the oil is the proper temperature, add one tortilla at a time, frying each side for about minute. The tortilla should be lightly browned but not burned.
Remove the tortilla from the oil and place on a plate. Continue process until the entire package of sprouted tortillas has been fried.
When cool to the touch, break each tortilla into quarters. Pair with homemade cilantro salsa and serve.
Alternatively, you can break the fried tortillas into small pieces and use them as a healthy cold breakfast cereal that tastes just like corn flakes.
Avocado oil is a healthy substitute for coconut oil if desired.
I linked here to find your corn tortillas recipe. This is just the chips made from tortillas. Help?
If you have a recipe for wholewheat/100% mixed wholegrain chapatis or wholewheat tortillas, I would love them too!
Ok, if you say it will work I will order it. I have been following your blog over two years, we went from grocery store food that I thought was doing well with and changed to all real food. I am not going to lie and say it’s been easy but I don’t know if without your blog we would have been able to make the transition.
The final item that I have to get my husband away from is tortilla chips, the types of oil used even if organic are horrible.
So many look for organic label and don’t think they have to read the ingredients but I have read them and I can’t keep buying his chips.
Are there any tips for making a large batch? I can’t afford to buy tortillas made for us.
I am even willing to use sprouted soaked spelt but would need to be able to add flavor to them since it wouldn’t have the corn taste.
You have inspired me and helped me turn concepts into actual food more times than I can count.
Thank you so much
Sarah Pope MGA
I haven’t found a way to make big batches of these. The good news is that making small, fresh batches keeps the family from overeating them! Even though sprouted and fried in a good oil, they should only be consumed in moderation. So glad the blog is helping your transition to real food 🙂
Hi, I can’t afford to buy premade tortillas so I have to make them.
Can you please tell me if an easier way than lime water as it adds to the start up cost.
I have many other acid mediums in the house, can I start with anything else?
Sarah Pope MGA
I don’t know of a substitute for the lime water.
Wow! Really a nice recipe.
I’ll definitely give a try to it and come up with a feedback. Thanks for the recipe.
Lvoe this recipe! I don’t buy tortilla chips anymore … I make them with avocado oil. So simple and makes sure my family isn’t getting those bad fats.
Can you give us the recipe for fermenting store-bought salsa? I had never heard of doing that until this video.
how long do the tortilla chips keep in the fridge? and do you reuse the coconut oil for frying?
I made these on Christmas Eve to accompany homemade guacamole and salsa. They are a hit with our family!
Of course, if you break them up even smaller, they make great corn flake cereal … gee, I wonder where I got that idea from? 🙂
I was disappointed about Chipotle’s products containing GMOs. But the good news is that they are planning to get rid of GMOs by 2014. Apparently they will be the first chain restaurant to be (mostly) GMO-free: http://www.takepart.com/article/2013/10/18/chipotle-phase-out-gmos-and-raise-prices-2014
I will feel better about eating there once this happens. No, it won’t be perfect food, but at least it won’t contain GMOs, and sometimes you need a quick meal and Chipotle does have better choices than most quick food restaurants. I’m looking forward to when they get rid of the GMOs in the chips, oil and other products, and their company seems to be aware and care about some of the issues within our food system (not perfect, but they seem to be making more efforts than most other food companies).
Thanks for the sprouted corn chip recipe. I’ve tried to bake those sprouted corn chips, but they are too chewy. Your recipes are always simple and good.