Homemade Flour Tortilla Chips

We eat a lot of tortilla chips and spicy food in our house. I mean…a lot.

We actually own upwards of 20 bottles of hot sauce and I am probably underestimating.

So, when I looked at all of the stuff that goes into our name brand favorites (whom shall not be named)…I thought, there has got to be an easy way to make my own and cut out the…well, lard.

So, ta da! Here are my new favorites with just a little bit of vegetable shortening and a whole lot of yummy, homemade flavor…homemade flour tortilla chips!!

We have eaten them now with salsa, homemade bean dip, hummus, and guacamole. Above is a shot of my viewpoint usually as I consider…do I take one more??? Yes!!! :)

Oh, and the best part?? This recipe is a 2 for 1! The first part is for homemade tortillas too. Which we used last night for Turkey Tacos. (tacos are our “make this all the time” recipe…so easy and great when you have leftover chicken or other meats).

I hope you enjoy these irresistible chips as much as we do!! I love this recipe since it yields a few tortillas and enough to make a bowl full of  chips. Perfect for any fiesta night coming up!! :)

Homemade Flour Tortilla Chips


  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons shortening
  • 1 1/2 cups water
  • 2 tablespoons oil
  • coarse salt for seasoning chips


  1. In a medium sized mixing bowl, whisk together 4 cups flour, 1 tsp. salt, and 2 tsp. baking powder until well mixed. Using your hands combine shortening with flour mixture until it is the consistency of corn meal. Using a faucet, bring water to warm and slowly mix in with the flour mixture. Mix until the dough all comes together.
  2. Next, place dough on a lightly floured surface and knead for a few minutes. Divide dough into 24 equal pieces and place on a spare plate and cover with a slightly dampened towel
  3. Heat a medium sized skillet to medium high heat.
  4. On a floured surface, take each dough ball and flatten out with a well floured rolling pin. Should be paper thin! Transfer to hot skillet and cook until slightly browned, will bubble. Flip and cook both sides Approx. 30-45 seconds per side.
  5. Keep in a warmed tortilla container or warm plate. Until ready to use as tortilla or to begin making chips.
  6. Once all of your tortillas are ready, preheat oven to 350 degrees Fahrenheit.
  7. On a cutting board, use a pastry brush to lightly brush oil onto each tortilla, stacking as you go. Once you have about 10 stacked, using a sharp knife, cut through the tortillas making 4 cuts to make 8 even chips.
  8. On a large baking sheet, arrange cut tortilla chips in a single layer. Season with coarse salt. Bake for 11-13 minutes until they begin to turn slightly golden brown on the edges. Let cool and repeat for remaining tortillas.
  9. Serve with salsa, cheese dip, guacamole, hummus, or one of my favorites…sun-dried tomato & feta cheese dip!

Source: modified from allrecipes.com

12 Responses to “Homemade Flour Tortilla Chips”

  1. this is brilliant! thank you for sharing this… your photos are gorgeous:) have a great weekend.

  2. Joanne says:

    You are really too cool for school. These are amazing! I’m so impressed that you made your own tortillas AND tortilla chips. I love a good twofer.

  3. Love this! Exactly like the tortilla recipe I used except in chip form! :)

  4. Becky M says:

    I’ll have to try these soon. I made my own whole wheat pita/pita chips (2 for 1) for our Super Bowl party. They were delicious. These look equally tasty and easy.

  5. claire says:

    shut up! I just re-read it and I cant believe I didnt realize… NOT FRIED!!

  6. […] last one is of Megan’s Homemade Tortilla Chips. Unlike most chips, these are baked, and they are so amazing that I don’t think we ever need […]

  7. Aubrey says:

    I just made tortillas for the first time yesterday, and I had some scraps from the more oddly-shaped tortillas once they were rolled out. It occurred to me that there must be some use for these scraps as chips – I’m glad to see my idea vindicated! Thanks for posting the lovely photos and recipe.

  8. Jill A says:

    These are delicious! I made the tortillas last night and am snacking one this very minute. I do have one question though. Were the tortillas supposed to be pan fried in a dry skillet? I tried to this first but it wasn’t working very well for me so I ended up adding small amounts of oil to the pan as I cooked the tortillas.

    I’m going to turn these into Chips on Sat for a Shrimp & Avocado Cream appetizer.

    Thanks much.

    • Oooh, the shrimp & avocado cream appetizer sounds delicious! I used a pan coat on my skillet and have used a non-stick pan and both worked for me. Glad the oil worked for you! Thanks! :)

  9. […] So, when I looked at all of the stuff that goes into our name brand favorites (whom shall not be named)…I thought, there has got to be an easy way to make my own and cut out the…well, lard. Homemade Flour Tortilla Chips » The Fresh Fridge […]

  10. Carol Boljevic says:

    Awesome recipe. Once I started to work with this dough, I realized that it is the recipe for phyllo dough. I added garlic powder to the flour mixture for additional flavor. Simply awesome. I also started my balls out in my pizzelle cookie press, dusting it with flour and giving a good squeeze. From there it was easy to roll out my rounds. Thank you for sharing your recipe and process. ❤