One day, my daughter Celia came home from school and asked if she could eat some chips. I said, “How about if we make some chips?” Celia responded, “Mom, you know how to make chips? But I don’t think they’re very healthy.” 

Celia knows that I’m a little crazy about making healthy food, but, let’s be clear here.   First of all, I’m not a fanatic, and second of all, homemade chips actually are pretty healthy.

These homemade tortilla chips are lots of fun to make with your kids and are truly irresistible straight out of the oven. (Well, you should let them cool for a few minutes before chowing down on them.) Plus, if you eat ¼ of the chips, you’ll only be eating about 170 calories, with about 7% of that from fat, and 4 grams of fiber, so you can enjoy your snack in good conscience!

We like to dip our chips in chunky salsa (look for brands like Pace, which have no added sugar) for an even healthier and more zesty snack!

What are some of your favorite homemade snacks to make with or for your kids? Please share them with me in the comments below!

Here are some related recipes and activities I thought you and your family might enjoy exploring:

Cinnamon Tortilla Chips with Fruit Salsa: http://recipes.kaboose.com/cinnamon-tortilla-chips-with-fruit-salsa.html

Kids Chips, Cheese and Turkey Cooking Challenge: http://www.activitytv.com/7-chips-cheese-and-turkey

Make your own tortillas: http://www.cooking-mexican-recipes.com/corn-tortilla-recipe.html

Recipe: Homemade Tortilla Chips

  • Prep Time: 15 min(s)
  • Cook Time: 15 min(s)
  • Total Time: 30 min(s)

A quick and easy baked tortilla chip recipe.

Ingredients

    • 8-10 corn tortillas
    • 1 Tbsp. vegetable oil
    • 1/2 tsp. kosher or sea salt, or to taste
    • 1 cup salsa (optional)

Instructions

    • Preheat the oven to 375 degrees.  Put the vegetable oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one corn tortilla with the oil.  Put the tortilla on a cutting board, and brush the top of the next tortilla with oil, putting the non-oiled side on top of the first tortilla so they share any extra oil.  Continue with the remaining tortillas, brushing only the top side and stacking them.
    • Cut the tortillas into eighths (a pizza cutter or kitchen shears work great for this), cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer.  Sprinkle them evenly with the salt.
    • Bake them for about 15 minutes until they are lightly browned and crisp, but remove them from the oven before they get dark brown. Serve them with salsa, if desired.

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  • Alice

    Great idea! A recent warehouse shopping experience left us with 2 giant bags of corn tortillas! Glad to have a healthy fun option for using them up. Thanks, Aviva!

    • http://www.thescramble.com Aviva Goldfarb

      Let me know how you like them, Alice!

  • Alan

    I’ve always felt that store-bought chips don’t do my guacamole justice…. can’t wait to try this out.

  • http://FoodieTots.com colleen @ foodietots

    My 4-yr-old and I recently made homemade tortillas — it’s always fun to see them realize you can make something at home that you usually buy. Will have to make these soon too!

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  • http://savorysweetlife.com alice

    Aviva,
    I love making homemade tortilla chips sprinkled with cinnamon sugar as a sweet snack.

    • http://www.thescramble.com Aviva Goldfarb

      what a great idea to sprinkle them with cinnamon sugar! Do you use flour or corn tortillas for that treat?

  • http://www.nyceast.macaronikid.com Monica @MacaroniKidNYC

    Wow! These sound incredible! I’m definitely going to make them with my 2 1/2 year old daughter. Thank you! And thanks also for the tip on Pace salsa – so good to know!

  • http://make-happy.blogspot.com Marisa

    We make our own corn tortilla chips, too. I top them with a thin triangle of cheddar cheese before baking. YUM.

  • http://make-happy.blogspot.com Marisa

    (Don’t like the 200 character limit!!)
    I find that leftovers get chewy, so we have to make small batches and eat them all the same day.

  • Karen Schlesinger

    This is so simple, Aviva – I love it! And while your waiting for them to cook and cool, skip the Pace. Pop some fresh local tomatoes in the processory with a minced garlic, a little salt and 1/4 chopped japeno…quick, fresh and delish! [And no onions for me who can’t eat them :) ]

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  • http://www.beyouspa.com Hyun Martin

    I would also recycle the left over chips into tortilla soup. I have a Vita Mix and make this soup at least once a week.

  • http://www.beyouspa.com Hyun Martin

    I would recycle the stale chips into a tortilla soup. I have a Vita Mix and make this at least once a week. I grew up in Texas where TexMex is king.

  • http://www.thescramble.com Aviva Goldfarb

    Sounds fabulous, Hyun, but I have a feeling there won’t be any stale chips leftover with this recipe ;)

  • Sam

    you might want to check about the links you posted…tie-dyed tortillas shares the page with some decidely un-family friendly photos and articles.

  • Aviva Goldfarb

    Sam, thank you so much for pointing that out. We will delete that link asap.

  • aikester

    will this work well with whole wheat tortillas and olive oil?