How To Make Corn Tortillas & Tortilla Chips From Scratch

We’re out of chips here at our house, how ‘bout you? Here’s how to make your own from start to finish in 7 minutes. You need masa harina, extra warm tap water (at a nearly 1:1 ratio water to masa, but a bit less water), high-heat oil, and salt. That’s it. Watch the tutorial and you’ll see how incredibly easy it is to make these, and once you make ’em, you’ll never go back.

Watch the Tutorial


Organic masa harina
Warm water
High-heat oil

  1. Simply portion out a nice pile of masa harina in a bowl.
  2. Add hot water from the tap, using a nearly 1:1 ratio of masa and water.
  3. Mix with your hands and knead until smooth and pliable.
  4. Let sit 5 minutes.
  5. Portion out into small balls.
  6. Roll out between parchment paper or cut a Ziploc bag into two layers and use as you would parchment paper.
  7. Place tortilla in a hot pan. Cook about 30 seconds and flip.
  8. Cut tortilla into triangles.
  9. Place triangles in hot, high-heat oil. They will cook very quickly. Turn once. Remove with tongs or a slotted spoon.
  10. Dust with sea salt.
  11. Enjoy!

The only bulk organic masa harina I could find during my recent Costco order was blue corn masa harina, so that’s what I purchased. It cooks and tastes the same as yellow corn masa harina, but is more nutritious, with higher lysine and amino acids.

But either way, you can’t go wrong with any organic (non-GMO) masa you choose (or can find), and these tasty gourmet crispy tortilla chips won’t last long—prepare for them to be devoured before they cool. Excellent served with salsa, hummus, bean dip, smothered in cheese—you name it. So easy. So quick. So delicious. For further inspiration, hop over to my favorite meal of all time, This isn’t a snack. It’s a situation. If you’re lucky enough to have a couple avocados and a few tomatoes and peppers, this is for you–or maybe you can just read it and weep for summer, like I am doing right now.

Any questions at all, just ask!

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