Homemade Corn Tortilla Chips

by Ann Marie Michaels on October 4, 2010

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Homemade Corn Tortilla Chips

Corn tortilla chips are my comfort food. Yes, I grew up in Texas where we eat corn tortilla chips with everything. Lots of salsa, plus loads of sour cream and guacamole. Oh, and extra jalapenos.

Unfortunately, today most corn tortillas chips are fried in rancid modern vegetable oils, so store-bought tortilla chips are bad for your health. I prefer to make them at home with healthy oils like coconut oil and the most traditional Mexican cooking fat, lard.

Why Lard?

Lard is a very healthy fat that got demonized by the soybean oil and cottonseed companies. Don’t listen to their propaganda! Lard has been consumed by people around the world for thousands of years (for example, Mexico and other Latin American countries, as well as China and Spain).

Were they obese? No, they were not. Did they have diabetes and heart disease? Nope! These are modern diseases — tied to a modern diet full of trans fats.

Lard from pastured pigs is full of vitamin D, something most of us are lacking. It’s also a great saturated fat which helps you absorb calcium, helps your brain, not to mention your skin — they say that it helps prevent wrinkles. Eating tortilla chips for a beautiful complexion — I’m in!

Note: Don’t buy hydrogenated lard — the stuff you see at the store. Find a farmer who sells pig fat and learn how to render lard at home. It’s easy!

Coconut Oil

Coconut oil is also really good for you. Not only is it a healthy saturated fat, it’s loaded with lauric acid — which nourishes your thyroid gland, speeds up your metabolism and actually helps you lose weight — coconut oil is also good for the brain, the nervous system, and… oh gosh, there are too many benefits to list here.

I recommend the refined, expeller-pressed coconut oil. I don’t like my chips to have a coconutty flavor. Don’t worry, the refined stuff is just as good for you. I buy it by the 5-gallon bucket.

Healthy Tortilla Chips

Who knew your nacho chips could be so healthy?

Your family’s gonna love you for this recipe. Give it a try. We make these chips every week and my family can’t get enough.

You can turn them into nachos or eat them as is. And don’t skimp on the guacamole, sour cream, or lacto-fermented salsa.

Note: Be sure to buy organic corn tortillas so you can avoid GMOs.

Homemade Corn Tortilla Chips Cooling

Homemade Corn Tortilla Chips Recipe


Coconut oil, refined, expeller-pressed or lard (how to render lard) — where to buy coconut oil
Corn tortillas, homemade or store-bought, organic and/or sprouted (1 package)
Sea salt — where to buy sea salt


Dutch oven
Candy thermometer

Frying Homemade Corn Tortilla Chips


1. Add the coconut oil or lard to a Dutch oven. The oil should be about 1-inch deep.
2. Over medium-high heat, bring the temperature of the oil to 350-360 degrees (up to 375 if using lard).
3. Quarter the corn tortillas with a chef’s knife.
4. When the oil is hot enough, add the corn tortillas to the hot oil and fry for a couple minutes on each side (it varies depending on the temperature), or until lightly brown and firm (not bendable).
5. Set each fried tortilla on a paper towel lined plate or cookie sheet.
6. Sprinkle liberally with sea salt, let cool slightly, and serve with guacamole or salsa.

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