Tortilla Chips — Baked & Fried (from leftover or fresh tortillas)

By Sourdough Savvy
homemade tortilla chips
Prep Time: 10 mins
Cook Time: 12 mins
Yield: 7

Ingredients

  • 12 corn or flour tortillas
  • 2 –3 tbsp neutral oil
  • Salt to taste
  • Optional seasonings: chili powder

Instructions

  1. Preheat oven. 400°F (200°C).
  2. Cut tortillas. Stack and cut into 6 or 8 wedges.
  3. Oil & season. Toss wedges lightly with oil (or brush) and spread in a single layer. Sprinkle salt and optional seasonings.
  4. Bake. 8–12 minutes, flipping once, until crisp and golden. Watch closely — flour chips brown faster than corn.
  5. Cool & store. Transfer to a rack to cool; they crisp more as they cool.
  6. Heat oil. Heat 2–3 inches of oil to 350°F (175°C).
  7. Cut tortillas. As above, into wedges.
  8. Fry in batches. Fry wedges 45–90 seconds until golden and crisp. Drain on paper towels and season immediately with salt.
  9. Cool & store. Let cool to crisp up fully.

Fermentation Matrix

Use our free interactive calculator to find the perfect timings for your starter and bulk fermentation.

Frequently Asked Questions

Q: How long does Tortilla Chips — Baked & Fried (from leftover or fresh tortillas) stay fresh?

You can store Tortilla Chips — Baked & Fried (from leftover or fresh tortillas) in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw at room temperature before serving.

Q: Can I use active dry yeast instead of sourdough starter for Tortilla Chips — Baked & Fried (from leftover or fresh tortillas)?

This recipe is specifically developed to utilize the natural wild yeast in a sourdough starter. While you can technically substitute commercial yeast, it requires drastically altering the hydration levels and proofing times, which changes the authentic flavor profile.

Q: Why is my dough too sticky or hard to handle?

Sticky dough is incredibly common in sourdough baking. It is usually caused by either over-hydration (adding too much water for your flour's absorption capacity) or over-fermentation. If the dough is unmanageable, try reducing the liquid by 5-10% on your next bake, or perform an extra set of stretch and folds to build gluten strength.

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