Wait…You’re Telling Me It’s Always Been THIS Easy To Make Homemade Tortilla Chips?
- Holistic Living Innovations

- Sep 6, 2025
- 2 min read
Store-bought tortilla chips always seem like a good idea. That is, until you flip over to the label to see: oxidized seed oils, preservatives and other toxic additives.
And with as much as I respect the companies that are now starting to sell chips fried in beef tallow, their price tag is a hard “no”. $15 for a bag of small chips is bizarre, at least in my world.
So, I made my own, and I’m never looking back. They’re absolutely delicious! Way better than store bought, and also way cheaper.
Ingredients:
4 organic corn tortillas (I used organic blue corn tortillas)
1 tbsp ghee/beef tallow (melted)
1/2 tsp onion powder
1/2 tsp salt
Optional Add-ons: I wanted to keep this recipe solanine and garlic-free. However, if your diet permits it, adding 3/4 tsp of chili powder, garlic powder and smoked paprika would add an extra kick!
Instructions:
Preheat oven to 360
Cut corn tortillas into triangles (I was able to get 8 triangles per tortilla). A pizza cutter or scissors will speed this up!
Transfer them into a medium bowl.
Melt your ghee or tallow on the stovetop
Once melted, pour ghee/tallow on top of triangles in the bowl. Warning: this will be PIPING hot! So please take caution. I used two forks to fluff the mixture around. Make sure you get the ghee/tallow on every triangle.
Once coated in the tallow/ghee, add your spices! If it has cooled down enough and is safe to do so, use your hands to rub the spices onto each triangle to ensure even seasoning.
Transfer the tortilla chips onto a baking sheet in a single layer and bake for about 20 minutes, flipping halfway through for the most even cooking.
Remove your homemade tortilla chips from the oven and allow them to cool down completely. They'll crisp up as they cool (best done in a single layer to avoid steaming).
If you enjoyed making this recipe, please comment below and share your experience and share this recipe with others!
God Bless,
Taylor
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