I typically make my own fried tortilla chips from scratch every time I make guacamole or any queso for gatherings. Since then, people have been asking me how I make these gluten free corn chips and it’s so simple that I decided to share. Furthermore, this recipe is perfect for individuals that have celiac disease or gluten intolerance as these chips are made with corn tortillas.
For the most part, gluten-free products are one the latest trends for individuals seeking to loose weight, however, this is recipe is great for everyone. For those of you who don’t necessarily cook, this easy gluten free corn chips recipe is perfect to bring to the cookout for rotel or spinach dip.
Simple Ingredients for gluten-free chips:
Yellow corn tortillas – Mission Foods brand is typically used when I fry the corn chips. However, I’m sure there are other brands that will yield delicious recipes as well.
Kosher salt – I use kosher salt as a season right after I retrieve the chips from the frying pan. Sea salt is also an option, but I suggest to use sparingly.
Peanut Oil – Many recipes use avocado oil, however, in efforts to stay in a budget, I used peanut oil. Peanut oil can be found at any local grocery store like Publix, Kroger, etc.
Benefits of homemade corn tortilla chips:
Gluten Free – Individuals that have a sensitivity to gluten-containing foods can benefit from corn chips as it made from cornmeal. Cornmeal is certified gluten-free; thus providing a safe alternative for those who need to avoid it.
Whole Grain Content- Corn is a whole grin with natural fiber content. Fiber is essential for digestive health.
Lower in calories – Corn chips are lower in calories compared to potato chips.
Why you’ll love these homemade tortilla chips:
- Perfect for those individuals on a gluten-free diet or just have gluten sensitivities
- Low risk of cross-contamination from gluten-containing ingredients
- Corn tortilla chips gluten-free are a great option for dips as well as snacking by itself.
- Great vegan option for snacking
- Chips do not get “soggy” very easily as it is a bit thicker than store-bought corn chip options.
How can I make these into a bag of tortilla chips?
- Using a large zip lock bag, place the corn chips into the zip lock and seal. This will ensure the chips stay fresh.
Brief cooking instructions:
- The first step is to dehydrate your yellow corn tortillas. Pre-heat your oven to 200 degrees Fahrenheit.
- Using a large baking sheet, place the tortillas on the baking sheet and bake tortillas in the oven for 2-3 minutes.
- Flip the tortillas on the other side and bake for 2-3 minutes.
- Remove tortillas as set aside to cool for 3 minutes or so.
- Pour peanut oil in a frying pan and heat to 325-350 degrees Fahrenheit.
- While oil is heating, stack tortillas together and transfer on a cutting board and cut in half.
- Next, cut the two half tortillas into another half. You should have little triangles. Separate the
- By now, your oil should hot or almost there. Make sure you have a the baking pan nearby.
- Place the tortillas chips into the hot oil. DO NOT OVERCROWD THE FRYING PAN.
- Fry the tortillas on each side for a minute or less, or until you get the golden brown color. Remember to be present the entire time because the tortillas will cook fast.
- After you remove each batch, transfer onto a baking sheet and immediately sprinkle kosher salt onto the tortillas chips. This step is essential as it is the best way to provide seasoning to the corn chips.
Review the recipe card below for more details.
If you’re looking for a dip to accompany these gluten free corn chips, visit my recipes for Seafood Dip with Crab and Healthy Guacamole.
Other foodie recipes that include gluten-free ingredients:
Gluten Free Corn Chips
Easy Gluten free corn tortilla recipe is great for guacamole, queso, or even salsa. Recipe only calls for 3 ingredients!
Ingredients
- 8-10 Yellow corn tortillas (extra thin)
- Peanut Oil for Frying
- Kosher Salt
Instructions
1. Pre-heat your oven to 200 degrees Fahrenheit.
2. Using a baking sheet, dehydrate your yellow corn tortillas by placing the 8-10 tortillas on the baking sheet and bake tortillas in the oven for 2-3 minutes.
3. Flip the tortillas on the other side and bake for 2-3 minutes.
4. Remove tortillas as set aside to cool for 3 minutes or so.
5. Pour peanut oil in a frying pan and heat to 300-350 degrees Fahrenheit.
6. Stack tortillas together and transfer on a cutting board and cut in half.
7. Next, cut the two half tortillas into another half. You should have little triangles.
8. By now, your oil should hot or almost there. Make sure you have a the baking pan nearby.
9. In small batches, place the tortillas chips into the hot oil. DO NOT OVERCROWD THE FRYING PAN.
10. Fry the tortillas on each side for a minute or less, or until you get the golden brown color. Remember to be present the entire time because the tortillas will cook fast.
11. After you remove each batch, transfer onto a baking sheet and immediately sprinkle kosher salt onto the tortillas chips.
Notes
- Note 1: Vegetable oil is an alternative frying oil for this recipe
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 53mgCarbohydrates: 13gFiber: 2gSugar: 0gProtein: 2g