How to make Homemade Baked Sourdough Tortilla Chips

If you’re looking to expand your from scratch recipes, you will love these baked sourdough tortilla chips!

Easy, homemade, and baked to crispy perfection, these chips are made with simple ingredients and are so much more nutritious than their store-bought alternative.

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Why you will love this recipe

• Naturally Fermented – Made with sourdough starter, these tortilla chips are naturally risen for added flavor and nutrition.
• Healthier (Baked) – This version is baked for less fat, yet just as crisp as the deep fried version.
• Delicious – Since these are fermented with sourdough starter, they are much more flavorful.
• Easy – Making these homemade tortilla chips is easier than you may think!

Looking for a recipe for tortillas made with fresh milled flour? CLICK HERE!

Ingredients for making Sourdough Tortilla Chips

• Sourdough Tortillas – You will need a batch of my SOURDOUGH TORTILLAS which makes 6 tortillas. Homemade tortillas are super easy to make!
• Oil – You may use olive oil, avocado oil, or melted coconut oil.
• Salt
• Optional spices – These are even more delicious if you add extra spices such as Cumin, Cayenne, Chili powder, and Garlic powder.

Full ingredient amounts can be found in the recipe card below

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For this recipe, I use fresh milled flour (HARD WHITE WHEAT).

To mill the wheat berries above, I use the NUTRIMILL GRAIN MILL

Step-by-Step Instructions for making homemade Sourdough Tortilla Chips

NOTE: You can use store-bought tortillas for this recipe if you don’t want to make your own tortillas.

Make the Sourdough Tortillas

Make the homemade sourdough tortillas according to my SOURDOUGH TORTILLA RECIPE:

Ingredients needed:

1/2 cup filtered water

1/2 cup sourdough starter – You can use sourdough discard or active sourdough starter.

2 cups flour – I used freshly milled whole wheat flour, but you can use all purpose flour as well.

1 tsp salt

The night before you want to make these, add the water, sourdough starter, flour, and salt (optional) to a medium bowl and mix as well as you can with a spatula or dough whisk.

This will be a stiff dough. Finish mixing with your hands, kneading until you have a smooth ball of dough.

Knead the sourdough tortilla dough for 10 minutes until smooth and elastic.

Cover with plastic wrap and allow to ferment for at least 12 hours.

The next day when you are ready to make them, preheat a large cast iron skillet on medium-high heat. Divide the dough into 6 equal pieces.

Flatten slightly with the palm of your hand and roll out with a rolling pin on a lightly floured work surface as thin as possible. Roll each dough ball from the center to the outer edges.

Alternatively, you can shape these using a tortilla press.

NOTE: If you find that the tortilla dough keeps springing back while trying to roll out, let the dough rest for 5-10 minutes and then roll out the dough.

I like to place each rolled out tortilla on a piece of parchment paper until I am ready to cook.

Preheat a cast iron pan over medium heat.

Once you have them rolled out, start cooking them on the preheated skilled.

Add 1-2 tsp olive oil or coconut oil to the hot pan. Add the tortilla.

They will take about 2-3 minutes on one side, flip and cook another 1-2 minutes, or until golden brown.

Make the Tortilla Chips

Allow the cooked tortillas to cool completely before making the tortilla chips.

Preheat the oven to 350 degrees F.

Using a sharp knife or a pizza cutter, cut each tortilla into triangles by first cutting down the center and then proceed to cut each half into half and so on.

In a medium sized mixing bowl, add the oil, salt, and optional spices.

Add a few chips at time making sure they are evenly coated in the oil and spices.

Place on a parchment paper lined baking sheet.

Bake for 15 minutes, stirring once halfway through the baking time.

Allow to cool on a cooling rack with a paper towel underneath for optimum crispness.

Storage Tips

Store cooled tortilla chips in an airtight container or plastic bag at room temperature for up to 3 days. To re-crisp, place in the oven at 350 degrees F for 5 minutes.

Serving Suggestions

My favorite way to serve these tortilla chips is to top them with salsa, cheese, olives, and sour cream.

Use your homemade sourdough tortilla chips to dip in your favorite sauce.

Use the chips as a mini pizza crust and top with your favorite pizza toppings. Put under the broiler in your oven for 1-2 minutes for a delicious treat!

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