Crispy baked homemade tortilla chips are easy to make from wraps, perfect for your favourite dip and so much more healthy than the packet version! Easily flavoured with your favourite herbs and spices. Vegetarian and Vegan.
Homemade Tortilla Chips
I’m a dipaphile. I often rustle up a bowlful of guacamole, hummus, or riff a bean-based concoction, normally enjoyed as an informal first course for supper, with something suitable as a dip carrier. There are many choices of edible implement: slicing up vegetables into crudities, a packet of crisps, Melba toast, or these homemade tortilla chips easily made from wraps.
When it’s just us, I have to admit that we do sometime commit the ultimate dipping solecism: a (gasp!) double dip. Although it’s normally not a true double dip; we flip our tortilla end for end, and dip the clean unbitten end. I’m sure purists would still be still horrified.
These homemade tortilla chips are perfect for a spicy guacamole or hearty hummus. They are very easy to make – cut one wrap per person into triangles, brush with olive oil, sprinkle with salt and pepper and maybe a pinch of spice, and bake in the oven for about 10 minutes until golden.
For the spices, I’ve tried cumin, chilli, harissa or celery salt; I don’t really have a favourite, going with how I’m feeling at the time, and what works best for the dip I’m serving. I’m sure there are plenty of others that would work just as well. Experiment!
The one thing you do have to be careful about with these homemade tortilla chips is that when cooking them the time between underdone and overdone is tight. When testing this recipe, we burnt a couple of batches by not being sufficiently attentive to the oven. Don’t turn your back, even for a second. If you do, they’re bound to burn. Experiment to find out exactly how long they take in your oven, and keep a close eye on them after about eight minutes baking.
While it’s lovely to have enough time to make our own dips, there are occasions when we’re pushed for time but still want that relaxed ambiance that comes from a glass of something suitable, a plate of chips and a dip. For exactly these situation, Philadelphia have launched Flip & Dip, made from light as air whipped Philadelphia cheese, topped with a choice of either Sweet Chilli, Mexican Salsa or Caramelised Onion. They come in a pot with the topping on the bottom, so to serve simply peel off the foil topping, and flip out onto a plate, then dip!
There’s a flavour for everybody, so Philadelphia Flip & Dips are perfect for a summer party, partnered with our homemade tortilla chips. But there is a downside to a deliciously moreish treat like these dips: you might flip, completely forget yourself and double dip. Instant party!
Other than the number one faux pas of double dipping, these are the top five things Brits have done while sharing a dip
- Eaten the last crisp/crudité (19%)
- Licked your fingers clean before picking up another crisp (9%)
- Licked your knife (9%)
- Cleaned the plate or bowl with your finger (8%)
- Licked the plate or bowl clean (4%)
The Philadelphia Flip and Dips are available from Tesco and Asda for a RRP of £1.49.
Are you a double dipper? Join in the conversation on social on #FlipandDip
These easy to make homemade tortilla chips take no time, are perfect for dips, and are healthy and vegan also!
- 1 wrap
- 1 tsp olive oil
- salt and pepper
- 1 tsp spices (choice)
Place a pizza stone or baking tray in the oven. Preheat to 220C/425F/Gas mark 7.
Cut the wrap into strips, and then cut each strip into triangles. Brush each triangle with olive oil. Sprinkle with salt and pepper and your choice of spice, if wanted. Try cumin, chilli, harissa or celery salt.
Place on the pizza stone and bake for about 10 minutes until golden and crisp.
- When baking these watch them very carefully. They go from underdone to burnt in a matter of seconds.
- This recipe is 4 Weight Watchers Smart Points per portion
Homemade tortilla chips recipe commissioned by Philadelphia. All opinions our own.