Homemade Tortilla Chips with Tomato Sauce
Crispy homemade tortilla chips made from a simple dough of flour, cornmeal, and olive oil, pan-seared then baked until golden. Served with a fresh tomato sauce brightened by white wine vinegar, honey, and fresh herbs, spiked with red chili heat.
Ingredients
- 1 ¼ cups all-purpose flourwhole wheat flour1:1nutty flavor
increases density
- 1 ¾ oz fine cornmeal (polenta), 2-minute variety
- 1 tsp salt
- ½ tsp baking powder
- 4 tbsp olive oil
- 0.0 cups water
- all-purpose flour, for dustingwhole wheat flour1:1nutty flavor
increases density
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- 1 whole red chili, large, fresh
- ½ whole onion
- ½ bunch fresh herbs, mixeddried herbs1:3concentrate flavors
less fresh taste
- 7 oz canned crushed tomatoes, peeled
- 1 tbsp honey
- 1 tbsp white wine vinegar
- salt, to taste(optional)
Instructions
- 1
Mix flour, cornmeal, salt, and baking powder together.
- 2
Add olive oil and water, then knead until smooth and moist.
- 3
Cover with plastic film and rest for approximately 30 minutes.
- 4
For the sauce: halve the red chili, remove seeds, and slice thinly.
- 5
Finely chop the onion and fresh herbs.
- 6
Combine chili, onion, and herbs with canned tomatoes, honey, and white wine vinegar.
- 7
Season with salt and let rest until serving.
- 8
Divide dough into four portions and roll each into a disc approximately 9 ½" in diameter on a floured surface.
- 9
Heat a dry non-stick skillet and sear each disc on both sides for approximately 1 minute.
- 10
Remove from skillet and cool.
- 11
Preheat oven to 400°F with fan circulation.
- 12
Cut tortillas into three strips each, then cut into triangles.
- 13
Mix remaining olive oil with paprika, garlic powder, and salt.
- 14
Brush the oil mixture onto chips and spread on a parchment-lined baking sheet.
- 15
Bake for approximately 5 minutes until crispy.
- 16
Serve warm or cold with tomato sauce.
Tips
Resting the dough allows gluten to relax, making the tortillas easier to roll thin.
Searing the tortillas before baking sets their structure and prevents excessive oil absorption.
Make the sauce ahead and chill to allow flavors to meld.
Good to Know
Room temperature in an airtight container for up to 3 days. Sauce keeps refrigerated for up to 5 days.
Dough can be prepared up to 4 hours ahead and refrigerated. Tortillas can be seared and cooled in advance, then baked just before serving for maximum crispness.
Serve warm or at room temperature with tomato sauce on the side.
Common Mistakes
Do not skip the dough rest to avoid dense, tough tortillas.
Do not use high heat for pan-searing to avoid charring before they cook through.
Do not crowd the baking sheet to ensure even crisping.
Do not exceed 5 minutes baking to avoid burning.