Sourdough tortilla chips are one of our all time favorite snacks! Perfect with salsa, nachos, or plain, your family is sure to turn to this recipe again and again. I think you’ll find this quickly becomes a household favorite!
I love a quick and easy recipe, and this sourdough tortilla chip recipe is simple and delicious. It’s an easy staple to make at home! I love crunchy snacks, like cheesy sourdough crackers, because they have way less ingredients than store bought and all of the benefits of sourdough. Just like this recipe!
Cook Book
Ingredients
Like all recipes, these tortilla chips taste better when you use quality ingredients. Here is what I like to use.
- Fed Sourdough Starter: In this recipe it isn’t too important that your starter is at its peak. It can be a little flat, but you don’t want to use really inactive discard or you won’t get any of that light and airy-ness you are looking for in a chip.
- Masa: Or cornmeal. No they are not the same thing. They are processed differently, but in this recipe you can use either one and it doesn’t seem to change the end result.
- Salt: I like to use pink Himalayan or sea salt.
- Oil: I prefer to use avocado oil for this recipe, but you can use your oil of choice. It’s always best to stay away from seed oils.
Sourdough Tortilla Chips Recipe
Now it’s time to start making your sourdough tortilla chips! They are a fun recipe because you can have them done in a few hours, or you can long ferment for maximum benefits.
Step 1. Add starter, masa, and salt to large bowl and then mix. Add oil and mix until combined. Then squeeze dough by hand until completely mixed. The texture should be similar to biscuit dough.
Step 2. Knead dough on countertop briefly to develop gluten, and then shape into a loaf. Cut dough in half and flatten.
Step 3. Wrap tightly in plastic wrap. Then chill in fridge for 1-12 hours, depending on desired taste.
Step 4. Take dough out of plastic wrap. Now cut in half. Place on parchment on top of a pan. Roll out dough as thin as possible, and try to keep dough in a rectangle.
Step 5. Cut dough with a pizza roller or desired tool, into desired shape. Then brush the top of the dough with oil.
Step 6. Salt dough with coarse salt. Now bake in oven at 350 for 20 minutes.
Step 7. Repeat steps 4-6 with remaining dough.
Tips for Making Tortilla Chips
- Dry Dough: After fermentation my dough was a little dry. To make it easier to work with I added a bit of oil and worked it into the dough.
- Use a Tortilla Press: Do you have a tortilla press? Use it! I think it would be so much easier than what I did. In fact, I think I’m going to get myself one!
- Thinner the Better: To really get your chips crispy, you want them as thin as you can possibly get them! If you roll it out and you think it’s thin enough, roll it out some more.
Sourdough Starter
Sourdough Tortilla Chips
Ingredients
- 2 Cup Starter Fed
- 2 Cup Messa Or Corn Meal
- 1 tsp Salt
- 1/2 Cup Avocado Oil or Your Choice of Oil
Instructions
- Add starter, masa, and salt to large bowl and mix. Add oil and mix until combined. Then squeeze dough by hand until completely mixed. The texture should be similar to biscuit dough.
- Knead dough on countertop briefly to develop gluten, and shape into a loaf. Cut dough in half and flatten.
- Wrap tightly in plastic wrap. Chill in fridge for 1-12 hours, depending on desired taste.
- Take dough out of plastic wrap. Cut in half. Place on parchment on top of a pan. Roll out dough as thin as possible, and try to keep dough in a rectangle.
- Cut dough with a pizza roller or desired tool, into desired shape. Brush the top of the dough with oil.
- Salt dough with coarse salt. Bake in oven at 350 for 20 minutes.
- Repeat steps 4-6 with remaining dough.
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