Late July's Sweet Potato Multigrain Tortilla Chips contain inflammatory seed oils (sunflower and safflower oil) that promote inflammation and oxidative stress. This DIY version replaces those oils with stable, heart-healthy avocado oil while maintaining the same wholesome blend of organic corn, sweet potato, and chia seeds for superior nutrition without industrial processing.
Based on: Sweet Potato Multigrain Tortilla Chips
· Makes approximately 40 servings (about 5 large bags worth)
· Serving: 1 oz (about 12-15 chips)
Why This Recipe is Seed Oil Free
Commercial Sweet Potato Multigrain Tortilla Chips from Late July Snacks often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sweet Potato Multigrain Tortilla Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic masa harina (stone-ground corn flour)
680g (about 4 cups) · Bob's Red Mill Organic Masa Harina
Forms the crispy chip base and provides authentic corn flavor and structure.
Balances the earthy corn and sweet potato flavors with subtle natural sweetness.
Filtered water
360-420ml (about 1.5-1.75 cups) · Filtered tap water or spring water
Hydrates the masa to form pliable dough that can be rolled thin for crispy chips.
Instructions
Step 1. Preheat your oven to 350°F (175°C) and line 3-4 large baking sheets with parchment paper. In a large mixing bowl, whisk together 680g masa harina, 120g sweet potato flour, 12g sea salt, and 24g organic cane sugar until evenly distributed — this dry mixing is crucial because sweet potato flour can clump.
Step 2. In a separate bowl, whisk together 180ml avocado oil with 360ml filtered water until well emulsified (about 1 minute of vigorous whisking). Create a well in the center of the dry ingredients and pour in the oil-water mixture. Using a wooden spoon or your hands, mix until a soft, pliable dough forms. If the dough feels too dry and cracks when pressed, add water 1 tablespoon at a time up to 60ml more. The dough should feel like soft modeling clay.
Step 3. Divide the dough into 8 equal portions (about 140g each). Working with one portion at a time, roll between two sheets of parchment paper until paper-thin (about 1-2mm thick) — thinner chips will be crispier. Use a pizza wheel or sharp knife to cut into 2-3 inch triangular shapes. Carefully transfer cut chips to prepared baking sheets, leaving small gaps between pieces.
Step 4. Sprinkle the cut chips evenly with 45g chia seeds, gently pressing them into the surface so they adhere during baking. This step is important for even distribution and prevents the seeds from falling off the finished chips.
Step 5. Bake in preheated oven for 12-15 minutes, rotating pans halfway through, until chips are golden brown and completely crispy when cooled (they should make a sharp snapping sound when broken). Thinner areas will brown faster, so remove any overly dark chips early. Let cool completely on baking sheets for 5 minutes before transferring to storage containers — they'll continue crisping as they cool.
Step 6. Store in airtight containers or zip-top bags for up to 2 weeks at room temperature. For maximum crispness, add a small silica gel packet to each container or store with a piece of bread (replace bread every 3 days). These chips pair excellently with guacamole, salsa, or eaten plain as a wholesome snack.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For longer storage, freeze in portions for up to 3 months. Do not refrigerate as this will make chips stale faster.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$0.60
Savings52%
Initial ingredient investment is around $57 but yields multiple batches. The per-serving cost drops significantly with bulk buying, and you avoid inflammatory seed oils and preservatives found in commercial versions.