This organic tortilla chip contains inflammatory seed oils (sunflower, safflower, and/or canola oil) that promote inflammation and oxidative stress. DIY version replaces these with stable avocado oil for frying, uses organic masa flour, and eliminates any processing concerns while delivering the same satisfying crunch.
Based on: Organic Restaurant Style Salted Tortilla Chips
· Makes approximately 25 servings
· Serving: 1 oz (28g)
Why This Recipe is Seed Oil Free
Commercial Organic Restaurant Style Salted Tortilla Chips from 365 Whole Foods Market 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 Organic Restaurant Style Salted Tortilla Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic white corn masa flour
500g (about 4 cups) · Bob's Red Mill Organic White Corn Masa Harina
Forms the base structure of the chips, providing complex carbohydrates and authentic corn flavor
High smoke point oil that creates crispy texture without inflammatory compounds found in seed oils
Fine sea salt
15g (1 tablespoon) · Redmond Real Salt Fine Sea Salt
Enhances flavor and helps bind the masa dough together
Filtered water
375ml (1.5 cups) · Filtered or spring water
Hydrates the masa flour to form workable dough
Instructions
Step 1. Combine 500g (4 cups) masa flour with 15g (1 tablespoon) fine sea salt in a large mixing bowl. Whisk together to distribute salt evenly throughout the flour - this ensures consistent seasoning in every chip.
Step 2. Gradually add 375ml (1.5 cups) warm filtered water while mixing with a wooden spoon, then knead by hand for 3-4 minutes until you achieve a smooth, pliable dough that holds together without cracking. The dough should feel like soft Play-Doh - if too dry, add water 1 tablespoon at a time; if too wet, add masa flour 1 tablespoon at a time.
Step 3. Divide dough into 25 portions (about 35g each). Keep unused portions covered with a damp towel to prevent drying. Working with one portion at a time, roll between two sheets of parchment paper or plastic wrap to 1-2mm thickness - thinner chips will be crispier but more fragile. Cut into triangular chip shapes about 2-3 inches wide using a sharp knife or pizza cutter.
Step 4. Heat 750ml (3 cups) avocado oil in a heavy-bottomed pot or deep fryer to 350°F (175°C) - use a thermometer for accuracy as temperature is critical. Oil should be at least 3 inches deep to fully submerge chips. Test with a small piece of dough: it should sizzle immediately and float to the surface within 10-15 seconds.
Step 5. Fry chips in small batches (6-8 pieces) for 2-3 minutes, flipping once halfway through, until golden brown and bubbling stops (indicating moisture has evaporated). Remove with slotted spoon and immediately drain on paper towels. Season lightly with additional fine sea salt while hot so it adheres properly.
Step 6. Allow chips to cool completely before storing - they will continue crisping as they cool. Store in airtight container at room temperature for up to 1 week. Serve immediately or store for later use. Each serving is about 7-8 chips (28g total).
Storage
Store in airtight container at room temperature for up to 1 week. Do not refrigerate as humidity will make chips stale. For maximum freshness, store with a small packet of food-grade silica gel to absorb moisture.
Cost Comparison
Cost per serving (homemade)$0.63
Cost per serving (store-bought)$0.44
Savings-43%
DIY costs more upfront due to premium organic ingredients and healthy frying oil, but provides superior nutrition by eliminating inflammatory seed oils. Long-term health benefits justify the extra cost.