Trader Joe's organic blue corn tortilla chips contain inflammatory seed oils (canola, sunflower, and safflower oil) that promote inflammation and oxidative stress. This DIY version replaces those problematic oils with heart-healthy avocado oil while using traditional nixtamalized blue corn masa to create authentic, nutrient-dense chips with superior flavor and no inflammatory fats.
Based on: Organic Blue corn tortilla chips
· Makes approximately 20 servings (560g of chips)
· Serving: 14 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Organic Blue corn tortilla chips from Trader Joe's 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 Blue corn tortilla chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic blue corn masa harina
300g (about 2.5 cups) · Bob's Red Mill Organic Blue Corn Masa Harina
Provides the traditional nixtamalized blue corn base with superior mineral content and authentic flavor compared to regular corn
Filtered water
180ml (about 3/4 cup) · Filtered or spring water
Hydrates the masa harina to form workable tortilla dough with proper elasticity
Fresh lime
2 medium limes (about 60ml juice) · Organic limes from grocery produce section
Adds traditional lime water (cal) that enhances mineral absorption and provides the subtle lime note in authentic blue corn tortillas
High-heat stable healthy fat for frying that creates crispy texture without inflammatory seed oils - provides monounsaturated fats instead of inflammatory omega-6 oils
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt or Celtic Sea Salt
Enhances flavor and provides essential trace minerals missing from refined table salt
Instructions
Step 1. Create lime water by juicing 2 organic limes into 180ml filtered water and let sit for 10 minutes. This traditional cal water helps activate the masa and adds the authentic lime note. Strain out any pulp through a fine-mesh strainer.
Step 2. In a large mixing bowl, combine 300g blue corn masa harina with the lime water gradually, mixing with your hands until a smooth, pliable dough forms. The dough should hold together when squeezed but not be sticky - add water 1 tablespoon at a time if too dry, or more masa if too wet. Let rest covered for 15 minutes to fully hydrate.
Step 3. Divide dough into 20 portions (about 24g each). Keep unused portions covered with a damp towel. Using a tortilla press or rolling pin between plastic wrap, press each portion into a thin 6-inch circle about 1-2mm thick. The thinner the better for crispy chips, but avoid tearing.
Step 4. Heat a cast iron or heavy skillet over medium-high heat. Cook tortillas for 45-60 seconds per side until lightly spotted but still pliable - don't fully cook as they'll finish in the oil. Stack cooked tortillas under a damp towel to stay flexible.
Step 5. Once cool enough to handle, cut each tortilla into 8 triangular wedges using a sharp knife or pizza cutter. Work in batches to keep tortillas from drying out and cracking.
Step 6. Heat 120ml avocado oil in a heavy-bottomed pot to 350°F (175°C) - use a thermometer for accuracy. The oil depth should be at least 2 inches. Test with one chip piece - it should bubble vigorously and float immediately.
Step 7. Fry chips in small batches (8-10 pieces at a time) for 1-2 minutes until golden brown and crispy, flipping once halfway through. Don't overcrowd or temperature will drop. Remove with slotted spoon to paper towel-lined plate.
Step 8. Immediately sprinkle hot chips with fine sea salt (about 1/4 teaspoon per batch) while oil is still hot so salt adheres properly. Cool completely before storing in airtight container. Chips stay crispy for up to 1 week at room temperature.
Storage
Store completely cooled chips in airtight glass container at room temperature for up to 1 week. Do not refrigerate as this creates moisture and sogginess. For longest shelf life, add oxygen absorber packet. Chips can be re-crisped in 300°F oven for 3-5 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.34
Cost per serving (store-bought)$0.50
Savings32%
Higher upfront ingredient cost but significant per-serving savings after 2-3 batches. The health benefits of eliminating inflammatory seed oils and adding trace minerals from real salt make the modest premium worthwhile. Bulk buying avocado oil and masa harina reduces long-term costs further.