Kirkland's organic tortilla chips contain inflammatory seed oils (sunflower and canola oil) that promote inflammation. This DIY version replaces them with heart-healthy avocado oil while maintaining the same crispy texture and authentic corn flavor.
Based on: Organic Tortilla Chips
· Makes approximately 40 servings
· Serving: 11 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Organic Tortilla Chips from Kirkland Signature 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.
Ingredients
Organic masa harina
680g (about 5.5 cups) · Bob's Red Mill Organic Masa Harina
Forms the corn base and provides authentic tortilla flavor and texture
Replaces inflammatory seed oils with heart-healthy monounsaturated fats for crispy texture
Fine sea salt
12g (about 2 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances corn flavor and provides essential minerals
Filtered water
480ml (about 2 cups) · Filtered tap water
Hydrates masa harina to form workable dough
Instructions
Step 1. Preheat oven to 375°F (190°C). In a large mixing bowl, combine 680g masa harina with 12g fine sea salt. Whisk thoroughly for 30 seconds to ensure even salt distribution throughout the flour — this prevents salty or bland spots in the final chips.
Step 2. Create a well in the center of the masa mixture. Heat 120ml avocado oil in microwave for 30 seconds until warm but not hot. Pour the warm oil into the well, followed by 480ml room temperature filtered water. Using a wooden spoon, stir from center outward for 2-3 minutes until a cohesive dough forms. The dough should feel slightly sticky but not wet — if too dry, add water 1 tablespoon at a time.
Step 3. Knead the dough on a clean surface for 3-4 minutes until smooth and pliable. Divide into 4 equal portions (about 320g each). Cover unused portions with damp kitchen towel to prevent drying. Working with one portion at a time, roll between two sheets of parchment paper to 1/8-inch thickness (about 3mm) — this creates chips with the perfect crunch-to-thickness ratio.
Step 4. Using a sharp knife or pizza cutter, cut dough into triangles approximately 2x2 inches. Each portion should yield about 40-45 triangle chips. Transfer chips to parchment-lined baking sheets, spacing them 1/2 inch apart to ensure even browning. Lightly brush tops with additional avocado oil using pastry brush — this creates the golden, crispy exterior.
Step 5. Bake for 12-15 minutes, rotating sheets halfway through, until chips are golden brown and crispy. They should sound hollow when tapped and break cleanly when bent. Cool completely on baking sheets for 10 minutes — they'll continue crisping as they cool. Store in airtight containers for up to 2 weeks at room temperature, or freeze in portions for up to 3 months.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For maximum crispness, add a silica gel packet. Can be frozen in freezer bags for up to 3 months. Re-crisp in 300°F oven for 3-5 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.18
Savings28%
While savings are modest per serving, the health benefits are significant — no inflammatory seed oils, higher quality ingredients, and better mineral content from real salt. Bulk buying masa harina and oil creates better economics over time.