Simply Nature's multi-grain tortilla chips contain inflammatory seed oils (organic sunflower and safflower oil) which promote inflammation in the body. This clean DIY version replaces those problematic oils with avocado oil, a stable monounsaturated fat with a high smoke point perfect for chip-making. You'll get the same satisfying crunch and multigrain nutrition without the inflammatory oils.
Based on: Multi Grain Tortilla Chips
· Makes approximately 45 servings (405 chips)
· Serving: 9 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Multi Grain Tortilla Chips from Simply Nature 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 Multi Grain Tortilla Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic masa harina (corn flour)
680g (about 4.5 cups) · Bob's Red Mill Organic Masa Harina
Primary base that provides the classic tortilla chip structure and corn flavor
Organic brown rice flour
170g (about 1.25 cups) · Bob's Red Mill Organic Brown Rice Flour
Adds nutritional density, fiber, and creates the 'multi-grain' texture
High smoke point healthy fat that replaces inflammatory seed oils for binding and crispness
Filtered water
240-300ml (1-1.25 cups) · Filtered tap water
Hydrates the masa to form workable dough - amount varies based on humidity
Instructions
Step 1. Prepare your workspace by preheating oven to 375°F (190°C) and lining 3-4 large baking sheets with parchment paper. In a large mixing bowl, whisk together 680g masa harina, 170g brown rice flour, 28g cane sugar, and 12g sea salt until evenly distributed - this takes about 2-3 minutes of vigorous whisking to prevent any clumping of the rice flour.
Step 2. Add 85g flax seeds and 85g sunflower seeds to the flour mixture, stirring gently to distribute. The seeds should be evenly scattered throughout - this ensures every chip gets some texture. Make a well in the center of the dry ingredients.
Step 3. In a measuring cup, combine 95ml avocado oil with 240ml filtered water, whisking vigorously for 30 seconds until well combined. Pour this mixture into the well you created in the dry ingredients. Using a wooden spoon or your hands, mix from the center outward until a cohesive dough forms - this takes 3-4 minutes of mixing. The dough should hold together when squeezed but not be sticky. If too dry, add water 1 tablespoon at a time. If too wet, add masa harina 1 tablespoon at a time.
Step 4. Divide the dough into 4 equal portions (about 325g each). Working with one portion at a time, roll the dough between two sheets of parchment paper to 1/8 inch thickness (about 3mm) - this is critical for even cooking. The thinner you roll, the crispier your chips will be. Use a pizza cutter or sharp knife to cut into triangular chip shapes, roughly 2 inches at the base. Remove excess dough scraps and re-roll.
Step 5. Carefully transfer cut chips to prepared baking sheets, spacing them 1/4 inch apart - they shouldn't touch but don't need much space as they don't spread. Bake for 12-15 minutes, rotating pans halfway through, until chips are golden brown and crispy at the edges. They should make a slight crackling sound when done. Let cool on baking sheets for 5 minutes - they'll continue crisping as they cool.
Step 6. Store completely cooled chips in an airtight container with a tight-fitting lid. They'll stay crispy for 7-10 days at room temperature. For maximum freshness, add a small silica gel packet or a piece of bread (replaced daily) to absorb any moisture. Serve with guacamole, salsa, or eat plain. Each serving is exactly 9 chips (28g) to match the commercial nutrition profile.
Storage
Store in airtight container at room temperature for 7-10 days. Chips may lose crispness in humid weather - re-crisp in 300°F oven for 3-5 minutes if needed. Do not refrigerate as this creates moisture issues.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.35
Savings49%
Significant upfront ingredient cost but massive long-term savings. Most ingredients like rice flour and seeds will last many batches, making subsequent batches even cheaper at around $0.12 per serving.