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Tortilla Chips Recipe

Name: Barrio Tacos Lakewoods Tortilla Chips Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces corn tortillas (6-inch); 1 cups vegetable oil (for frying) or oil for brushing; 1 tsp fine sea salt; 2 pcs ripe tomatoes, seeded and finely diced; 0.5 pcs medium white onion, finely diced; 0.25 cups fresh cilantro, chopped; 1 pcs jalapeño, seeded and minced (optional); 1 tbs fresh lime juice; 0.5 tsp salt; 2 pcs ripe avocados; 1 tbs fresh lime juice; 0.5 tsp salt; 1 tsp optional: diced tomato or a pinch of cumin; 1 cups sharp cheddar, shredded; 0.5 cups milk; 1 tbs butter; 1 tbs all-purpose flour; 0.25 tsp salt; 0.25 tsp optional: pinch of cayenne or smoked paprika; 0.5 cups canned black beans, rinsed and drained; 0.5 cups canned or fresh corn kernels; 0.25 cups red bell pepper, finely diced; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.25 tsp salt

Inspired by Barrio Tacos Lakewood

Time40m

Serves4

Choose 4 Toppings

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Ingredients

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Homemade Tortilla Chips

12 pieces corn tortillas (6-inch)

1 cups vegetable oil (for frying) or oil for brushing

1 tsp fine sea salt

Topping 1 — Fresh Pico de Gallo

2 pcs ripe tomatoes, seeded and finely diced

1/2 pcs medium white onion, finely diced

1/4 cups Fresh cilantro, chopped

1 pcs jalapeño, seeded and minced (optional)

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

Topping 2 — Smooth Guacamole

2 pcs ripe avocados

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1 tsp optional: diced tomato or a pinch of cumin

Topping 3 — Queso (Cheese Sauce)

1 cups sharp cheddar, shredded

1/2 cups Milk

1 tbs Butter

1 tbs 00 bread flour

1/4 tsp Celtic sea salt

1/4 tsp optional: pinch of cayenne or smoked paprika

Topping 4 — Black Bean & Corn Salsa

1/2 cups canned black beans, rinsed and drained

1/2 cups canned or fresh corn kernels

1/4 cups red bell pepper, finely diced

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1/4 tsp Celtic sea salt

Method

Homemade Tortilla Chips

Prepare Tortillas

Stack the 12 corn tortillas and cut each tortilla into 6 wedges (like slicing a pizza). You will have about 72 chips.

Fry Method (crispest)

Pour about 1/2–1 cup vegetable oil into a heavy skillet to reach roughly 1/4 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a small piece of tortilla sizzles and browns in 10–15 seconds. Fry chips in batches (do not overcrowd) for about 1 to 1.5 minutes per side, or until crisp and light golden. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with fine sea salt.

Baked/Healthier Method (alternate)

Preheat oven to 375°F (190°C). Lightly brush both sides of tortilla wedges with a thin layer of oil or spray. Arrange in a single layer on a parchment-lined baking sheet. Bake 8–12 minutes, flipping once at about 6 minutes, until edges are crisp and lightly browned. Immediately sprinkle with fine sea salt.

Allow chips to cool to warm/cool before topping so they remain crisp. Keep chips in an airtight container if making ahead (best eaten within 24 hours).

Fresh Pico de Gallo

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), lime juice and 1/2 tsp salt in a bowl. Stir gently and taste; adjust salt and lime as needed. Let rest 10–15 minutes for flavors to meld before serving on chips.

Smooth Guacamole

Halve, pit and scoop avocados into a bowl. Mash with a fork to your desired texture. Stir in 1 tablespoon lime juice and 1/2 tsp salt; add optional diced tomato or pinch of cumin if desired. Taste and adjust seasoning. Keep covered with plastic touching surface to prevent browning until serving.

Queso (Cheese Sauce)

In a small saucepan, melt 1 tablespoon butter over medium-low heat. Whisk in 1 tablespoon flour and cook 30–45 seconds to form a roux without browning. Gradually whisk in 1/2 cup milk until smooth. Cook, stirring, until the mixture thickens slightly (1–2 minutes). Reduce heat to low, add shredded cheddar in handfuls, stirring until fully melted and smooth. Stir in 1/4 tsp salt and optional pinch of cayenne or smoked paprika. Keep warm over the lowest heat, stirring occasionally, or transfer to a small serving pot to keep warm.

Black Bean & Corn Salsa

Combine rinsed black beans, corn kernels, diced red bell pepper, chopped cilantro, 1 tablespoon lime juice and 1/4 tsp salt in a bowl. Stir to combine and taste; adjust lime and salt. Chill briefly or serve at room temperature over chips.

Assembly & Serving

Arrange warm tortilla chips on a large platter or individual plates. Offer the four toppings (pico de gallo, guacamole, queso and black bean & corn salsa) in separate bowls so guests can choose. For nacho-style plating: spread chips on an oven-safe tray, spoon queso over hot chips, then add black bean & corn salsa and a few dollops of guacamole and pico de gallo. If you want the queso to penetrate chips, briefly broil the assembled tray 1–2 minutes until cheese bubbles (watch carefully).