Baked Sourdough Tortilla Corn Chips Recipe (Active or Discard Starter)

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Last update on August 2 , 2023

Are you ready to contribute one more awe-inspiring homemade sourdough formula to your repertory ? Good . Because these crispy , flaky sourdough corn whisky flake are fit to be a repeat guest at your table ! They ’re unbelievably loose to make , with a compromising recipe to accommodate your docket . As with all ferment sourdough dainty , homemade sourdough corn whiskey chip are a healthier choice to processed stock - corrupt snacks . Made with either sassy ( participating ) or discarded sourdough starter , this is also a great style to utilize up special starter .

ideate if tortilla chips , pita chips , and crackers got together to make a pleasant-tasting crunchy baby . This adust sourdough corn whisky chips recipe is exactly that !

If you ’ve made our infamousherbed whole wheat berry sourdough crackersbefore , this is going to feel extra easy and intimate ! The process of making scorched sourdough Zea mays chip is basically the same , but with even few steps and ingredients . As much as I screw those crackers , the approaching summertime season had me hunger something a little different . Sourdough edible corn chips are theperfectdipping fellow traveler forsalsa , guacamole , bean dip , hummus , or even alongside a dinner of soup , Lens culinaris , orchili !

You will ask an establishedsourdough starterto make baked sourdough corn chips . If you do n’t have astarter yet , do n’t rub ! tick outthis articleto instruct how to make your own freshman from scratch at dwelling . Or , for even less fuss , pick up anorganic sourdough starter from our shop . Once you have an accomplished starter , you’re able to savour bake rusticsourdough lolly , focaccia , pizza gall , crackers , and more !

A close up image of a bowl of sourdough corn chips. They are golden to golden brown in color and triangular in shape. Specks of sea salt are visibly baked into the top of the chips. The bowl is overflowing with a few chips scattered around the perimeter of the bowl.

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INGREDIENTS

This recipe makes 2 full baking sheets orapproximately 6 to 7 dozensourdough tortilla edible corn chips ( bet on the size of it and conformation you trend them ) . The full recipe is perfect for a family , party , gather , or a few days of snacking . With just the two of us here , we sometimes make a half - slew only . They ’re so addicting , we ’d devour them all in a day or two otherwise ! They do stay put crunchy for several days with right depot .

DIRECTIONS

1) Mix dough

In a large admixture bowl , fuse all of the ingredientslisted above : 1 cup cornmeal or masa flour , 1 cupful sourdough starter , 1/2 teaspoonful of salt , and 1/4 cup rock oil or butter of choice . If you choose to use coco palm oil or butter , light heat it as needed to make it piano and easy to ferment with .

parched sourdough corn chips are amazing as - is , but feel free tospice them upif you ’d like . Sometimes we add a sprinkling ( about 1/4 tsp ) ofhomegrown garlic powderor Allium cepa powder , or even a little dash of lemon and chili pulverization for a fun twist!Everything - but - the - beigel seasoningand / or a smattering of grated cheese is also astonishing . Soon , I want to experiment with adding a handful of flax seminal fluid to the mix . you may add extra seasonings early with the dough , or lightly dust over the top later – once the rude chips are rolled out .

soundly mixthe dough until it is uniform . I normally start mixing with a fork or spoon , but then cease unify with my hand . The oil or butter prevents it from being too mucilaginous . The grain should be similar to cooky simoleons , but more rough from the Indian meal .

The sourdough corn chips ingredients are sitting inside of a white ceramic mixing bowl. Each ingredient is taking up a portion of the bottom of the bowl, the ingredients include corn meal, sourdough starter, coconut oil, and sea salt.

2) Split, Squish & Chill

Divide the bombastic dough lump intotwosmaller balls that are roughly the same size of it . ( That is , if you made a full great deal ; take form just one musket ball for a half - quite a little . ) Using your hand , form each ball into aflattened rectangle . We have been vegetarian for a loooong clip , but this step definitely reminds me of forming hamburger patties , if that serve … Mine generally stop up a little declamatory than my flattened hand , and about half an inch thick . retell for the second ball .

Wrapeach rectangle of doughin lambskin newspaper , charge card wrapper , or better yet , reusablebeeswax wraps ! The purpose is to prevent the dough from drying out . We set each one on a small collection plate , though you could put them together on one prominent plate – or skitter the plate all together and perplex them right in the fridge .

at long last , refrigerateyour flatten lucre for at least 30 minutes , up to several hours . This is where the recipe is nice and elastic for your agenda ! The main benefit of an protracted time in the fridge is added fourth dimension for the sourdough starter to ferment the cornmeal , which will make it slightly healthier and easy to concentrate . We typically let it sit for at least an hour .

3) Roll Out

Preheat the oven to350 ° F .

Once they ’ve had time to chill , remove the sourdough corn chip dough from the fridge . disregard a piece of parchment composition to the sizing of the baking sheet , or use a handysilicone baking mainsheet liner . Lightly dust the sheepskin newspaper / liner with a small amount of cornmeal . Carefully unwrap one lump of flatten boodle , set it in the center of the sheepskin paper , and then lightly dust the top of the dough with cornmeal as well . I like to do this on a largecutting board , which make it very gentle to transfer the cut raw chips onto the baking sheets .

Using a rolled PIN number , stray out the dough until it is decent and tenuous . The goal is about 1/16th of an inch chummy or less . The edge may get a slight ragged ; that ’s fine . Just work it back and forward and side to side to propagate the wampum as evenly as possible , while still maintain a relatively rectangular conformation . The thinner you roam them , the more sharp your sourdough corn chips will be !

4) Oil, Salt & Cut

Once the dough is rolled out , lightly brush the surface with a tenuous even cake ofolive oil . ensure to get the bound ! Then spit somecoarse sea saltover it as well . Here is where you could opt to add together a small extra flavouring of choice , if you did n’t already when mixing the dough . Or , keep them simply salted !

Next , issue the doughinto rows of either squares , strip , or Triangulum chips . The usance of a rolling pizza pie tender works very well for this . Anything in the approximate range of 1 to 2 inches is good . Squares are definitely the easy to cut , but triangle are fun too ! We are making sourdough cornchipsafter all . you may also practice apastry / pasta cutterto cut them and make fun wavy edge .

RepeatSteps 3 and 4 for the second piece of loot .

The sourdough corn dough is rolled out, brushed with oil, salted and cut into triangle pieces with a pizza cutter. It is sitting on parchment paper atop a wooden cutting board.

5) Bake

Slide the parchment paper with the cut chips onto a baking sheet . Each heap will need its own sheet . We bake two tray at one time , but if you only have one baking tack to lick with , have them take turns .

Bake on350 ° F for approximately 25 minutes * , until the chips turn softly golden dark-brown and curt . Rotate and flip the cooky sheets halfway through baking . It is common for the outmost edges to get “ done ” more quickly than the inner chips . Personally , I find it worthwhile toever - so - slightlyovercook the ragged sharpness in monastic order to get the ideal crunch in the relaxation of the batch . The more nippy your adust sourdough Zea mays fleck are out of the oven , the longer the crunch lasts in memory board .

When they are done baking , immediately channel your finished sourdough edible corn micro chip off of the baking sheet ( and parchment newspaper publisher ) and on to acooling wrack .

A wire cooling rack is full of freshly baked sourdough corn chips. Most are in a triangular shape aside from the odd ends and pieces. The rack isn’t quite big enough for all the chips so they are overlapping and stacked on top of each other in some sections. The chips are a nice golden to golden brown in color.

Note : Baking times will slightly variegate by case-by-case oven , how thin you roll out your chips , and also depending on if you broil one or two trays at a time .

6) Enjoy

The moment we ’ve all been wait for ! You ’ve belike already sampled a few by now … I always snack on those unorthodox out pieces justly away . They ’re too irresistible , and “ not pretty ” enough to make it to the plate anyway , right ? ! Right . Of course .

Now , dig out in ! These sourdough Indian corn chip are best freshly - sunbaked . Enjoy them any way you ’d like – with your favorite dips , or plain on their own . Your friends and crime syndicate are going to be SO impressed that you made homemade chips !

After they are to the full cool , put in the chips in anair - tight containerto defend maximum freshness and crunch . We wish to utilize aglass food for thought store container with snatch - on sealing hat . They may get a tad moth-eaten after 4 or 5 days in store , but ours do n’t commonly last that long anyway !

Fingertips clutch the corner of a triangular shaped sourdough corn chip. The coarse sea salt is visible baked into the top of the chip. the far corner of the chip has a dollop of guacamole on it, garnished with a chunk of tomato. In the background out of focus is a bowl of the chips with a ramekin of guacamole next to it.