There’s nothing like fresh tortilla chips made from scratch — truly fresh, from masa harina corn tortillas. This is a recipe you’ll want to save.
- You Can Make Blue Corn Tortillas?
- Health Benefits of Blue Corn
- Can I Substitute Different Masa Harina?
- What If I Don’t Have A Tortilla Press?
- Recipe
You Can Make Blue Corn Tortillas?
Yes — you can make tortillas with blue corn. Some brands, like Maseca Azul, offer masa harina made from blue corn. It’s less common than white or yellow masa, but it’s a fun option to try when you want a distinctive color and a slightly different flavor.
I picked blue corn for the color to complement the yellow of my Pineapple Tomatillo Salsa, not just for health reasons. The hue makes a pretty presentation alongside bright salsas.
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Health Benefits of Blue Corn
Blue corn contains anthocyanins, the same pigments that give blueberries and other blue or purple produce their color. Anthocyanins are natural antioxidants with anti-inflammatory properties, so incorporating blue foods into your diet can add valuable nutrients.
This Maseca Azul blue corn flour had to be special ordered — it’s not stocked in the local stores here.
Can I Substitute Different Masa Harina?
Absolutely. White or yellow masa harina can be used interchangeably with blue masa in a 1:1 ratio. The method is the same; only the color and subtle flavor notes will differ.
Ingredients
Believe it or not, traditional corn tortillas require just three basic ingredients: masa harina, water, and a pinch of salt. The dough comes together quickly, and once mixed you divide it into about 16 portions to press into tortillas.
What If I Don’t Have A Tortilla Press?
A tortilla press makes the job quicker and more consistent, but it isn’t essential. A rolling pin works fine. Another simple technique is to turn two flat plates bottom to bottom and press the dough between them, using plastic to keep the dough from sticking.
Whichever method you use, place the dough between pieces of cut plastic (ziploc bags work well) so you can easily lift the formed tortilla onto the hot skillet.
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Cooking the Raw Tortillas
Cook the pressed tortillas on a hot comal or skillet first to set their shape — about 90 seconds per tortilla (30 seconds per side with a little extra turn as they puff). After cooking, stack and cover them so they finish steaming gently and stay pliable.
I prefer using an air fryer for chips because it’s quicker and uses less oil. If you prefer deep frying, heat vegetable or peanut oil to 350°F and fry until golden.
Where Would You Serve These Chips?
These chips are versatile and pair well with many Mexican-style salsas and sides. They’re especially good with:
- Roasted Pineapple Tomatillo Salsa
- Street Corn Salad
- Pico de Gallo
How Long Will Homemade Tortilla Chips Keep?
Homemade chips are best the same day. Stored in an airtight container, they may stay acceptable for up to two days, though they’ll lose some crispness. Leftovers make excellent chilaquiles the next morning.
Recipe
Homemade Tortilla Chips from Scratch
For more details, see the recipe information below.
Equipment
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Tortilla press (or rolling pin / plates)
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Skillet or comal
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Air fryer or oven
Ingredients
- 2 cups Masa Harina, blue corn flour (or white/yellow)
- 1 ¼ cups Water
- Cooking Spray, like Pam
- 1 teaspoon Salt
Instructions
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Place masa harina in a bowl and pour the water over it. Mix with your hands until you form a soft dough. Depending on your flour and humidity, you may need more water — add 1 tablespoon at a time until the dough holds together and can be flattened without cracking.
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Divide the dough into 16 equal pieces and roll each into a ball. Keep the dough covered with a damp towel to prevent drying while you work.
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Cut a gallon-size ziploc in half to make two sheets of plastic. Place a dough ball between the plastic and press with a tortilla press (or flatten with a rolling pin or plates) until the tortilla is about 5 inches across.
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Heat a skillet or comal over medium heat. Remove the tortilla from the plastic and cook on the hot surface for about 30 seconds, flip for 30 seconds, flip again for another 30 seconds (about 1½ minutes total). Keep cooked tortillas covered so they stay warm while you finish the rest.
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Stack the cooked tortillas on a cutting board and cut each into four triangles.
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Preheat the air fryer to 400°F for 5 minutes. Place the tortilla triangles in the basket in a single layer (work in batches as needed). Spray with cooking spray, sprinkle with salt, and cook 5–6 minutes at 400°F. They may be slightly chewy right out of the fryer but will crisp as they cool. You can also bake them on a sheet in the oven, watching closely to avoid burning.
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To deep fry instead, heat vegetable or peanut oil to 350°F and fry until golden, then drain on paper towels.
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Important: Use a scale for dry ingredients when possible for accuracy. If you don’t have a scale, stir the flour lightly and use the spoon-and-level method. Too much flour will make the dough dry and crumbly.
Notes
Calories from Fat 9
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates. If you have specific dietary requirements, verify nutrition using package labels. 24Bite®, Kim Guzman, and Christian Guzman are not responsible for adverse reactions or outcomes from using these recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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