Skip to main content

Gluten-Free Tortilla Chips- It's Easy To Make Your Own

Homemade gluten free tortilla chips


Take a gander at these golden crispy brown rice tortilla chips. 

I managed to eat the whole bowl, still slightly warm from the skillet.

Are you a salty crunchy snack person, or a sweet and creamy snack person? It's an easy question for me. I can answer it in my sleep. While dancing backwards blindfolded one hand tied behind my back (don't try this at home). Or even while insanely preoccupied attempting to balance my checkbook.

Wait. That's not true.

I never balance my checkbook. I haven't in twenty years (does that count as never, or only mostly never?).

Math and me? A match not made in heaven. I wrestle with math like Chuck Liddell vs a small furry creature. I am the creature- let's say, for instance, um, a small shivering bunny. Math is the Ice Man. It's more of a surrender than a smack down. I don't have the chops. Maybe it's because I used to draw in my fifth grade math class instead of listening to Mr. Martone (he summoned my mother to school at least twice to convey how serious a matter it was that this inattentive ten year old girl was not only refusing to focus on x = y in his tedious class, she was drawing pictures all over her math work sheets).

My checkbook balancing gifted mother (on several occasions) tried to lure me into her ordered world of numbers by telling me how much she "loved math" because "1 + 1 is always 2". When I would hear this (and the last time I heard this I was an adult with children of my own) I would sincerely think, It does? Not always. It can't always be 2. Sometimes it's 11. And my mind would be off wandering in a series of images (perhaps including bunnies of various size) never to return to the column of debit vs balance.

In my hard won wisdom years later I understand that not everyone encounters the world in the same way. Even though we share the commonality of our five senses, we do not see green in exactly the same shade, hear the exact same B flat, taste cilantro identically, or smell a rose as identical twins (roses smell like a musty basement to me- am I alone in this?). The sensation of touch is also highly individual. I confess I cut out each and every clothing tag lest it drive me completely, totally, remarkably insane (and who invented clothing tags, anyway? And why? Are they a special brand of torture devised to keep us Princess and the Pea types chronically distracted and itchy?).

What's up with THAT, I ask you?

But back to numbers. They may make perfect sense to you- and that's lovely (and lucky) for you, Dear Reader. I suppose. You'll sport a balanced checkbook. And multiply without using your fingers. But for those of us with brains that cannot decipher the mysterious foreign language of numbers, I am here to mention (in a post about tortilla chips) that we may, you know, have other gifts.

We may have different neural pathways that fire and spark toward visualization, intuitive problem solving and imagistic, associative word play. So don't feel sorry for us when we don't believe that 1 + 1 is always 2. We're fine with it. And we know how to make the color green from ivory black.

The trick in this life?

Finding someone who values that very particular shade of green.

 

Homemade brown rice tortilla chips

Brown Rice Tortilla Chips Recipe


As you may have guessed by now, my vote for favorite snacks is crunchy salty. And I love a good corn chip. But lately I've been frying up my stale brown rice tortillas into snappy triangles of crispy goodness. This is not really a recipe- hence my meanderings about math and brains and neurodiversity. But here's what I do to make these golden beauties. Corn-free chips that are just as good- if not better- than your tried and true tortilla chips.

1-2 gluten-free tortillas per person
Extra light olive oil or Canola oil for frying
Sea salt

Using a pizza cutter, slice the round tortillas into triangles.

Pour about a half inch of extra light olive oil into a deep sided skillet (I used my big heavy iron skillet). Heat it over medium heat. It should not be smoking.

When the oil is hot, drop in as many triangles as you can loosely fit into the skillet.

Lay out some paper towels for draining.

Using tongs to turn over the chips, fry on both sides until they are golden and crisp (they will crisp up more as they cool). This takes, maybe 4-5 minutes- don't ask me, I'm no good at math.

Using tongs, lift the chips out of the oil and drain on paper towels. Salt lightly on both sides while they're still hot.

Continue with the remaining triangles- until you're done frying them all. If you need to add oil, add a little at a time.

As they cool they get crispy crunchy.






Notes:

Please make sure the tortillas you choose are indeed gluten-free. Wheat-free may not be gluten-free. Check on-line for a brand you can trust. Apparently, a recent (December 2011) test of Food For Life brown rice tortillas (and their millet bread) to contain above 20 PPM gluten; see alert here at Gluten-Free Watchdog.

We love our tortilla chips with salsa (well, duh). But they're equally tasty with hummus and guacamole. Check out my dip recipes here. Try my Roasted Yellow Tomato Salsa- it's perfect for a party.

TRENDING

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Goddess Zucchini Breakfast Cake

Zucchini Cake! Yep. What's for breakfast, you ask? Cereal? Yogurt? #Boring Instead, let's eat cake.  A tasty breakfast cake inspired by those lovely  maple sweetened almond zucchini mini-muffins . Remember those? I sure do.  They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my (bulging) purse/backpack/tote whenever we venture far afield. Because, well. You never know. And even if we are still stuck at home, isolating ourselves week after week like champs... today I remembered those zucchini muffins and thought--- hmmmmm.  What. If. We. Make. Zucchini. Cake. For breakfast!? Because. #notboring Karina xox Gluten-Free Goddess Zucchini Breakfast Cake Recipe By Karina Allrich May 2012. Sweetened only with a half cup pure maple syrup, this cake is not overly sweet. Which makes it perfect for breakfast or a mid-afternoon snack. Almond meal, sorghum flour and quinoa flakes add protein and nutritio

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Quinoa Salad with Roasted Beets, Chick Peas and Orange

Fresh, bright quinoa salad with oranges and roasted beets. Roasted Beets + Quinoa are a super yum match. Trust me. February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread . And soul warming soup . And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties. Because throwing a party is a tad more complicated than it used to be. There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house. Why not go fresh and bre