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4.75 from 8 votes

Baked Sourdough Tortilla Corn Chips Recipe

Come learn how to make baked sourdough corn chips! The recipe is easy to make, has flexible timing, and can be used with either sourdough starter discard or fresh active starter. Crunchy, flaky, and delicious - these sourdough corn chips are perfect for dipping in salsa, guacamole, bean dip, hummus, and more! Make a batch for holidays, parties, or just as a healthy homemade snack.
Prep Time30 mins
Cook Time25 mins
Resting Time30 mins
Course: Appetizer, Party Food, Side Dish, Snack
Keyword: Sourdough chips, sourdough corn chips, Sourdough Recipe, Sourdough Starter Discard, Sourdough Starter Recipe
Servings: 6 Dozen

Equipment

  • Rolling pin
  • Pizza Cutter or Pastry Wheel
  • Mixing bowl
  • Parchment Paper
  • Basting Brush

Ingredients

  • 1 Cup Cornmeal, fine to medium grind (OR 1 cup masa corn tortilla flour)
  • 1 Cup Sourdough starter (discard, or at peak activity - see recipe notes below).
  • 1/4 Cup Coconut oil, olive oil, or butter (softened)
  • 1/2 Tsp Sea salt
  • Olive oil for brushing
  • 1/4 tsp Optional: garlic powder, onion powder, chili powder, lemon powder, or other seasonings of choice.

Instructions

  • In a mixing bowl, thoroughly combine the sourdough starter, cornmeal or masa, salt, and oil/butter.
  • Divide the large dough ball into two equal sized balls.
  • Next shape and squish each dough ball into a patty like rectangular shape until the dough thickness is about a half inch.
  • Place the rectangular dough patties on their own plates and cover with plastic wrap, parchment paper, or beeswax wrap. Place in the refrigerator for at least 30 minutes or up to several hours hours.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the patties of dough each on their own piece cornmeal-dusted parchment paper, dust the top of the dough with cornmeal, and roll out with a rolling pin until dough is nice and thin, about 1/16th of an inch thick. The thinner they are, the more crisp they'll be!
  • Lightly brush the dough with extra virgin olive oil, and lightly sprinkle salt over the top.
  • Cut the dough using a pizza wheel into 1 to 2 inch squares, strips or triangles.
  • Transfer the parchment paper of raw chips on to a baking sheet and place in the oven for approximately 25 minutes* (see recipe notes below) until the chips are lightly golden brown and crisp.  
  • Rotate the baking sheets halfway through to help the chips bake evenly.
  • Once finished baking, quickly remove the chips to a cooling rack.
  • Once cool, enjoy the chips immediately or store them in an airtight container to enjoy later.

Notes

  1. For this recipe, you can use sourdough starter discard or fresh active (recently fed) starter. We prefer to use active starter, mostly because our starter often sits in the fridge for up to two weeks before being discarded and fed again. In that state, it is very acidic and sour. A hungry, unfed starter will result in a more tangy chip flavor. Using starter at peak activity (as you would in a bread recipe) will result in a more light and flaky chip.
  2. Baking times will slightly vary by individual oven, how thin you roll out your chips, and also depending on if you bake one or two trays at a time.