Celebrating National Tortilla Chip Day

Are you ready to dip? It’s National Tortilla Chip Day! Always a go-to appetizer on party tables and game days, tortilla chips are seldom the super star. Today, give them their day in the spotlight.

As far as food historians can tell, tortilla chips made their first official appearance in Los Angeles in the early 1950s when a tortilla factory owner, Rebecca Webb Carranza, gathered up misshapen tortillas spit out from her presses, sliced them, and fried them. The tortilla chip was born. In 1966, the Doritos brand became the first nationally launched toasted tortilla chip and since then, the humble snack has become a national sensation. In 2003, Texas even made tortilla chips the state’s official snack.

With so many variations (blue corn, whole wheat, spicy…) and so many salsas, guacamoles, queso fundidos, and dips, there are countless ways to enjoy and jazz up ordinary tortilla chips. So, head into your kitchen, fire up the burners, and throw yourself an authentic fiesta de tortillas. Here are a few recipes to help you get started.

If you’re in the mood for a smoky, spicy, tangy, and sweet bite, try Triple C Spicy Lime Tortilla Chips. These tortillas are brushed with a mix of chili, cayenne, cinnamon, and lime then baked till golden and perfect. Pair them with Chef Roberto Santibañez’s Blue Cheese Guacamole. Pungent blue cheese crumbles are mixed with smooth and sweet avocados and topped with a squirt of bright lime juice.

Craving a sweet nibble? Whip up a batch of Panela Cinnamon Twist Tortilla Chips. In this recipe, tortillas get a light dusting of panela and warm cinnamon then baked or fried till crunchy. These chips go perfectly with our Roasted Apple and Tomatillo Salsa, tangy tomatillos roasted with sweet apples and spicy peppers for a salsa that hits all taste buds.

Serrano Olive Oil Tortilla Chips mix spicy serrano chiles and olive oil for an addictive chip flavor – make a double batch. Keep the spicy, smoky flavors going with Chile de Arbol Salsa. Peppers are pureed with garlic and lime for a rich and smooth salsa.

Make them one, make them all. Happy celebrating!

Triple C Lime Tortilas

• 2 9-inch whole wheat tortillas
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 1/2 teaspoon lime zest
• 1 teaspoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon salt

Get the full recipe.

Blue Cheese Guacamole

• 2 tablespoons white onion, finely chopped
• 1 tablespoon minced fresh jalapeño or serrano chile, including seeds
• 1 teaspoon kosher salt or 1/2 teaspoon fine salt
• 1/4 cup chopped cilantro, divided
• 1 tablespoon freshly squeezed lime juice, or more to taste
• 1 large or 2 small ripe Mexican Hass avocados, halved and pitted
• 1/4 cup coarsely chopped smoked almonds, divided
• 3 tablespoons crumbled blue cheese, divided

Get the full recipe.

Panela Cinnamon Twist Tortilla Chips

• 2 9-inch whole wheat tortillas
• 1/2 cup grated panela
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• zest of 1/2 a lemon

Get the full recipe.

Roasted Apple and Tomatillo Salsa

• 1 pound fresh tomatillos, husked and rinsed
• 3 green apples, such as Granny Smith, quartered
• 1/2 medium white onion
• 3 garlic cloves
• 1 jalapeño chile, stemmed
• 2 tablespoons olive oil

Get the full recipe.

Serrano Olive Oil Tortilla Chips

• 2 9-inch whole wheat tortillas
• 1 serrano pepper
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt

Get the full recipe.

Salsa de Chile de Arbol

• 30-40 chile de arbol pods, with stems removed
• 6 cloves garlic
• 3 tablespoons lime juice
• 1 tablespoon salt

Get the full recipe.