All you need is three ingredients to make a batch of homemade baked tortilla chips. So much crunchier and heartier than the bagged kind!
Chips are a staple in our house. That’s probably not what you were expecting a dietitian to say.
A decent amount of salsa and homemade guacamole gets eaten around here every week, and corn tortilla chips are the go-to delivery system.
I don’t know why it never occurred to me before to make my own baked tortilla chips. Yet it didn’t, until we had a batch of fresh homemade guac…and no chips. But we did have a bag of corn tortillas in the fridge.
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Now store-bought chips seem flimsy and inadequate next to these hearty, crispy wedges. The kids like them too!
Variations: Before baking, brush the tortilla wedges with a combination of olive oil and fresh lime juice. Or sprinkle them with my homemade mild taco seasoning mix.
Homemade Baked Tortilla Chips
All you need is three ingredients to make a batch of homemade baked tortilla chips. So much crunchier and heartier than the bagged kind!
Ingredients
- 5 small corn tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees.
- Brush both sides of each tortilla with olive oil and stack, then cut through the pile (so you're cutting all tortillas at once), slicing each one into 8 wedges.
- Scatter wedges in a single layer on a baking sheet.
- Sprinkle kosher salt over one side of wedges.
- Bake for 8-10 minutes or until desired crispness.
- Line a plate with a paper towel, and transfer chips on it to cool. Serve immediately or store in an airtight container once cool.
Nutrition Information:
Yield: 8 servings Serving Size: 5 chipsAmount Per Serving: Calories: 48Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 139mgCarbohydrates: 7gFiber: 1gSugar: 0gProtein: 1g
Thank you for this!!
You’re welcome Stacy. Hope you like them!
That’s funny – we make cinnamon sugar tortilla chips this way when we have fruit salsa – but I never think to make them this way for regular salsa! I’m going to start doing it!
This looks so goooood.
Hi, Thanks for sharing the recipe.
I’ve a query related to this recipe. Where can I find kosher salt? Can you suggest me any place to buy this?
In the grocery store, right next to the regular salt typically.
Great idea but how can I make them crunchy without making them so hard? Is it the type of tortilla?
I made these following your recipe to a T and baking them for the maximum time (10 mins), and they were anything but crispy or crunchy. I tasted them and they were oily, flexible and chewy soft with only minor crunchy edges. And they didn’t have any browning to them at all, like your photo shows. So I did some research and turns out they need to be sprayed with cooking spray, NOT brushed with oil. One of the sources calling for cooking spray is America’s Test Kitchen, a trusted cooking source. I tried making another batch with the cooking spray and the difference was like night and day. At 10 minutes, at 350 degrees they were obviously crisping up but turned them over at that point and baked them for 3 more minutes. So after 13 minutes and having been turned over, they were lovely and browned in places and crispy. I ate them and they were crispy, crunchy and very tasty. The only thing I’d add is that I think they could use 1 or 2 more minutes baking time for max crispiness. The key is cooking spray, not brushing with oil.
Sorry they didn’t work out for you. I’ve had success with brushing them, but sounds like spraying works well too. Thanks for sharing that info!