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.
|You might also like: How To Make No-Fail Stovetop Popcorn|
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 taco spice mix.
Homemade Baked Tortilla Chips
- 5 small corn tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
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.