Inside: 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.
One day we had a batch of fresh homemade guac…and no chips. But we did have a bag of corn tortillas in the fridge. So I made my own baked tortilla chips.
Now store-bought chips seem flimsy and inadequate next to these hearty, crispy wedges. The kids like them too!
Why You’ll Like These Baked Tortilla Chips
- The chips are baked, not fried.
- It’s a great way to use up leftover tortilla (three cheers for fighting food waste!)
- You can customize the seasonings
- They’re ready in minutes!
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Ingredients You Need for Baked Tortilla Chips
- Corn Tortillas: You can use white or yellow tortillas
- Oil: I use olive oil, but you could use another oil such as grapeseed, avocado, or canola
- Salt: Kosher salt is great on these, because the granules are larger
How to Make Baked Tortilla Chips
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.
FAQ About Baked Tortilla Chips
Are these chips gluten-free?
Yes, corn tortillas are gluten-free.
Why aren’t my chips crunchy?
You may have brushed on too much oil. They only need a light coat of oil on each side.
How do I store these baked tortilla chips?
Keep these chips in an airtight container and they’ll last for many days.
Are baked tortilla chips healthy?
Store-bought tortilla chips are fried and use a lot more oil (and salt). So these will have fewer calories, fat, and sodium than most store-bought chips.
What can I serve with these chips?
These sturdy chips are great with my Homemade Guacamole or any kind of salsa. You can serve a sweet version (with cinnamon and sugar) with fruit salsa.
Substitutions and Variations
- Before baking, brush the tortilla wedges with a combination of olive oil and fresh lime juice.
- Sprinkle them with my homemade mild taco seasoning mix.
- Use Tajin seasoning instead of salt.
- Swap cinnamon-sugar for the salt for a sweet version.
- Cut tortillas into strips instead of wedges.
- 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.
Nutrition Information:Yield: 8 servings Serving Size: 5 chips
Amount Per Serving: Calories: 48Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 139mgCarbohydrates: 7gFiber: 1gSugar: 0gProtein: 1g