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 taco spice mix.
Homemade Baked Tortilla Chips
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
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Stacy says
Thank you for this!!
Sally says
You’re welcome Stacy. Hope you like them!
Kellie Jobe says
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!
Nicole Clarke says
This looks so goooood.
William Smith says
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?
Sally says
In the grocery store, right next to the regular salt typically.
ethalfrida says
Great idea but how can I make them crunchy without making them so hard? Is it the type of tortilla?