Baked Corn Tortilla Chips are easy to make and a better alternative to fried tortilla chips. These baked chips have a nice crisp and are not at all greasy. Start making these lighter, better for you chips at home.
Corn tortilla shells are a staple in my pantry. I could eat tacos every night of the week. I have been in the habit lately of baking my own tortilla chips. They taste just as good as fried tortilla chips, but they are not at all greasy and have less salt making them a lighter alternative to fried chips. Also, store bought tortilla chips are expensive so making these baked chips aren’t only better for your body they are also better on your wallet.
Cut corn tortillas into triangles:
Start by cutting a stack of corn tortillas in half using a large knife and then cut each half in half again giving you 4 uniform wedges. If using larger tortillas, you can cut the wedges in half again depending on the size of chip you want.
Arrange wedges on foil lined baking sheet:
Preheat oven to 400 degrees F. Arrange tortilla wedges in a single layer on a foil lined baking sheet. A little overlapping is fine, but don’t overlap too much or they won’t crisp. Brush lightly with olive oil and season with a few pinches of salt.
Have fun with seasoning these chips:
Have fun with these chips and use any seasonings you love. For a traditional chip season with a little bit of salt, but get creative and use cumin, garlic salt, chili powder, cinnamon, etc. Also, use any tortilla shells you prefer or have in the pantry. I often buy flour and whole wheat tortillas which are just as delicious.
Bake 10 to 12 minutes:
Bake 10 to 12 minutes or until lightly browned. Check your chips after roughly 8 minutes of baking and toss as needed. The chips are done when the edges start to crisp and brown. Remove from oven and allow time to cool and crisp up.
Remove them from the baking sheet and serve. If you’re not eating right away, store in an airtight plastic bag or container for up to 2 days. The one downside with these homemade chips is they don’t stay fresh for more than a couple days so eat them up!
- Corn tortillas, flour
- 2 tbsp. olive oil
- Salt, to season
- Cumin, Chili Powder, Garlic Salt, Cinnamon, any seasonings you love (optional)
- Preheat oven to 400 degrees F. Cover baking sheet with aluminum foil or parchment paper.
- Start by cutting a stack of corn tortillas in half and then cut each half in half again giving you 4 uniform wedges.
- Arrange tortilla wedges in a single layer on foil lined baking sheet. Brush lightly with olive oil and season with salt. Toss with your hands to coat. *See below for TIP*
- Bake 10 to 12 minutes or until lightly browned. Check chips at roughly 8 minutes and turn as needed. The chips are down when edges are crisp and slightly brown.
- Allow time to cool and crisp up.
- Serve immediately with salsa, guacamole, queso, hummus, etc.
- Store in an airtight plastic bag or container for up to 2 days.
- *TIP 1* You can lightly coat the tortilla shells with olive oil prior to cutting or you can cut the tortillas in wedges, place in a plastic bag, add 1 tbsp. of olive oil along with seasonings and gently shake the bag to coat.
- *TIP 2* For a traditional chip season with a little bit of salt, but get creative and use cumin, garlic salt, chili powder, cinnamon, etc. Also, use any tortilla shells you prefer or have in the pantry. I often buy flour and whole wheat tortillas which are just as delicious.
Click here for my Homemade Traditional Guacamole Recipe.
