Ditch store-bought and make these baked tortilla chips at home! Crispy and sturdy enough for your favorite salsas and dips, these chips are a great healthier alternative to your regular tortilla chips. All you need is 4 ingredients!
If you want a healthier alternative to store-bought chips, baked tortilla chips are the way to go. These crispy, tasty snacks are super easy to make at home with just a few simple ingredients.
Now I’m a huge fan of tortilla chips. I’ve made the classic homemade tortilla chips, air fryer tortilla chips, and now this baked version. By baking instead of frying, you get all the crunch with less oil and fewer calories.
Whether you like the classic combo of salt and oil or want to add a splash of lime juice for a little extra flavor, homemade baked tortilla chips are incredibly versatile. They’re perfect for pairing with guacamole, bean dip, or just enjoying on their own as a snack.
Why You’ll Love This Recipe (TLDR)
- They’re healthier. Tortilla chips are one of those snacks that’s hard to put down once you start, so using a healthier cooking method is always a plus!
- So quick and easy. These tortilla chips are ready in 25 minutes from start to finish. Make a batch and you’re set!
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Ingredients
- Corn tortillas:This recipe can be made with either 6-inch yellow or white corn tortillas. I like using yellow since it has a stronger maize flavor. There are many different corn tortilla varieties out there,including thin-cut versions. You may have to adjust the cooking time if you use the thin kind.
- Oil:I recommend using a neutral tasting oil so it doesn’t overpower the tortilla chips. I used extra virgin olive oil,but you can use avocado,canola,or vegetable.
- Lime juice:I added a splash of lime juice for a hint of extra flavor and topped off the finished tortilla chips with more for an extra zing.
- Fine salt:I used fine salt so it would dissolve better in the oil mixture. For extra garnish on cooked tortilla chips,you can use more fine salt or a flaky sea salt.
Flavorings for Baked Tortilla Chips
This recipe uses a basic salt,oil,and lime juice combo to add a little zing to each chip,but you can sprinkle them with your favorite seasoning blend like homemade taco seasoning,a little smoked paprika and cumin combo,or your favorite store-bought blend.
Recipe Tips
- I recommend baking the chips on the center rack,so you may need to bake them in multiple batches. I found that baking them on the bottom rack toasted them too quickly,and the top rack left them too chewy.
- Oil before you cut.Save time and effort by coating both sides of the tortillas with the oil mixture before you cut them.
- Dark vs. light baking sheets.Based on your baking sheet,you may need to adjust the bake time. In general,darker baking sheets cook faster,and lighter baking sheets cook slower.
- Thick vs. thin tortillas.Some corn tortillas are thicker than others,so keep an eye on them when they’re in the oven and adjust the cook time accordingly. Thinner tortillas need less baking time compared to thicker tortillas.
- Don’t forget to season your chips!Once the chips are baked,you can top them with more flaky sea salt or your favorite dry seasoning blend like homemade taco seasoning to add more flavor.
- Let them cool.The chips will continue to crisp as they cool down. I recommend letting them fully cool (about 10 minutes or so) before serving so they get super crispy and crunchy.
How to Serve Baked Tortilla Chips
These baked tortilla chips are crisp and sturdy enough for all your favorite dips and salsa. Here are a few of my favorite:
Storing and Reheating
To keep baked tortilla chips fresh and crispy,store them in an airtight container at room temperature after they’ve cooled completely.
If the chips become chewy and stale,you can reheat them in the oven at 350℉ for 5-10 minutes until warmed and crisp.
These baked tortilla chips are crispy,crunchy,and a healthier alternative to store-bought. Easy to make with just 4 ingredients!
Instructions
Preheat oven to 375℉.
In a small bowl,mix together the oil,lime juice,and salt.
Brush the mixture evenly on both sides of the tortillas,then stack them together and slice into 4 triangles for large chips or 6 triangles for smaller chips.
Arrange the tortilla chips on a large baking sheet in a single layer. You may have to use several baking sheets depending on the size you have and the size of your oven.
Bake on the center rack of your oven for 10-12 minutes,until golden brown.
Allow them to cool on the baking sheet for 10 minutes. Once cooled,top with additional salt and lime juice,if desired.
Notes
- I recommend baking the chips on the center rack,so you may need to bake them in multiple batches. I found that baking them on the bottom rack toasted them too quickly,and the top rack left them too chewy.
- Dark vs. light baking sheets.Based on your baking sheet,you may need to adjust the bake time. In general,darker baking sheets cook faster,and lighter baking sheets cook slower.
- Thick vs. thin tortillas.Some corn tortillas are thicker than others,so keep an eye on them when they’re in the oven and adjust the cook time accordingly. Thinner tortillas need less baking time compared to thicker tortillas.
- Let them cool.The chips will continue to crisp as they cool down. I recommend letting them fully cool (about 10 minutes or so) before serving so they get super crispy and crunchy.
Nutrition Information
Serving:1serving,Calories:156kcal(8%),Carbohydrates:24g(8%),Protein:3g(6%),Fat:6g(9%),Saturated Fat:1g(5%),Polyunsaturated Fat:1g,Monounsaturated Fat:4g,Sodium:411mg(17%),Potassium:103mg(3%),Fiber:3g(12%),Sugar:1g(1%),Vitamin A:4IU,Vitamin C:2mg(2%),Calcium:43mg(4%),Iron:1mg(6%)
This post was originally published in June 2016 and has been updated with new photos,helpful tips,and a better recipe overall.
Photography by Ashley McLaughlin.