Making my own homemade baked tortilla chips is something I’ve wanted to try for quite some time now. Thanks to a little experimenting in the kitchen, I finally have a quick and tasty recipe to share with you! This recipe makes perfectly crisp, slightly salt and totally tasty baked tortilla chips, so they’re definitely a crowd pleaser.
- 9 Corn Tortillas
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher salt (or to taste)
- Stack and cut your tortillas into quarters.
- Transfer into a bowl and toss with olive oil until evenly coated.
- Place in an even layer on two foiled cookie sheets.
- Bake for 8 minutes. Flip each individual piece, then bake for an additional 8 minutes.
- Remove from oven, sprinkle with salt and let cool before serving.
Stack your tortillas and cut them in half.
Bake for 16 minutes at 350. Flip each piece at the 8 minute mark. Then place them back into the oven for an additional 8 minutes. I only say this so literally because if you count the minute or two that it takes to flip them in your baking time (i.e. if you still have the timer going), they won’t be as crispy as they need to be.
Sprinkle evenly with salt as soon as you take them out of the oven. Let them cool before serving, and enjoy!
These baked tortilla chips would be perfect as nachos, as a side to a soup or just as a regular chip for dipping. I served them as a side to our black bean soup. I could’ve chosen to make the tortilla chips smaller, but I like a nice sturdy chip that won’t wimp out and break when holding a fair amount of dip or salsa.
And since I know you’re probably wondering, here’s the cost breakdown.
- Tortillas: $0.54
- Olive oil: $0.17
- Salt: Negligible
Total Cost for Recipe: $0.71
Total Cost per Serving: $0.24