How to Make Baked Corn Tortilla Chips

Craving tortilla chips, but you don’t have any, and you’re too tired for a grocery run? I’m no stranger to this problem, and I finally found a fix! These baked corn tortilla chips will be steaming on a plate in under 20 minutes, and they taste so much better than store-bought!

There are many reasons to love homemade chips. I seriously can’t get enough of them and prefer the flavor much more than the ones you can buy at the market. Granted, there are times when the convenience of buying a bag of chips comes in handy. But when you bite into these, it’s hard to look back. 

Whether you’re hosting a dinner party or just want something amazing for Taco Tuesday, these are a must-try. Especially, when you dip them into my drool-worthy slow cooker Mexican dip or homemade blender guacamole. Trust me; you’ll thank yourself later! 

Since these are baked, it cuts down on the calories. They weigh in at only 211 calories per serving.  I can make these in under 20 minutes – and 16 of those minutes are time spent in the oven. So, really only 4 minutes of hands-on work.

🌮 Ingredients

You seriously only need just 3 ingredients to make these! Can you believe it? Let’s talk about them before you get started:

✔️Corn tortillas: We almost always use corn tortillas. They hold up better when you try to fill them up with your favorite salsa. You could try flour as well, but they will break apart a lot easier.

✔️Olive oil: The olive oil will ensure that the chips are crispy, and you get a tasty crunch with every bite. You just need a tablespoon.

✔️Kosher salt: The salt is mostly to taste. If you prefer yours to be extra salty, then add more. And of course, if you aren’t a big fan of salt, you can cut back.

🍽️ Instructions

You are going to be munching on your own baked chips in no time, and they are going to blow your mind. They are so good it’s almost hard to control yourself. 😃 

👉Step 1: Preheat the oven to 350°F and stack the tortillas on top of each other. Use a knife or a pizza cutter to slice them in half, and then in half again to create 4 equal triangles (like a pizza!). If you want smaller ‘dipping’ chips, you can cut them once more to make 8 triangles.

👉Step 2: Toss the tortilla slices in olive oil, making sure they are coated lightly and evenly.

👉Step 3: Place them on a sheet pan so they are an even layer. Make sure there are two pieces of aluminum foil or parchment paper covering the baking sheet. 

👉Step 4: Put the sheet pan in the preheated oven and bake for 8 minutes, then flip and bake for 8 more minutes. 

👉Step 5: After you remove them from the oven, add a dash of salt and serve.

🧂 Optional Flavorings

🔹Ok, I like these just plain.  They are versatile, and I am not stuck with any flavorings, but I do have a weakness for adding a bit of Lime sometimes. Squeeze lime juice into a mister and spray them before you put them in the oven.  

🔹My other go-to seasoning combines cumin, chili powder, and sea salt in a small bowl. Sprinkle over the tortilla slices before adding them to the oven. This will stick to the olive oil and give a great flavor.

🔹I have sprinkled these with a pinch of old bay seasoning and really enjoyed it too.  This works great if you are going to snack on a bowl of the chips without any other add-ins.

📌 Expert Tips

🔸Cutting: There are several ways to cut tortillas. You could use a large knife, but my favorite way is to use a pizza cutter. I love this cooking hack. Quickly slice right through the shells. Another option is to use kitchen shears. Really, just do whichever way you prefer, and you’ll be good!

🔸Gluten: Most tortilla chips are gluten-free if they are made with corn. You’ll need to find gluten-free flour tortillas if you are sensitive.

🔸Stale tortillas: This is the perfect recipe for using up leftover corn tortillas that are starting to get a little dry! Slightly stale tortillas actually have less moisture, which means they bake up even crispier and faster than fresh ones.

🔸Storing: Store these chips for up to a week. They should be kept in an airtight container with a tight-fitting lid or bag with a clip. If you want them warm when you are ready to eat, toss them into the oven at 375 degrees for five minutes or so until they are hot and crispy. This will give them a new life and taste as good as they did when you initially baked them. 

There will be a few signs that the chips have started to go bad. First of all, they may seem like they aren’t quite as crisp as they were initially. That’s a pretty good indicator that something isn’t right. If there is ever a question, you shouldn’t risk it and throw them out just to be safe. It takes just a few minutes to whip up another batch.

🌶️ Serving Ideas

Eat these corn tortilla chips pretty much any way you like, but I wanted to point out a few of our favorites. 

⭐Nachos – Load these up with chicken, hamburger, or pork, some cheese, salsa, beans, cilantro, black olives, jalapeños, tomatoes, and your other favorite nacho toppings. You’re going to fall in love, so prepare yourself. 

⭐Salsa – Eat them with some salsa, like my black bean and corn salsa or fresh homemade salsa. It’s hard to stop after you start eating them, just a warning. 

⭐Cinnamon Sugar – This is best if you are using flour shells. If you’re looking for a delicious dessert, sprinkle a little bit of cinnamon and sugar on the chips as they come out of the oven. Give them a little tap to knock off any extra. Yum!

⭐Soup – Use these chips to dip in some soup to add some crunch and extra flavor. 

⭐Guacamole – I love eating homemade blender guacamole with these. It’s one of my go-to afternoon snacks! 

⭐Chocolate – If you opt to use flour shells instead of corn, I highly recommend drizzling some melted chocolate on them. It’s so tasty and makes the perfect dessert. 

❓ FAQ

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