Averie Cooks

Baked Tortilla Chips

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Baked Tortilla Chips – Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they’re healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Baked Tortilla Chips Recipe

If you’ve ever wanted to know how to make baked tortilla chips at home, you’re going to be surprised just how easy it is! And fast, too.

These baked chips are ready in 20 minutes and are healthier than their fried counterparts with just as much crunch.

Of course, they’re not greasy either making them a better solution for when you think you’re just going to have “a couple chips and salsa“. Because as we all know, it’s never quite that easy to have that much willpower!

The other bonus is that you will put any leftover tortillas you have laying around to perfect use. 

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Ingredients In Baked Tortilla Chips

For this recipe, you need very few ingredients. Namely just 5 ingredients and that includes the salt!

Get out your:

  • Oil (avocado, vegetable, canola, sunflower, grapeseed, olive)
  • Garlic powder
  • Chipotle chili powder
  • Salt
  • Corn tortillas

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

How to Make Homemade Tortilla Chips

Slice corn tortillas into wedges. Whisk together the oil with the garlic and chipotle chili powders and the salt in a large bowl.

Add tortilla wedges and use your hands to coat them evenly with the mixture.

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Arrange the coated tortillas on a baking sheet trying not to allow them to overlap.

Bake for about 18 minutes total, flipping over 10 minutes to ensure they crisp up nicely for you.

Allow them to cool before serving them with your favorite salsa, guac, dips, or you name it.

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

What Kind Of Oil Is Best For Homemade Tortilla Chips

I used avocado oil for the tortilla chips because of it’s neutral flavor and high smoke point.

However, you can use an alternate oil such as vegetable, canola, sunflower, grapeseed, or even olive oil.

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

What Kind Of Tortillas To Use For Tortilla Chips

I recommend using corn rather than flour tortillas. The flavor will just not be the same, at all, with flour.

Use small corn tortillas, about 5 to 6 inches in diameter.

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Flavor Variations For Baked Tortilla Chips

The sky is really the limit when it comes to homemade tortilla chips. 

You can use any combination of the spices I used as well as try incorporating:

  • Onion powder
  • Tajin
  • Chili powder
  • Cumin
  • Taco seasoning
  • Ranch seasoning
  • Everything bagel seasoning
  • Nutritional yeast
  • Flaky sea salt, for garnishing
  • Cinnamon and sugar (for sweet chips)
  • Cinnamon and sugar with a pinch of salt (for a salty-sweet combo)

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Tips For The Best Baked Tortilla Chips

Because these are baked and not fried, I recommend that you don’t allow the tortilla wedges to touch each other on the baking sheet. 

Crowding them will prevent them from crisping up as much and while some slight overlapping is fine, try to prevent it.

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

If your tortillas are older and slightly stale, that’s actually better rather than super fresh ones out of the package. However, those will be fine too if that’s what you have.

The chips will stay crispy and fresh for about 5 days at room temp. Just make sure they’re stored in an airtight container.

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!
Yield: 4

Baked Tortilla Chips

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips!

Ingredients

  • 2 tablespoons avocado oil (or another oil including vegetable, canola, sunflower, grapeseed, olive)
  • 1 teaspoon garlic powder
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon salt, plus more for garnishing if desired
  • 8 small (5 to 6 inch) corn tortillas, each cut into 6 triangular wedges

Instructions

  1. Preheat oven to 400F and spray a half sheet pan with cooking spray or line with parchment paper or a Silpat; set aside.
  2. To a large bowl, whisk together the oil with the garlic and chipotle chili powders and the salt.* (See Notes for Flavor Variation Ideas)
  3. Add the tortillas and use your hands to very gently toss to coat evenly.
  4. Arrange the tortillas on the prepared baking sheet, taking care to prevent them from touching and overlapping. A little overlapping is fine, but too much and they won't bake evenly and crisp up.
  5. Bake for about 10 minutes on the first side, flip, and bake for about 8 minutes on the second side, or until done. All ovens, tortillas, the oil used, the sheet pan, etc. vary so bake until done in your oven, making sure to keep a close eye on them so they don't burn.
  6. Allow to cool and before serving. Optionally, garnish with additional salt if desired and to taste. Chips will keep airtight at room temp for up to 5 days.

Notes

*The sky is really the limit when it comes to homemade tortilla chips. 

You can use any combination of the spices I used as well as try incorporating:

  • Onion powder
  • Tajin
  • Chili powder
  • Cumin
  • Taco seasoning
  • Ranch seasoning
  • Everything bagel seasoning
  • Nutritional yeast
  • Flaky sea salt, for garnishing
  • Cinnamon and sugar (for sweet chips)
  • Cinnamon and sugar with a pinch of salt (for a salty-sweet combo)

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 383Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 748mgCarbohydrates: 55gFiber: 3gSugar: 0gProtein: 9g

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    2 Comments on “Baked Tortilla Chips”

  1. I am allergic to corn, so when I saw your post about recommending corn over flour, it was a little disheartening. Would there be different time, topping, or raw versus premade that would make better flour?

    • To be honest I really don’t have the answers to your questions. You could of course experiment with flour and see if you like the taste. It would certainly be a very inexpensive and fast little experiment.