Go Back

baked tortilla chips

Making tortilla chips at home using corn tortillas is FAST and EASY! Ready in just 20 minutes and perfect for salsa or guac!
Print Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation Steps
  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

Store the corn tortilla chips in an airtight container at room temperature. If using a zip-top bag, try to squeeze as much excess air out of it before sealing. Homemade tortilla chips will last up to five days, noting that they'll become slightly stale over time.