Why you’ll love this family favorite recipe!
One of my pet peeves is when I’m going in for a big ole’ scoop of a thick and chunky homemade guacamole only to hear…
CRACK! The tortilla chip breaks.
Even in Texas where we have a TON of different chip varieties, I find a lot of store-bought ones tend to have this issue.
Why I turn to this recipe again and again!
That’s why lately I’ve been resorting to making a big batch of my own homemade chips to snack on all week. And you know what?! They’re SO much better and super simple to make.
Like 3 ingredients and ready in under 20 minutes kind-of-easy.
Plus, my secret addition of a bit of lime juice gives them a TON of flavor! They’re so much better than store-bought!
Have made these several times! They come out perfect.
– Barb
I do mix lime juice and salt first then Sprinkle over oiled chips before baking❤️
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Lime Juice. While this is optional, it is highly encouraged! It gives these chips the most subtle flavor but adds a wonderful zest of freshness to them.
- Tortillas. Either white or yellow corn tortillas are used. When choosing your tortillas, look for ones that are about 5- to 6-inches in diameter and are relatively thick and sturdy on their own. If they are smaller or larger you’ll have to adjust the amount of oil and salt accordingly. Excellent brand options include Guerrero, Mission Foods, El Milagro, and Tia Rosa.
- Oil. Vegetable or avocado oils are preferred since they have little to no added flavor. Olive oil may also be substituted if that’s what you have available.
- Salt. Sprinkle on as much or as little of this as you’d like. Coarse sea salt will add a wonderful, salty crunch to the chips, but regular table salt gives you very similar results.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Brush the corn tortillas with oil.
Choose tortillas that are whole and not cracked. Whisk together the oil, salt, and lime juice so the seasoning is evenly mixed. Lightly brush both sides of the tortillas with the oil mixture—just enough to coat. Too much oil will make the chips soggy instead of crisp.
You should have enough to coat 12 (5-inch) tortillas.
Cut tortillas into quarters.
Once the tortillas are coated in the oil, use a large knife or a pizza cutter and slice them into quarters or sixths.
If you like large chips, you’ll want to make 4 chips out of 1 tortilla. If you prefer smaller chips, make 6 chips out of 1 tortilla.
Bake chips in the oven.
Arrange the coated and cut tortillas in a single layer on a large baking sheet. It’s OK if some of them overlap a little bit, but use an extra baking sheet if you run out of room.
Bake the chips in a preheated 375°F oven. This is a hot enough oven temperature that the tortillas will crisp up nicely but low enough that the oil will not burn off.
The cooking time will vary depending on the type of baking sheet you use. For a lighter-colored sheet bake for 12-14 minutes, and 8-11 minutes if a darker-colored baking sheet is used.
FAQs
If your chips turn out chewy, they either have too much oil or were cooked at too low of a temperature. Don’t overdo the oil and make sure your oven is completely preheated before baking.
Yes, you can! Pop the chips in a 375°F oven for a few minutes and they’ll be nice and crispy.
What to serve with it?
Since tortilla chips are traditional in Mexican cuisine, there are quite a few Mexican-inspired dips that are perfect to serve them with:
- Mexican Shrimp Ceviche
- Fresh Mango Avocado Salsa
- Homemade Guacamole
- Fresh Tomato Salsa
- Tomatillo Salsa Verde
- Roasted Tomato Salsa
- Fresh Mango Avocado Salsa
- Texas Caviar Dip
- Hot Spinach Artichoke Dip
You can also crush up extra chips and add them to Migas Tacos, or make some Sheet Pan Nachos.
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Baked Tortilla Chips
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Ingredients
- 12 corn tortillas 5 to 6-inch, yellow or white
- 1 tablespoon olive oil
- ½ teaspoon salt plus more to taste
- 1 teaspoon lime juice optional
Instructions
- Preheat oven to 375 degrees.
- Whisk together oil, lime juice and salt in a small bowl. Brush oil mixture over both sides of each tortilla using a pastry brush. Cut each corn tortilla into 4 or 6 triangles using a knife or pizza cutter.1 tablespoon olive oil, ½ teaspoon salt, 1 teaspoon lime juice, 12 corn tortillas
- Place tortilla triangles in a single layer on two large baking sheets. It's OK if some of them overlap slightly.
- Bake in the preheated oven for 12-14 minutes if using a light baking sheet or 8-11 minutes if using a darker colored baking sheet. You’ll know the tortilla chips are done baking when they are crisp and golden.
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Video
Notes
- Storage: Once your freshly baked tortilla chips have completely cooled, place them in a large 1-gallon sized ziplock bag. They will last for up to 3-4 days at room temperature.
- Reheating: If the chips start to get a bit soft after storing, simply pop them into a 375 degree oven for a few minutes to crisp them back up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE!! Thank you!
Yay! So happy to hear you enjoyed the recipe, Lacy! Thanks so much for taking the time to leave a comment and rating!
yummy
Yay! So happy to hear you enjoyed the recipe, Kiki! Thanks so much for taking the time to leave a comment!
Thank you! Love these easy healthy chips. Made with olive oil, delicious.
Yay! So happy to hear you enjoyed the recipe, Sarah! Thanks so much for taking the time to leave a comment!
Have made these several times! They come out perfect.
I do mix lime juice and salt first then Sprinkle over oiled chips before baking❤️
Yay! So happy to hear you enjoyed the recipe, Barb! Sounds tasty. Thanks so much for taking the time to leave a comment and rating!
I’m making these for the second time. We love them! Thank you for sharing!
Judy
Oh yay! I’m so glad ya’ll like them so much. Thanks for letting me know!
Super easy and a great use of some day-old tortillas. I used zero carb flour tortillas for mine. They turned out really good. The only downside is this type of tortilla bakes up to be a bit sweet. But by the time you add salsa and other condiments for nachos, that little bit of sweet was minimal, and it felt pretty good to have an almost carb-free meal! I’ll make these again!
Yay! So happy to hear you enjoyed the recipe, Pamela! It’s the best use for older tortillas. Thanks so much for taking the time to leave a comment and rating!