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Homemade tortilla chips on a white plate next to a bowl of guacamole.
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5 from 14 votes

Homemade Baked Tortilla Chips Recipe

Homemade Baked Tortilla Chips are perfectly crispy and are sturdy enough to scoop up all of your favorite dips. So skip the deep frying and make these healthy, vegan, and gluten-free chips instead!
Prep Time6 minutes
Cook Time14 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Servings: 6 servings
Author: Jennifer Deppa


  • 12 corn tortillas 5 to 6-inch, yellow or white
  • 1 Tbsp. oil olive, vegetable or avocado
  • 1 tsp. lime juice optional
  • ½ tsp. salt to taste


  • 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.
  • 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 dark baking sheet.
  • You’ll know the tortilla chips are done baking when they are crisp and golden.



  • To Store:  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.
  • To Reheat:  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.


Calories: 135kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg