Baked Tortilla Chips

Original Post: https://www.evolvingtable.com/baked-tortilla-chips/

Homemade tortilla chips on a white plate next to a bowl of guacamole.

4.90 from 28 votes

If you're tired of flimsy chips that break under the weight of your favorite dips, you’ve got to try this baked tortilla chips recipe! With just three ingredients—corn tortillas, oil, and salt—you can whip up sturdy, homemade chips perfect for even the thickest guacamole.

Prep Time8

Cook Time12

Total Time20

Course: Appetizer, Snack

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

12 corn tortillas 5 to 6-inch, yellow or white
1 Tbsp. olive oil
½ tsp. salt plus more to taste
1 tsp. 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 Tbsp. olive oil, ½ tsp. salt, 1 tsp. 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.

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