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Homemade tortilla chips on a white plate next to a bowl of guacamole.
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Homemade Baked Tortilla Chips Recipe

Homemade Baked Tortilla Chips are so much crispier and sturdier than the store bought kind!  Corn tortillas are cut into quarters, coated with a bit of oil and lime juice, and then baked in the oven until perfectly crunchy. 

Course Appetizer, Snack
Cuisine Mexican
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 6 servings
Calories 135 kcal
London Brazil

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees.
  2. Whisk together oil, lime juice and salt in a small bowl.
  3. Brush oil mixture over both sides of each tortilla using a pastry brush.
  4. Cut each corn tortilla into 4 or 6 triangles using a knife or pizza cutter.
  5. Place tortilla triangles in a single layer on two large baking sheets. It's OK if some of them overlap slightly.

  6. 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.
  7. You’ll know the tortilla chips are done baking when they are crisp and golden.

Recipe Video

Recipe Notes

  • 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.

Pro Tips and Tricks

  • Brush the tortillas before cutting.  It's much easier to brush on the oil before cutting them into triangles.
  • Add a squeeze of lime juice.  A little bit goes a long way, but it does add a delightful and subtle flavor to the chips.
  • Don't overdo it on the oil.  If you brush on too much, the chips will become soggy when baked.
  • Know the difference in cook time for lighter versus darker-colored baking sheets.  Lighter baking sheets take longer to crisp up the chips while darker pans cook up more quickly.
  • Sprinkle on some coarse sea salt just before serving.  This added touch gives the chips a wonderful crunchy texture and an extra salty bite.
Nutrition Facts
Homemade Baked Tortilla Chips Recipe
Amount Per Serving
Calories 135 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 183mg8%
Potassium 97mg3%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.