If you’re craving crunchy, golden tortilla chips without all the oil, these homemade baked tortilla chips are the answer! They’re thin, crispy, and lightly salted, perfect for dipping into guacamole, queso, or salsa. Plus, they’re so easy to make—you only need 4 ingredients and less than 20 minutes!
Serve them with homemade guacamole, copycat Chipotle corn salsa, or black bean corn dip.
These are no ordinary tortilla chips. One batch of these homemade tortilla chips and you’ll be saying adios to tortilla chips from a bag. The best part is they’re baked and not fried!
We love to serve them with tons of these easy dip recipes, but vegan cashew queso, cottage cheese queso, and peach mango salsa are my favorites. You could even add cinnamon sugar to them to serve with healthy fruit salsa!
These restaurant quality chips are thin and crispy, with flaky sea salt and a hint of lime. These homemade chips are a great way to impress your guests with hardly any effort.
Make them a meal by using them in nachos! Try them with breakfast nachos or loaded steak nachos.
Ingredients You Need
Use any leftover corn tortillas to make crispy buffalo cauliflower tacos or easy chorizo tacos.
How to Make Baked Tortilla Chips
Here are the quick steps with photos to bake tortillas for chips! Skip to the recipe card for the exact instructions and measurements.
Step 1. Brush with Oil and Lime. Mix the olive oil and lime juice in a small bowl. Brush both sides of each whole tortilla with the olive oil mixture using a pastry brush.
Step 2. Cut into Triangles. Stack half of them on a cutting board and cut them into 6 triangles. Repeat with the second half of the tortillas.
Step 3. Season with Salt. Arrange the tortilla triangles in a single layer on a large baking sheet and place a wire rack on top. Sprinkle both sides with sea salt.
Step 4. Bake. Bake chips on the top rack of the oven at 375°F for 10-12 minutes, or until the edges turn golden brown. Allow to cool for 10-15 minutes on the pan. They will continue to crisp as they cool.
Recipes FAQs
Make your own tortilla chips with white or yellow corn tortillas. I prefer 6-inch yellow corn tortillas. You could use blue corn tortillas, flour tortillas, or even grain-free tortillas, like Siete brand, though the baking time may vary.
Yes! Follow the first three steps of the recipe exactly the same way. Then preheat the air fryer to 350°F and place the chips in the air fryer basket in a single layer. Cook for 4-6 minutes. If you prefer to flip them halfway through, cook for only 2-3 minutes then flip over and cook another 2-3 minutes.
Soggy baked chips can be form overcrowding the pan, which results in steaming rather than crisping. Make sure they’re in a single layer on the wire rack for optimum air circulation. The chips will also continue to crisp as they cool, so give them time!
Tips for Perfectly Crispy Chips
- Use Corn Tortillas: They bake up crispier than flour tortillas.
- Dark vs. Light Baking Sheets: Dark sheets cook chips faster—check for doneness at 8-9 minutes.
- Don’t Overcrowd: Overlapping chips trap steam, making them chewy instead of crispy.
- Let Them Cool: They crisp up more as they cool—don’t pull them too soon!
- Bake on a Wire Rack: This ensures even air circulation for an all-over crisp.
Air Fryer Instructions
✔ Preheat to 350°F
✔ Air fry in a single layer for 4-6 minutes, flipping halfway through.
Flavor Variations
🌶 Spicy: Add chili powder or smoked paprika before baking.
🧂 Zesty: Toss with extra lime juice and Tajín.
🍬 Sweet: Sprinkle with cinnamon sugar before baking.
Storage Tips
Store in an airtight container at room temperature for up to 1 week. I don’t recommend freezing these chips.
Serving Suggestions
- 🧀 Dips: the best guacamole recipe, Corn and black bean dip, buffalo cauliflower dip, pineapple mango salsa, dairy-free spinach artichoke dip, avocado lime crema, buffalo cauliflower dip, or jalapeno ranch.
- 🌮 Nachos: Breakfast nachos or steak nachos.
- 🍲 Topping: Crush crockpot chicken tortilla soup or creamy chicken tortilla soup.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Baked Tortilla Chips Recipe
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Ingredients
- 1/4 cup olive oil or avocado oil
- 2 Tablespoons lime juice juice (about 1 lime)
- 12 corn tortillas 5-6 inches, yellow or white
- 1 teaspoon sea salt plus more to taste, I used Mexican sea salt
Instructions
- Preheat the oven to 375°F and arrange the rack to the top position. Place a wire rack (like a cooling rack) on top of the baking pan. This helps with air circulation for even cooking, but works without one too.
- Mix the olive oil and lime juice in a small bowl. Brush both sides of each whole tortilla with the olive oil mixture. Stack half of them on a cutting board and use a knife or pizza cutter to cut them into 6 triangles. Repeat with the second half of the tortillas.1/4 cup olive oil or avocado oil, 2 Tablespoons lime juice juice, 12 corn tortillas
- Arrange them on the prepared wire rack in a single layer. Sprinkle generously with sea salt. Flip and salt the other side.1 teaspoon sea salt
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Allow to cool for 10-15 minutes on the pan. They will continue to crisp as they cool. Enjoy warm or store in an airtight container at room temperature for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe. I have utilized it many times. It’s a great way to use up left over corn tortillas which always come in a huge pack. My friends and family gobble these up.
Thanks so much for sharing. Glad to hear you love it!