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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.
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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.
