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Did you know that making baked tortilla chips could be so easy? You’re just 4 ingredients and less than 20 minutes away from your own homemade tortilla chips. They’re perfect for using up leftover corn tortillas in the fridge or baking up for dips and appetizers.
These are no ordinary tortilla chips. One batch of these and you’ll be saying adios to store-bought tortilla chips.
They’re authentic Mexican restaurant quality chips. They’re thin and crispy, with flaky sea salt and a hint of lime. Enjoy them with your favorite dip for game day, holidays, or when you’re craving a quick and crispy snack.
These homemade chips are a great way to impress your guests with hardly any effort.
Use them as the base for delicious nachos in this breakfast nachos recipe or loaded steak nachos the next time you need an easy meal. Or enjoy them as an afternoon snack with guacamole, copycat Chipotle corn salsa, or this high-protein cottage cheese queso.
Ingredients You Need
Here are the main ingredients you need to make homemade baked tortilla chips. Skip to the recipe card for exact measurements.
- Olive oil: Substitute with avocado oil or cooking spray.
- Lime: You’ll use 2 Tbsp of fresh squeezed lime juice.
- Corn tortillas: I prefer corn tortillas because they result in a thinner, crispier chip.
- Sea salt: Season to taste. I used Mexican sea salt in this recipe.
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.
- 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.
- 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.
- Season with salt. Arrange the tortilla triangles in a single layer on a large baking sheet lined with parchment paper or foil and place a wire rack on top. Sprinkle generously with sea salt. Flip and salt the other side.
- 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.
What Kind of Tortillas Do I Use?
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.
Can I Make Them in the Air Fryer?
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.
Tips for the Best Homemade Chips
- Brush the tortillas before you cut them—so much easier.
- Mix the oil with lime juice, it makes a big difference!
- Sprinkle them with sea salt. I used Mexican sea salt.
- Bake them on a wire rack for even air circulation. (It still works if you don’t have one though!)
- Pay attention to them as they cook! Chips on a light baking sheet will take less time to cook than a dark sheet pan.
Tortilla Chip Pairings
Tortilla chips are great with so many dips, but they’re also a delicious base to nachos and a crunchy topping for soups and salads.
- Dips: Corn and black bean dip, cashew queso, buffalo cauliflower dip, pineapple mango salsa, copycat Chipotle corn salsa, buffalo cauliflower dip, or jalapeno ranch.
- Nachos: Breakfast nachos or steak nachos.
- Topping: Crumble them on top of sweet and spicy chili, crockpot chicken tortilla soup, or creamy chicken tortilla soup.
How to Store
Store in an airtight container at room temperature for up to 1 week. I don’t recommend freezing these chips.
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Baked Tortilla Chips
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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.
- Arrange them on the prepared wire rack in a single layer. Sprinkle generously with sea salt. Flip and salt the other side.
- 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
Equipment
- Sheet Pan
- Wire rack optional for cooking
- Pastry brush
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
