Baked Tortilla Chips Recipe

homemade baked tortilla chips in a bowl with sea salt

Baked Tortilla Chips Recipe

5 from 1 vote

These homemade baked tortilla chips are healthier, crispier, and way more flavorful than anything you’ll find in a bag. Whether you’re dipping, topping, or snacking, they’re the easiest way to elevate taco night!

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Prep Time8

Cook Time12

Total Time20

Servings: servings

Author: Molly

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

Store leftover chips in an airtight container at room temperature for up to one week. If the chips soften, reheat them in the air fryer at 350 or the oven at 375 for a few minutes.

Dark vs. Light Baking Sheets. Dark sheets cook chips faster—check for doneness at 8-9 minutes.

Nutrition

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