Homemade Baked Tortilla Chips — 💛😋 Making tortilla chips at home using corn tortillas is FAST and EASY! Ready in just 20 minutes. Perfect for salsa, guac, or anytime you need tortilla chips!
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Easy Baked Chips from Corn Tortillas
Can you bake corn tortillas into chips? Absolutely!
If you’ve ever wanted to know how to make baked tortilla chips at home, you’re going to be surprised just how easy it is! And fast, too.
These homemade baked corn tortilla chips are ready in 20 minutes and are healthier than their fried counterparts with just as much crunch.
Of course, they’re not greasy either making them a better solution for when you think you’re just going to have “a couple chips and salsa.” Because as we all know, it’s never quite that easy to have that much willpower!
The other bonus is that you will put any leftover tortillas you have laying around to perfect use.
Ingredients in Baked Tortilla Chips
For this recipe, you need very few ingredients. Namely just 5 ingredients, and that includes the salt!
Get out your:
- Oil (avocado, vegetable, canola, sunflower, grapeseed, olive)
- Garlic powder
- Chipotle chili powder
- Salt
- Corn tortillas
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Baked Corn Tortilla Chips
When I say it’s easy to make tortilla chips, I mean it’s easy. Here’s a look at how to make homemade tortilla chips out of tortillas:
- Slice corn tortillas into wedges.
- Whisk together the oil with the garlic and chipotle chili powders and the salt in a large bowl. Add tortilla wedges and use your hands to coat them evenly with the mixture.
- Arrange the coated tortillas on a baking sheet trying not to allow them to overlap. Bake until golden and crispy.
Serving Suggestions
Baked homemade tortilla chips pair perfectly with any number of sauces and dips. Or, you can turn them into loaded nachos or layered ground beef taco salad!
Recipe FAQs
I use avocado oil for baking tortilla chips because of its neutral flavor and high smoke point. However, you can use an alternate oil such as vegetable, canola, sunflower, grapeseed, or even olive oil.
I recommend using corn rather than flour tortillas. The flavor will just not be the same, at all, with flour. Use small corn tortillas, about 5 to 6 inches in diameter.
Store the corn tortilla chips in an airtight container at room temperature. If using a zip-top bag, try to squeeze as much excess air out of it before sealing. Homemade tortilla chips will last up to five days, noting that they’ll become slightly stale over time.
Don’t let the tortilla wedges to touch each other on the baking sheet. Crowding them will prevent them from crisping up as much and while some slight overlapping is fine, try to prevent it.
Also note that if your tortillas are older and slightly stale, that’s actually better rather than super fresh ones out of the package. However, those will be fine too if that’s what you have.
Flavor Variations to Try
Now that you know how to make tortilla chips, the sky is really the limit when it comes to flavoring them.
You can use any combination of the spices I used, as well as try incorporating:
- Onion powder
- Tajin
- Chili powder
- Cumin
- Taco seasoning
- Ranch seasoning
- Everything bagel seasoning
- Nutritional yeast
- Flaky sea salt, for garnishing
- Cinnamon and sugar (for sweet chips)
- Cinnamon and sugar with a pinch of salt (for a salty-sweet combo)
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Homemade Baked Tortilla Chips
Ingredients
- 2 tablespoons avocado oil, or another oil including vegetable, canola, sunflower, grapeseed, olive
- 1 teaspoon garlic powder
- ¾ teaspoon chipotle chili powder
- ½ teaspoon salt, plus more for garnishing if desired
- 8 small, 5 to 6 inch corn tortillas, each cut into 6 triangular wedges
Instructions
- Preheat oven to 400F and spray a half sheet pan with cooking spray or line with parchment paper or a Silpat; set aside.
- To a large bowl, whisk together the oil with the garlic and chipotle chili powders and the salt.* (See Notes for Flavor Variation Ideas)
- Add the tortillas and use your hands to very gently toss to coat evenly.
- Arrange the tortillas on the prepared baking sheet, taking care to prevent them from touching and overlapping. A little overlapping is fine, but too much and they won’t bake evenly and crisp up.
- Bake for about 10 minutes on the first side, flip, and bake for about 8 minutes on the second side, or until done. All ovens, tortillas, the oil used, the sheet pan, etc. vary so bake until done in your oven, making sure to keep a close eye on them so they don’t burn.
- Allow to cool and before serving. Optionally, garnish with additional salt if desired and to taste. Chips will keep airtight at room temp for up to 5 days.
Notes
- Onion powder
- Tajin
- Chili powder
- Cumin
- Taco seasoning
- Ranch seasoning
- Everything bagel seasoning
- Nutritional yeast
- Flaky sea salt, for garnishing
- Cinnamon and sugar (for sweet chips)
- Cinnamon and sugar with a pinch of salt (for a salty-sweet combo)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy Dips for Tortilla Chips:
Now that you know how to make chips out of tortillas, it’s time to get dipping! Below are some of my favorite dips for homemade baked tortilla chips.
Cheesy Baked Mexican Corn Dip — A hot corn dip reminiscent of Mexican street corn!! Creamy, cheesy, spiked with lime juice, chili powder, and a serrano chile or jalapeno for a touch of heat!
Chunky Tomatillo Avocado Salsa — If you like salsa verde, you’re going to LOVE this homemade version that includes creamy chunks of avocado! As FAST and EASY and tossing a handful of healthy ingredients into your food processor and the salsa is ready in seconds.
Sweet and Spicy Chipotle Salsa — A sweet and spicy salsa with a lovely smokiness from pineapple, tomatillo, onion, and garlic that are blistered under broiler and then blended with chipotle peppers!
The BEST Spinach Artichoke Dip — This baked spinach artichoke dip is rich, creamy, and it’s a crowd FAVORITE sure to disappear at parties!! It’s so cheesy thanks to both mozzarella and Parmesan cheeses!
Beef Queso Dip — Caramelized onions, ground beef, taco seasoning, and CHEESE in this EASY queso dip everyone loves!! Great for game days, PARTIES, holidays, and events!!
Restaurant-Style Salsa — This easy salsa recipe is a blessing and a curse. Because chips and salsa. The more you have, the more you want. But lucky you, this salsa recipe will teach you how to make salsa at home in just a few minutes in the blender, so you’ll never run out!
Spicy Chorizo Queso – No processed cheese in this EASY cheese dip that’s ready in 20 minutes!! Wonderfully spicy thanks to the chorizo! Great appetizer for holiday entertaining, parties, and game days!
great
I am allergic to corn, so when I saw your post about recommending corn over flour, it was a little disheartening. Would there be different time, topping, or raw versus premade that would make better flour?
To be honest I really don’t have the answers to your questions. You could of course experiment with flour and see if you like the taste. It would certainly be a very inexpensive and fast little experiment.