• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact Me

Beyond The Chicken Coop logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact Me
search icon
Homepage link
  • Recipe Index
  • About
  • Contact Me
×
Home » Appetizer

Published: Jan 20, 2016 · Modified: Feb 3, 2023 by Kathy

Baked Corn Tortilla Chips

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Chips and salsa on a platter.

Make your own baked corn tortilla chips. These chips have all the crunch you've been craving and are perfect for scooping up guacamole or salsa.

A great way to use up leftover corn tortillas!

Baked corn tortilla chips and a bowl of salsa on a platter.

Crispy tortilla chips

Sometimes the best snacks are simple. They don't have to be anything complicated to be delicious. These baked corn tortilla chips are super easy, simple and delicious.

They have an amazing crunch and hold up well to even the heartiest of dips.

This recipe is easily adaptable to make as many chips as you might need or as many as you want to eat. Serve with your favorite dips like this hot bean dip and this smoked buffalo chicken dip!

If you like making your own chips, check out these baked pita chips!

Ingredients for baked tortilla chips

A stack of tortillas on a cutting board.
  • Tortillas - Use white or yellow corn tortillas. Feel free to use tortillas that are just about to turn stale.
  • Oil - Any oil that you prefer can be used. I used canola oil.
  • Salt - Use a coarse salt like kosher salt or flaked sea salt. You want to gains of salt to stand out. Regular table salt is a bit too fine for these chips.
  • Flavoring - I prefer just plain corn chips, but some flavor options include adding a bit of smoked paprika, sprinkling on a lime chili seasoning, or dusting with a bit of garlic powder. Play around with different flavors and find your favorite!

Making baked tortilla chips

  1. Brush the top of each tortilla with a light amount of oil. I oil just one side of each tortilla.
  2. Stack tortillas and cut into wedges
Brushing oil on the top of tortillas.
Cutting Tortillas into wedges.
  1. Place on an ungreased baking sheet without overlapping tortillas
  2. Sprinkle with salt
  3. Bake in preheated 375°F oven for 10 minutes. Check tortillas and return to oven for an additional 5 minutes until crispy. You may use a spatula to flip tortillas.
Sprinkling salt on tortilla wedges.
Crispy tortilla chips.
  1. Remove from oven and when cool enough to handle, place in a large serving bowl
  2. Store unused, cool chips in an airtight bag or container

Recipe tips

  • When making these you want to be careful you don't overcrowd your pans or the chips will stick together.
  • If using two pans, rotate the pans halfway through baking time
  • Use chips within 5 days. If chips lose their crispness, reheat in oven
  • For a large batch of chips, cook in small amounts so the pans are not overcrowded

Frequently asked questions

Can I make baked tortilla chips with flour tortillas?

Yes, you can use flour tortillas. Follow the same process as the corn tortillas, but you may need to reduce the amount of time in the oven. The flour tortillas will crisp up as they cool.

How long will baked tortilla chips last?

Plan on using your chips within 5 days. If they lose their crispness, just place back in the oven for about 3-5 minutes.

To reheat chips

If you like your chips warm, as they are served in many Mexican restaurants, just place them on a baking sheet and place back into a warm oven for about 5 minutes. You can pile the chips on the baking sheet and they do not need to be in a single layer.

If chips have lost their crispness,  reheat in a 375°F oven for about 5 minutes before serving.

Serving suggestions

These chips are great served alongside your favorite Mexican dishes, or along with your favorite dips. Some favorites to try include

  • Guacamole
  • Tomato Salsa
  • Peach Salsa
  • Jalapeno Popper Dip
  • Bean Dip
  • Mexican Layered Dip
  • Cream Cheese Bean Dip
Scooping up salsa with a corn chip.

More from Beyond The Chicken Coop

  • Easy Puff Pastry Recipe
  • Red Mashed Potatoes Recipe
  • Avocado Lime Dressing

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious appetizer recipes!

  • Roasted Eggplant Dip topped with paprika.
    Roasted Eggplant Dip
  • Bread Dipping Oil topped with Parmesan cheese in a bowl.
    Bread Dipping Oil
  • Bacon Wrapped Little Smokies on a white platter.
    Bacon Wrapped Little Smokies
  • A plate filled with BBQ wings.
    BBQ Wings (Grilled)
Tortilla chips and a bowl of salsa on a platter.

Baked Tortilla Chips

Kathy Berget
Easy baked corn chips that you can make at home in your oven.
5 from 51 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Snack
Cuisine American
Servings 1 batch
Calories 144 kcal

Equipment

  • Cookie Sheet
  • Pastry Brush
Prevent your screen from going dark

Ingredients
 
 

  • 8-10 corn tortillas
  • 1-2 tablespoons oil (olive, corn, vegetable oil)
  • pinch coarse salt

Instructions
 

  • Preheat oven to 375°F
  • Brush the top of each tortilla with oil
  • Stack tortillas together and cut the stack of tortillas into small wedges
  • Place on baking sheet, trying not to overlap. Two baking sheets may be needed.
  • Sprinkle with coarse salt
  • Bake in preheated 375° oven for 10 minutes. Check tortillas and if needed, return to the oven for an additional 3-5 minutes. Keep a close eye on tortillas so they don't become too dark.
  • Stir tortillas on tray so they are flipped over.
  • Continue baking until lightly golden and crisp. Watch carefully. They go from done to burnt quickly.
  • Let chips cool slightly on baking sheet then remove and serve
  • Store fully cooled chips in an airtight container

Notes

To Reheat Chips
  • If you like your chips warm, like they serve in many Mexican restaurants, just place on a baking sheet and place back into a warm oven for about 5 minutes. You can pile the chips on the baking sheet and they do not need to be in a single layer.
  • If chips have lost their crispness,  reheat in a 375°F oven for about 5 minutes before serving.
 
Recipe Tips
  • When making  be careful you don't overcrowd your pans or the chips will stick together.  
  • If using two pans, rotate the pans halfway through baking time
  • You may also flip the chips on the pan halfway through baking time. This gives an even browning to the chips.
  • Use chips within 5 days. If chips lose their crispness, reheat in oven
  • For a large batch of chips, cook in small amounts so the pans are not overcrowded

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 144kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 23mgPotassium: 97mgFiber: 3gSugar: 0.5gVitamin A: 1IUCalcium: 42mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Appetizers

  • Garlic Parmesan wings stacked on a white platter.
    Garlic Parmesan Wings
  • A plate filled with Dry Rubbed Wings.
    Dry Rubbed Wings
  • A bowl filled with Salt and Pepper Chicken Wings.
    Salt and Pepper Wings
  • Baked honey garlic wings on a white platter.
    Honey Garlic Wings

Reader Interactions

Comments

  1. Nicki says

    December 09, 2024 at 9:34 am

    5 stars
    This chips are great and easy to make the chips are crispy and hold up to nachos even good in taco salad

    Reply
    • Kathy says

      December 09, 2024 at 5:29 pm

      Yay!!! So glad you enjoyed them! Thanks so much! 🙂

      Reply
  2. Rosalie says

    April 29, 2024 at 6:24 am

    5 stars
    I would suggest a bit of Italian seasoning on top just because I like that. Or ranch seasoning.

    Reply
    • Kathy says

      April 29, 2024 at 7:05 am

      It's great to have options. Thanks for your suggestions! 🙂

      Reply
  3. Britt says

    June 17, 2023 at 9:24 am

    Hi there! Do you think these would freeze well??

    Reply
    • Kathy says

      June 18, 2023 at 11:23 am

      Hi Britt,
      I have not tried freezing these chips and I believe they could lose their crispness in the freezer.
      Kathy

      Reply
  4. Fred G says

    February 21, 2019 at 6:55 am

    5 stars
    Chips without deep frying, great idea.

    Reply
  5. Laura ~ Raise Your Garden says

    January 22, 2016 at 7:07 am

    I love simple snacks too Kathy! Especially how these are baked. My husband took me to Chillis the other day (fancy people that we are, ha!!) and the chips were drenched in oil, overly deep fried. I couldn't even eat them thinking about how clogged my arteries would be getting. My husband on the other hand.......eh. Anyhow, I'd love these for taco night!

    Reply
  6. annie@ciaochowbambina says

    January 22, 2016 at 6:23 am

    I love how simple, healthy and delicious these are, Kathy! Yum!

    Reply
  7. Rachelle @ Beer Girl Cooks says

    January 22, 2016 at 5:37 am

    Homemade chips is a great idea! And because they are baked and healthy that means I can have more guacamole!

    Reply
  8. Manali @ CookWithManali says

    January 21, 2016 at 2:13 pm

    homemade chips are the best! these look great Kathy!

    Reply
    • Kathy says

      January 22, 2016 at 4:47 am

      Nothing better than homemade!

      Reply
  9. Amanda says

    January 21, 2016 at 10:13 am

    I love fresh baked tortilla chips! nothing beats them dunked in some homemade salsa. Great idea!

    Reply
    • Kathy says

      January 22, 2016 at 4:47 am

      Me too!

      Reply
  10. Kennedy Cole says

    January 21, 2016 at 8:47 am

    5 stars
    Freshly baked chips are always so much better that store-bought. We made some with cumin and lemon zest one time, but it's hard to beat just plain salted chips! 😉 Thanks for sharing!

    Reply
    • Kathy says

      January 22, 2016 at 4:47 am

      So many combinations! I need to try everyone's suggestions!!!

      Reply
  11. David @ Spiced says

    January 21, 2016 at 8:14 am

    Love this idea, Kathy! Homemade chips are the best and extra lime juice is most definitely required. This is also a great way to use up leftover corn tortillas! (We always seems to have leftovers since corn tortillas come in such large packs.)

    Reply
    • Kathy says

      January 22, 2016 at 4:46 am

      I will have to try the lime juice! Do you squeeze it on before or after baking?

      Reply
  12. Mary Ann | The Beach House Kitchen says

    January 21, 2016 at 4:40 am

    I LOVE homemade tortilla chips Kathy! I like them with coarse salt and with cinnamon sugar too! So irresistible! Thanks for sharing! Have a great weekend!

    Reply
    • Kathy says

      January 22, 2016 at 4:45 am

      Cinnamon and sugar! Why did you have to suggest that? I love cinnamon and sugar....I just don't need to eat it:)

      Reply
  13. Sina @ Vegan Heaven says

    January 21, 2016 at 3:33 am

    I love tortilla chips, but I've never made them myself! I really need to give this a try soon. 🙂

    Reply
    • Kathy says

      January 22, 2016 at 4:44 am

      One step closer to homemade!

      Reply
  14. Geraldine | Green Valley Kitchen says

    January 20, 2016 at 8:44 pm

    I've made pita chips before but never thought of trying corn tortillas - great idea, Kathy! A good way to use up any extra corn tortillas - I hate to let them go to waste :(.

    Reply
    • Kathy says

      January 21, 2016 at 3:59 am

      I always have a few corn tortillas left over too. This is a perfect way to use them up.

      Reply
  15. karrie @ Tasty Ever After says

    January 20, 2016 at 6:23 pm

    5 stars
    I love baking my own chips but they come out kind of dry. I bet spraying them first with cooking spray like you do will correct that problem. Friday night I'm making Mexican so I'll try it then 🙂

    Reply
    • Kathy says

      January 21, 2016 at 4:00 am

      The cooking spray also helps the salt adhere to the chips. They don't need much salt, just a touch.

      Reply
  16. Fran @ G'day Souffle' says

    January 20, 2016 at 5:49 pm

    Amazing! I always thought that tortilla chips were deep fried. If I make them myself, I would do them in small batches, otherwise I would gulp down huge amounts!

    Reply
    • Kathy says

      January 20, 2016 at 6:30 pm

      You are right...these are usually deep fried. Baking just keeps them on the healthier side.

      Reply
5 from 51 votes (46 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

More about me →

Grilling Time

  • Skewered shrimp on a plate.
    Honey Lime Shrimp
  • Grilled ribs on a bed of lettuce.
    Smoked Baby Back Ribs
  • Garlic Parmesan Chicken Skewers on a white dinner plate.
    Garlic Parmesan Chicken Skewers
  • Grilled chicken thighs on a white plate.
    Italian Dressing Chicken
  • Flatbread rounds on a brown paper bag.
    Grilled Flatbread
  • Grilled lemon chicken breast on a plate with baby potatoes and a green salad.
    Honey Lemon Chicken
  • A glass jar filled with an orange glaze with jalapenos.
    Jalapeno Apricot Sauce
  • A whole chicken on a can of beer on the grill.
    Beer Can Chicken on Grill

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Banana Oatmeal Muffins
  • Breakfast sausage cooked in the oven.
    Breakfast Sausage in Oven
  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye
  • Gravy pouring over a pile of mashed potatoes.
    Homemade Brown Gravy
  • Crispy fish cakes on a white platter with lemon wedges.
    Fish Cakes
  • Pasta twirled around a fork and in a large white bowl.
    Garlic Butter Pasta

Cookbooks

Two cookbooks piled on a counter.

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy
  • Accessibility Statement
  • Disclosure Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Beyond the Chicken Coop LLC ®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.