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!
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.
If you like making your own chips, check out these baked pita chips!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- 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!
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
- Brush the top of each tortilla with a light amount of oil. I just oil one side of each tortilla.
- Stack tortillas and cut into wedges
- Place on an ungreased baking sheet without overlapping tortillas
- Sprinkle with salt
- 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.
- Remove from oven and when cool enough to handle, place in a large serving bowl
- 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
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.
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, 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.
Serving suggestions
These chips are great served alongside your favorite Mexican dishes, or along with your favorite dips. Some favorites to try include
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!
Baked Corn Tortilla Chips
Equipment
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
- 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.
- 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.
Fred G says
Chips without deep frying, great idea.
Laura ~ Raise Your Garden says
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!
annie@ciaochowbambina says
I love how simple, healthy and delicious these are, Kathy! Yum!