Baked Tortilla Chips
These Baked Tortilla Chips are a crispy, homemade snack that’s lighter than fried chips and ready in under 20 minutes. Made with simple corn tortillas and customizable seasonings, they’re perfect for salsa night, dipping, or everyday snacking.
Ingredients
- 8 –10 corn tortillas white or yellow
- 1 –2 tbsp olive oil or cooking spray
- ½ tsp salt or to taste
- Optional Seasonings
- Chili powder
- Paprika
- Garlic powder
- Cumin
- Cinnamon & sugar for sweet chips
- Lime juice or lime zest optional
Instructions
- Preheat oven: Preheat to 375°F (190°C). Line one or two baking sheets with parchment paper.
- Cut tortillas: Stack tortillas and cut into wedges (6–8 pieces per tortilla).
- Season: Place wedges in a bowl. Drizzle lightly with olive oil or spray with cooking spray. Sprinkle with salt and any seasonings. Toss gently to coat.
- Arrange: Spread tortilla pieces in a single layer on the baking sheet without overlapping.
- Bake: Bake 10–15 minutes, flipping halfway through, until lightly golden and crisp.
- Cool: Remove from oven and let cool on the baking sheet for a few minutes to crisp fully. Add lime juice or extra seasoning if desired.
Notes
- Chips crisp up more as they cool—don’t overbake.
- Use minimal oil to avoid sogginess.
- Check frequently during the last few minutes to prevent burning.