Baked Tortilla Chips are a great way to satisfy your craving for restaurant-style tortilla chips. Fresh tortillas are baked, and ready in under 15 minutes! Make a big batch for a party, or a small batch for an at-home snack.
I am so grateful for your support of Karyl’s Kulinary Krusade. This post contains affiliate links. Should you make a purchase through these links, I will receive a small commission. Please note that there are no additional charges to you. My full Disclosure Policy is available HERE
Within 60 seconds of sitting down at a Mexican restaurant, a bowl of chips appears at the table. Every single time. I’ve never been to a restaurant where they’ve asked first…does that even exist?! I think it’s just an assumption, and nobody ever turns them down.
As much as I love the chips, they are fried, and they usually have a lot of salt. That combination is exactly why we lose all self-control and mindlessly eat the entire basket. And of course, when they ask if you want a refill, it’s almost impossible to say no.
I eat when I get bored, and when I want a snack I go for something with crunch and salt. Which is why I don’t keep chips in the house. I do always have tortillas, and normally just use them for fajitas or soft tacos. But once I realized how easy it was to make my own Baked Tortilla Chips, I decided to give it a try.
My goodness, these Baked Tortilla Chips are fabulous! Baked Tortilla Chips are gluten-free, vegan, and I can make just what I need in under 15 minutes.
KEYS TO THE PERFECT BAKED TORTILLA CHIPS
- Corn Tortillas are best, and you can choose from white corn or yellow corn. I’ve tried them with flour tortillas, but you don’t get the same crunchy texture
- Cut the tortillas before baking them. If you try to cut them afterwards, they will break apart. I’m sure that’s common sense, but it can’t hurt as a reminder! I cut each tortilla into 8 triangles. If you want larger chips, cut them into 4 triangles
- Lightly spray both sides of the tortillas with oil. I’ve tried it with regular Pam, and the chips don’t seem to get as crunchy. So instead, I use Avocado Oil Spray.
- Season the tortillas with salt after the oil, and before baking. If you wait until after they bake, the salt won’t stick. I use Coarse Sea Salt, because I like to see the salt on my chips
- For best results, bake the tortillas on a Baking Sheet. The tortillas will take 7-10 minutes to bake. I always check at 8 minutes. Don’t leave them too long, or you will have burnt tortilla chips
- The tortillas may be just a little chewy in the center when they come out of the oven. That’s okay, because they will finish crisping as they rest.
I always make more Baked Tortilla Chips than I need. See, even when I’m at home I can’t control myself! Taking the extra chips from a restaurant is usually frowned upon. But when you’re at home, put them into a Zip Lock Food Storage Bag, and they will stay fresh for 3-4 days. Honestly though, they probably won’t last that long.
SERVING OPTIONS FOR BAKED TORTILLA CHIPS
Sometimes simple is best, so I usually serve Baked Tortilla Chips with guacamole, salsa, or my Chuy’s Creamy Jalapeno Dip. They will also work great as a side for my Crispy Chicken Fajita Wrap. Of course, they are also a perfect snack with any margarita!
SHOP THIS RECIPE
- 6 White or yellow corn tortillas
- Avocado oil spray
- 2 teaspoons coarse sea salt
Preheat oven to 400 degrees.
Cut tortilla into wedges. I cut mine into eights. Lay individual wedges on baking sheet. Spray one side of tortilla wedges; flip, and spray other side. Sprinkle lightly with sea salt
Bake in oven for 7-10 minutes. Check after 8 minutes. Don't overcook, or they will burn!
Remove baking sheet from oven as soon as tortilla chips are done. Carefully transfer tortilla chips to a serving bowl. You may need to use tongs to do this, as the chips will still be really warm. Sprinkle lightly again with sea salt, if desired.
Store leftover chips in a plastic zip bag. They will stay fresh for about 3 days
For more delicious recipes, click on the photos below!