Homemade Baked Corn Tortilla Chips

“Fancy blogging” is a lot of fun for tons of reasons. One thing I love, that I didn’t foresee, is all of the amazing people that I have gotten to know. There is so much talent, insight, and kindness to be found in the blogging world. One lovely woman I’ve “met”, via the web, is Katie. She made my homemade Oreos a month ago and linked backed to my site. Through the wonder that is Google Analytic, I could see that her site was referring people to mine. She was the very first person, that I don’t know in real life, to post and link back to my site. I was so excited to have a stranger know I existed; I made Thomas come and look at her post and I checked the comments multiple times to see if anyone else was excited about the Oreos. It was ridiculously exciting to me. I now follow Katie’s blog and she’s wonderful about leaving comments here; I feel like I know her!
Well, my friend Katie is pregnant with her second and craving Mexican food. I was thinking about her the other day (and feeling grateful I’m not in her pregnant shoes at the moment :) ) and I decided I should help her out with the Mexican cravings. So Katie, this recipe is for you!
One of the best parts of eating at a Mexican restaurant is the warm chips and salsa while you wait for the entree. These chips are just what you’re wanting and more! 3 ingredients and 20 minutes is all you need. They are easy and healthy (baked, not fried) and I promise they won’t disappoint.
We love tortilla chips; we eat them all the time. I make my kids bean dip for lunch 2 or 3 times a week and they love plain chips for a snack. They were asking for some one day and I didn’t have any, so we made them. They turned out so well that I made them 2 more times that week and I haven’t bought a bag of tortilla chips yet. They are best warm and make you think you are eating at a Mexican restaurant.

Homemade Baked Corn Tortilla Chips

Homemade Baked Corn Tortilla Chips recipe

Baked Corn Tortilla Chips
Printable Recipe
Makes around 36 chips

5-6 round corn tortillas
Olive oil
Salt

Preheat the oven to 400 degrees and line a baking sheet with parchment paper (not totally necessary, but it makes it easy to clean up). Place a tortilla on your cutting board and brush it with olive oil. You don’t have to go crazy and drench it, but be sure to get a good coat of oil over the entire tortilla. Sprinkle with salt. Flip the tortilla over and brush the other side with oil and then salt. Using a pizza cutter, cut the tortilla into 6 or 8 pieces (like you are cutting a pizza). Place the tortilla pieces on the parchment lined baking sheet and repeat until your pan is full. Bake for 10-15 minutes until the chips start to brown on the edges. Salt again when you take the hot chips from the oven. Allow the chips to cool for a few minutes and then serve. The chips will get crispier as they cool.

And in case you  missed it, these are amazing with this salsa.

Homemade Baked Corn Tortilla Chips recipe

10 comments on “Homemade Baked Corn Tortilla Chips

  1. You are so sweet Melissa :) Thank you so much! I’m definitely making these tomorrow! I love your blog. You seriously have the best recipes… those homemade oreos were amazing.

  2. Visitor from Katie’s site :) Just wondering if you have ever tried to store these and did they stay crisp or are they better to make right before you eat? They look amazing! Thanks!

    1. The bigger health food store in the town we shop in sell fresh corn tortillas that say organic non-GMO… perk of living near the Arizona boarder- great authentic Mexican food. Do you have access to anything like that? I’d even look in a Mexican market!

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