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Homemade Baked Corn Tortilla Chips is a recipe you’re going to make again and again. These tasty corn chips go well with all kinds of dipping sauces!
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. These chips would taste great dipped in homemade guacamole, best ever pico de gallo or this easy 7 layer dip.
Table of Contents
Why You’ll Love This Recipe
- You get to control oil and salt levels, making them a healthier choice.
- Enjoy fresher, customizable flavors with simple seasonings.
- Simple and quick to make with minimal ingredients.
- Cheaper than store-bought options, especially in bulk.
Recipe Ingredients
- 5-6 round corn tortillas
- Olive oil
- Salt
See the recipe card for full information on ingredients and quantities.
How To Make Baked Corn Tortilla Chips
Step #1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Brush both sides of a tortilla with olive oil and sprinkle with salt. Cut into 6 or 8 wedges using a pizza cutter. Arrange on the prepared sheet and repeat until full.
Step #2. 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.
Recipe FAQs
Bake at 400 degrees Fahrenheit for the best results. This high temperature helps the chips crisp up quickly without burning.
Yes, you can use flour tortillas, but the texture and flavor will be different. Flour tortillas will yield a softer, chewier chip, whereas corn tortillas provide a classic, crisp texture.
Experiment with different seasonings such as chili powder, smoked paprika, garlic powder, or lime zest. Sprinkle these on before baking for extra flavor.
If your chips aren’t crispy, they might need a longer baking time, or your tortillas might be too thick. Ensure they are thinly sliced and fully dried out during baking. Also, avoid overcrowding the pan, as this can steam the chips instead of crisping them.
How To Store Baked Corn Tortilla Chips
Store the chips in an airtight container at room temperature. They are best enjoyed within a few days but should last up to a week. If they start to soften, you can re-crisp them in the oven for a few minutes.
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Side Dishes and Salads
Hasselback Potatoes
Chicken Recipes
Homemade Chicken Taquitos Recipe
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Homemade Baked Corn Tortilla Chips
Ingredients
- 5-6 round corn tortillas
- Olive oil
- Salt
Instructions
- 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.
Incredibly, this article really helped me in cook, and this article is very easy to follow and not complicated. Thank you, the reviews are very helpful, so you want this to be easy, it looks easy and fun. So can’t wait to try. I look forward to other recipes.???
Thank you, the reviews are very helpful, so you want this to be easy, it looks easy and fun.
Wow….these are now his favorite chips! I opened up the bag of Tostitos, made your blender salsa and tried a batch of these for the fun of it……..The Tostitos slunk back into the pantry, untouched….had to make another pan of these to fuel his appetite! Actually slightly overcooked the first batch….it happened so fast! Then I over-salted them(not always a bad thing!)(I do love salt!) The second batch was perfect at 8 minutes. I think he is starting to like the food experiments! Muchas Gracias!!!!
What are the best kind of clean corn tortillas are used?
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!
Brush with butter and top with a sprinkling of cinnamon and sugar (or honey) for a delicious dessert.
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!
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.