Homemade baked corn tortilla chips is a recipe you are going to make again and again! 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.
- 5–6 round corn tortillas
- Olive oil
- 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.