Baked Tortilla Chips

This recipe provides a simple method for making healthier baked tortilla chips at home. Corn tortillas are lightly oiled, cut into chips, seasoned, and baked until golden brown and crispy, offering a satisfying snack or accompaniment for dips.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course lunch/dinner

Cuisine Mexican

Servings 4 people

Calories 434.6 kcal

Equipment

2 Large Baking Sheets For baking chips in a single layer
1 Pastry Brush For even oil application
1 Sharp Knife or Pizza Cutter For cutting tortillas
1 Cutting Board For stacking and cutting tortillas

Ingredients

Main

Twelve 6-inch corn tortillas preferably white
1 tablespoon vegetable oil
Fine salt

Instructions

Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

Notes

Ensure tortillas are brushed very lightly with oil; too much can make them greasy rather than crisp. Arranging chips in a single layer is crucial for even baking and crispness; overcrowding will result in soggy chips. Rotate the baking sheets during cooking to ensure consistent browning across both trays and within each sheet. While salt is standard, experiment with adding chili powder, garlic powder, or cumin before baking for flavored chips. Allow chips to cool completely on the baking sheet before serving or storing for maximum crispness.