Go Back

Baked Tortilla Chips

These baked tortilla chips are a crispy, healthier alternative to traditional fried chips. Made by cutting corn tortillas, lightly seasoning, and baking until golden, they develop a satisfyingly crunchy texture and vibrant flavor. Perfect for snacking or serving with dips, they boast an even crunch and a homemade touch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 8 small corn tortillas plain or whole wheat
  • 1-2 teaspoons olive oil for brushing
  • to taste pinch sea salt
  • 1/2 teaspoon paprika or chili powder optional for smoky warmth
  • 1/4 teaspoon cumin optional for depth
  • 1 teaspoon lemon zest brightens flavor
  • 1 teaspoon seeds sesame or poppy seeds optional for texture

Equipment

  • Baking sheet
  • Pastry brush
  • Sharp knife or scissors
  • Wire rack (optional)

Method
 

  1. Preheat your oven to 180°C (350°F) and gather your baking sheet, pastry brush, and a sharp knife or scissors.
  2. Stack the tortillas and cut them into quarters or sixths, depending on your preferred chip size. Keep the pieces in a bowl or on a plate for easy handling.
  3. Use a pastry brush to lightly coat both sides of each tortilla piece with a teaspoon or two of olive oil. This helps them crisp evenly and adds flavor.
  4. Arrange the oiled tortilla pieces in a single layer on your baking sheet, leaving space between each to allow for crisping.
  5. Sprinkle the chips evenly with a pinch of sea salt, paprika or chili powder, cumin, and lemon zest. Add seeds if using, for extra texture and visual appeal.
  6. Bake the chips in the oven for about 10-15 minutes, checking at the 10-minute mark. They should be golden brown at the edges and crispy to the touch.
  7. Once baked, remove the chips from the oven and let them cool on the baking sheet for 2-3 minutes to further crisp up. If you have a wire rack, transfer them there to cool completely.
  8. Taste a chip and if it’s not quite crispy enough, pop it back in the oven for another minute or two. Be careful not to burn them!
  9. Once cooled and crispy, serve your homemade baked tortilla chips immediately or store in an airtight container for up to two days. Reheat briefly at 150°C (300°F) if you want to restore their crunch.