Making chips at home is easier than you think! You only need four ingredients: tortillas, oil, salt and lime juice.
Everything needs a bit of spring cleaning, including this blog. I’m going through all of my old posts, picking some of my favorite recipes to make into videos, and these baked tortilla chips were high on my list. Then again, I was probably eager to find another excuse to make chips and guacamole again.
With Cinco de Mayo just around the corner, there’s no better way to celebrate than with a fresh batch of tortilla chips. Five years ago, I tried making tortilla chips for the first time by deep frying tortillas. The chips tasted fine, but the cooking was more hassle than it was worth. Having baked tortilla chips many times now, I’m definitely not going back. Baked chips are so much easier to make, and they’re healthier, too!
When Cinco de Mayo rolls around, be sure to make a batch of this for your festivities! Be warned, these chips are incredibly addictive!
COOKING NOTES ON THE BAKED TORTILLA CHIPS
- Lime juice: The lime juice in this recipe is optional, but I like the additional flavor. If you want the chips to taste more tangy, add another tablespoon of lime juice to the recipe. You can also squeeze lime juice over the finished chips. However, the chips will lose a bit of their crisp when you use more lime juice.
- When are the chips done? I like my chips on the crispier side, so I left the chips in the oven until the edges were golden brown before pulling them out, about 11 to 12 minutes. Do note that the chips cook faster if you are baking them in a well-heated oven. For example, if you have already baked one or two batches of chips in the oven already, the third batch shouldn’t need as much oven time.
- Dark vs. Light Baking Sheets: I noticed that when I used dark colored baking sheets, like the one pictured above, the chips cooked faster. If you’re using dark baking sheets check the chips for doneness at around 8 or 9 minutes.
TOOLS USED
- Dark Baking Sheets: I like using these to bake crispier chips
- Silicone Brush
TORTILLA CHIP PAIRINGS
- Nachos ideas: Interested in turning the tortilla chips into nachos? Try my Asian Tuna Melt Nachos or Kung Pao Chicken Nachos!
- Dips: Spicy Vegan Spinach Artichoke Dip
- Chilaquiles with Gochujang
How to Make Baked Tortilla Chips
This recipe yields about 4 to 6 cups of chips. Do note that the chips cook faster if you use a dark baking sheet or if you are baking them in a well-heated oven. Check the chips at around 8 or 9 minutes to see if they’re done. Also, give the chips 5 to 10 minutes to cool before you start eating them. The chips will continue to crisp up as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 to 6 cups 1x
Ingredients
- 15 yellow corn tortillas
- 2 tablespoons olive oil, more for greasing baking sheet
- 1 tablespoon lime juice
- salt
Instructions
- Preheat oven to 375ºF (190ºC). Brush two large baking sheets with olive oil or use cooking spray.
- In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Brush oil on remaining tortillas and cut into triangles.
- Arrange tortilla pieces on baking sheet in a single layer. They can be lined right next to each other as they’ll shrink once baked. Sprinkle salt all over tortilla pieces.
- Bake for 8 to 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything in two batches.
- Let chips cool before serving. Store chips in an airtight container. They should stay crispy for 1 to 2 weeks.
Notes
NUTRITION INFORMATION: Amount for 1/6 of recipe: Calories: 171, Total Fat 6g, Saturated Fat: 1g, Sodium: 27mg, Cholesterol: 0mg, Total Carbohydrate: 27g, Dietary Fiber: 3g, Sugar: 1g, Protein 3g
Whitney @ Sweet Cayenne says
Love making chips like this at home. Your videos are amazing – great job!!!
Lisa Lin says
Thank you so much, Whitney!!
Traci | Vanilla And Bean says
Hooray for a baked vehicle for all dippin things! Delicious with the addition of lime and how it snaps so perfectly. Well done my dear! Can you hear me clapping??? That video!
Lisa Lin says
Traci, thank you for your kind words about my videos!! Seriously, all this sweet encouragement keeps me going!
Erin @ The Almond Eater says
I NEED to make my own tortilla chips ASAP. Like, holy cow I never realized how simple it was (yet I also should have known…?). These look delicious and I love the addition of lime juice.
Lisa Lin says
Yea! And they stay crunchy for quite some time, too! Thanks, girl!
Zainab says
I have lots of spring cleaning to do too with old recipes. Love these chips and I can eat a whole sheet of them for sure.
Lisa Lin says
Haha, that’s exactly what I did during the making of this video!
Rakhee@boxofspice says
SO many missed posts while I was away to India! I am just catching up and this post Lisa! My god I’m in love and they are so easy to make! Love love love! <3
Lisa Lin says
Rakhee! I hope you had a wonderful time!! Thank you!
Keith @ How's it Lookin? says
They look so good. Homemade chips are awesome, thanks a lot
Lisa Lin says
Thanks, Keith!
connie says
These did no cook up crisp in 9-10 minutes. I had to bake them 16 minutes to get them fairly crisp. I will never use corn tortillas again, flour work much better for crispiness.
Sharon Stark says
These chips are amazing!! I mixed them up with corn and whole wheat shells. I used garlic oil on mine.
Barb says
My chips came out terrible. They were in the oven a very long time before they turned light brown and were not crunchy at all. Very disappointed.
Lisa Lin says
Sorry this didn’t work out for you, Barb. You might not want to give this another go, but the chips cooked quicker when I used my darker colored baking sheets, like the one in my photo. Thanks for trying out the recipe anyway.
Candi says
I thought you followed Medical Medium. I’m a bit confused since these are made from corn tortillas and corn is a “no” food. Are you not strictly following? Do you have an alternative to corn that would be ok on protocol? TIA
Lisa Lin says
Hi, Candi. I’ve never heard of Medical Medium before, so I definitely don’t follow it. As I’m not familiar with the diet prescribed in Medical Medium, I don’t have a good suggestion on alternatives for this recipe.
Mike says
I love this recipe and have used it loads of times. I have a pretty basic oven in my flat (apartment) and it takes about 16mins at 200c to get them crispy enough. But what I docsovered is to turn the oven off after about 10-12 minutes and then just leave them in for another hour or so – as the oven cools they *really* crisp up 🙂
(However if you have a modern/efficient oven you probably would end up buring them to take this advice with caution!
Also, keep these (and any other crispy food) in the fridge – they will last for weeks and weeks. in fact, things like store bought tacos, crackers, potato chips and biscuits (cookies) will last for *months* – since there is no moisture in the fridge there is nothing to make them go soggy.
★★★★★
Judy says
They just came out of the oven and are wonderful!!
★★★★★
Lisa Lin says
Thanks for trying the recipe, Judy!
Joe says
I cooked mine for 10 minutes and they turned out quite dark brown. Not burned, thankfully. I used the small ‘street taco’ type tortillas so maybe that had something to do with the quicker cooking time. I’m eating the chips with some hummus I just made – yum! Thank you Lisa!
★★★★★
Tasha says
Do you need to flip the chips half way through to get both sides crispy?
Lisa Lin says
Hi, Tasha! I’ve found that it’s not necessary to flip the chips.