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How to Make Baked Tortilla Chips

May 3, 2016 35 Comments

Jump to Recipe·Print Recipe

Making chips at home is easier than you think! You only need four ingredients: tortillas, oil, salt and lime juice.

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free)

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!

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free)

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.

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free)

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

Print

How to Make Baked Tortilla Chips

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free) by @healthynibs

★★★★★

5 from 6 reviews

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.

  • Author: Lisa Lin
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 to 6 cups 1x

Ingredients

Scale
  • 15 yellow corn tortillas
  • 2 tablespoons olive oil, more for greasing baking sheet
  • 1 tablespoon lime juice
  • salt

Instructions

  1. Preheat oven to 375ºF (190ºC). Brush two large baking sheets with olive oil or use cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free)

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Reader Interactions

Comments

  1. Whitney @ Sweet Cayenne says

    May 3, 2016 at 6:29 am

    Love making chips like this at home. Your videos are amazing – great job!!!

    Reply
    • Lisa Lin says

      May 10, 2016 at 9:49 am

      Thank you so much, Whitney!!

      Reply
  2. Traci | Vanilla And Bean says

    May 3, 2016 at 6:44 am

    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!

    Reply
    • Lisa Lin says

      May 10, 2016 at 9:50 am

      Traci, thank you for your kind words about my videos!! Seriously, all this sweet encouragement keeps me going!

      Reply
  3. Erin @ The Almond Eater says

    May 3, 2016 at 6:58 am

    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.

    Reply
    • Lisa Lin says

      May 10, 2016 at 9:50 am

      Yea! And they stay crunchy for quite some time, too! Thanks, girl!

      Reply
  4. Zainab says

    May 3, 2016 at 6:03 pm

    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.

    Reply
    • Lisa Lin says

      May 10, 2016 at 9:51 am

      Haha, that’s exactly what I did during the making of this video!

      Reply
  5. [email protected] says

    May 4, 2016 at 9:07 am

    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

    Reply
    • Lisa Lin says

      May 10, 2016 at 9:51 am

      Rakhee! I hope you had a wonderful time!! Thank you!

      Reply
  6. Keith @ How's it Lookin? says

    May 6, 2016 at 7:57 am

    They look so good. Homemade chips are awesome, thanks a lot

    Reply
    • Lisa Lin says

      May 10, 2016 at 9:59 am

      Thanks, Keith!

      Reply
  7. connie says

    November 17, 2017 at 4:02 pm

    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.

    Reply
  8. Sharon Stark says

    February 17, 2018 at 5:21 pm

    These chips are amazing!! I mixed them up with corn and whole wheat shells. I used garlic oil on mine.

    Reply
  9. Barb says

    April 24, 2018 at 9:50 am

    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.

    Reply
    • Lisa Lin says

      April 24, 2018 at 8:02 pm

      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.

      Reply
  10. Candi says

    June 20, 2018 at 7:18 pm

    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

    Reply
    • Lisa Lin says

      June 21, 2018 at 12:16 am

      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.

      Reply
  11. Mike says

    February 8, 2019 at 1:24 am

    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.

    ★★★★★

    Reply
  12. Judy says

    May 22, 2019 at 2:58 pm

    They just came out of the oven and are wonderful!!

    ★★★★★

    Reply
    • Lisa Lin says

      May 22, 2019 at 3:43 pm

      Thanks for trying the recipe, Judy!

      Reply
  13. Joe says

    June 22, 2019 at 8:42 pm

    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!

    ★★★★★

    Reply
  14. Tasha says

    September 10, 2019 at 4:13 pm

    Do you need to flip the chips half way through to get both sides crispy?

    Reply
    • Lisa Lin says

      September 19, 2019 at 7:17 am

      Hi, Tasha! I’ve found that it’s not necessary to flip the chips.

      Reply
  15. Jess says

    January 18, 2020 at 5:36 pm

    Hey I was wondering if I could mix vinegar with the oil to make it taste the salt and vinegar crisps. Or will it ruin the results.

    Reply
    • Lisa Lin says

      January 19, 2020 at 1:50 pm

      Hi Jess! I’m not sure about that one, honestly. I’d probably start with just a small amount of vinegar (no more than a teaspoon) and see if it adds flavor. Make sure to stir it with the oil thoroughly.

      Reply
  16. Juli says

    February 24, 2020 at 2:12 pm

    Didn’t use lime juice as I didn’t have any, but just brushed the tortillas with oil and then baked them. They turned out really well!

    ★★★★★

    Reply
  17. Sherri says

    May 5, 2020 at 5:17 pm

    So easy! Have control over the salt content which is terrific! 2nd time we made them added a pinch of chili powder to the lime & oil for a little kick. Wonderful both ways! I see a lot of flavor experimentation in our future! Thanks for a new family fave!

    ★★★★★

    Reply
  18. LC says

    May 28, 2020 at 7:40 pm

    Loved this! Used Ezekiel sprouted corn tortillas and coconut oil. Baking time is a bit longer to get the crunch. Long gone are store-bought tortilla chips thanks to your recipe!

    ★★★★★

    Reply
  19. Megan says

    June 2, 2020 at 4:46 pm

    What do you think the time of cooking would be with low carb flour tortillas? I’m eating a low carb diet so I can’t have the corn tortillas but I do like eating the mission low carb tortillas. It would be nice to be able to have low carb chips.

    Reply
    • Lisa Lin says

      June 3, 2020 at 2:48 pm

      Hi, Megan. I think the time should be approximately the same. Maybe check them 2 minutes before the time I specified in the recipe, but my intuition tells me that the timing should be the same.

      Reply

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