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!
MASTERING MY MISTAKES / COOKING NOTES
- 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.
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
- 15 yellow corn tortillas
- 2 tablespoons olive oil, more for greasing baking sheet
- 1 tablespoon lime juice
- 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.
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