Homemade Baked Tortilla Chips

When you realize how easy it is to make homemade baked  tortilla chips you will never go back to store bought again! It’s a simple recipe with just 3 ingredients –  corn tortillas, olive oil and cayenne salt then pop in the oven. Fresh, warm chips in 15 minutes that go perfectly with your favorite salsa and guacamole.

Closeup of tortilla chips in white bowl beside salsa and cilantro.

Last night I was all prepared to whip up some guacamole and serve with some chips as an appetizer to our Beef Enchiladas when I realized I had run out of tortilla chips. Oh no! And you know when you get your mind made up to have something you just can’t possibly do without, right?! So I looked to see if there was a way I could make my own without making a quick dash to the store. Surprisingly other people must have found themselves in the same situation because the amount of recipes I found was staggering.

Overhead of curvy white bowl with baked chips on green towel with salsa on side.

I took the best from each one of them, experimented quite a bit, (and we won’t go into how many went into the circular file either) and I finally hit upon the combination I was looking for. The corn chips had to be crispy, they had to be tasty and they had to hold up to salsas and dips. (sounds like that old song “I need a hero”) And they actually came out better than the ones you purchase in the bag! Hallelujah I’ve seen the light! Plus I can serve them warm just the way the Mexican restaurants do in our area. If you want a crispy, spicy tortilla chip warm from the oven this is your recipe!

Closeup holding a crispy chip with salsa on it.

Tortilla chips come in all flavors

When you start making these tortilla chips as much as I do, you’ll want to vary the seasonings for a change of pace. In place of the cayenne, try any of these flavors.

  • taco seasoning
  • chipotle powder
  • garlic powder
  • little lime juice brushed over the top then salt
  • go all out and mix a combination of 1 tablespoon olive oil, 2 teaspoons grated fine Parmesan cheese, 3/4 teaspoon chili powder, 3/4 teaspoon smoked paprika and 1/4 teaspoon salt for a Doritos type flavor. Toss in a bag with the uncooked tortilla pieces then bake. 

Frequently asked questions

Can I bake these without oil?

Actually you can! Just skip the oil step, sprinkle with salt and your favorite seasoning and bake as directed. Watch carefully as they can burn more easily than the ones with oil. By the way, there is no need to oil the cookie sheet as these have little water in them so they won’t stick.

What type of tortillas should I use?

I use the small 6″ corn tortillas in either white or yellow corn. You can opt to use flour but they will cook up a little differently. Check out my Cinnamon Tortilla Chips for a flour tortilla version.

How long will these homemade chips last?

Store them in an airtight resealable bag and they should last 3-4 days at room temperature. I haven’t tested this theory as I never have any left!

What can I do to crisp these chips up again?

Place the chips on a cookie sheet in a 350 degree oven for 5-minutes.

Are these corn tortilla chips gluten-free?

They can be! Check the bag of corn tortillas that you purchase. If it says they are gluten-free, the resulting chips will be gluten-free.

Directions

Ingredients - tortillas, salt, cayenne and olive oil spray laid out on white table with pair of kitchen shears.

Gather ingredients. This recipe uses corn tortillas in lieu of flour tortillas which makes them a little healthier and gluten-free too.

4 simple steps to make tortilla chips -, spray with oil, sprinkle with salt and cayenne, cut and bake.

  1. Spray each corn tortilla with olive oil or vegetable oil. You can also brush it on if you don’t have the spray variety. (photo 1)
  2. Sprinkle each tortilla with salt. You can use either regular table salt or sea salt. (photo 2)
  3. If you like your chips with a little spice, add some cayenne pepper to each tortilla. (photo 3)
  4. Cut the tortillas in fourths with either a kitchen shears, a pizza cutter or a sharp knife. (photo 4)

Cut tortilla pieces laid out on cookie sheet and ready to bake.

  1. Place on cookie sheet making sure that they don’t touch each other. This ensures all the chips will get crisp. Bake.

Closeup of tortilla chips in white bowl beside salsa and cilantro.

Serve with your favorite salsa or a guacamole with a twist such as this mango pineapple guacamole! Believe me, once you try these homemade corn tortilla chips for yourself, you won’t go back to store-bought!

More Mexican recipes

Taco Tortilla Stack – Simply stack your ingredients between layers of tortillas and bake. A simple casserole for busy weeknights.

Smothered Chicken Burritos – if you love burritos, these will wow your socks off! Burritos stuffed with chicken, refried beans and cheese, then smothered in plenty of green chile enchilada sauce.  

Breakfast Street Tacos – an easy breakfast for those busy school and work mornings. Just scramble some eggs, fry up some bacon (easy to keep cooked in the fridge and warm in the microwave) and put out all the fillers and let everyone make their own.

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Closeup of tortilla chips in white bowl beside salsa and cilantro.

Homemade Baked Tortilla Chips from Corn Tortillas

Print Rate
Course: Snack
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 211kcal
Author: Linda Warren

Ingredients

  • 6 corn tortillas
  • olive oil spray maybe 2-3 teaspoons
  • Cayenne pepper to taste optional
  • Salt to taste

Instructions

  • Preheat oven to 400 degrees.
  • Spray both sides of tortillas with olive oil spray. Sprinkle with cayenne pepper and salt.
  • Cut tortillas into 4 quarters with a knife or a pair of scissors.
  • Place in a single layer on cookie sheet, making sure that they don’t touch each other.
  • Place in preheated oven for 10 minutes, turning at the 7 minute mark. Check often after turning to make sure they aren't getting too brown. After 10 minutes is up to make sure they are crisp enough. If not place back in oven for 1 minute and check again.
  • Remove from oven and let cool for 5 minutes prior to serving as they will crisp up. If you like warm chips, they can be placed in a warm oven, about 225-250 degrees, for a short time (5-10 minutes).
  • Makes 2 servings. (Just a tip. I would at least double this recipe as they are very addictive!)

Nutrition

Calories: 211kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 145mg | Fiber: 5g | Sugar: 1g | Vitamin A: 208IU | Calcium: 63mg | Iron: 1mg

This post has been updated with new photos and step-by-step directions. It was first published on February 24, 2014.

Homemade Baked Tortilla Chips

6 Comments

  • Reply
    Annette
    06/15/2020 at 9:01 pm

    Any nutrition informationon these?
    Thank you!!.

    • Reply
      Linda Warren
      06/16/2020 at 12:14 pm

      Hi Annette I just updated the post with some nutrition information. Hope this helps and thanks for stopping by.

  • Reply
    Michelle
    05/29/2020 at 12:42 pm

    Mine came out super burned at ten minutes

    • Reply
      Linda Warren
      05/29/2020 at 1:48 pm

      I’m so sorry yours didn’t come out. I’ve made these hundreds of times and haven’t had that problem. Your oven may run hotter than the temperature states so may have cooked them slightly quicker. I would just watch them more carefully and possibly take out prior to 10 minutes if they are lightly browned and look done.

  • Reply
    Miz Helen
    05/21/2014 at 7:50 pm

    I like the addition of the Cayenne to your Tortilla Chips! Thanks so much for joining our Foods of The World Tour to Mexico, hope you will join in France next month.
    See You Soon!
    Miz Helen

  • Reply
    Linda Warren
    05/14/2014 at 9:02 pm

    They are so much better than the packaged chips! They are always crisp and you can bake not fry them so that makes them healthier too. Hope you get a chance to try them soon.

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