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Ditch store-bought and make these baked tortilla chips at home! Crispy and sturdy enough for your favorite salsas and dips, these chips are a great healthier alternative to your regular tortilla chips. All you need is 4 ingredients!
If you want a healthier alternative to store-bought chips, baked tortilla chips are the way to go. These crispy, tasty snacks are super easy to make at home with just a few simple ingredients.
Now I’m a huge fan of tortilla chips. I’ve made the classic homemade tortilla chips, air fryer tortilla chips, and now this baked version. By baking instead of frying, you get all the crunch with less oil and fewer calories.
Whether you like the classic combo of salt and oil or want to add a splash of lime juice for a little extra flavor, homemade baked tortilla chips are incredibly versatile. They’re perfect for pairing with guacamole, bean dip, as a crunch topping on brothy soups like sopa de lima, or just enjoying on their own as a snack.
Why You’ll Love This Recipe (TLDR)
- They’re healthier. Tortilla chips are one of those snacks that’s hard to put down once you start, so using a healthier cooking method is always a plus!
- So quick and easy. These tortilla chips are ready in 25 minutes from start to finish. Make a batch and you’re set!
Ingredients
- Corn tortillas: This recipe can be made with either 6-inch yellow or white corn tortillas. I like using yellow since it has a stronger maize flavor. There are many different corn tortilla varieties out there, including thin-cut versions. You may have to adjust the cooking time if you use the thin kind.
- Oil: I recommend using a neutral tasting oil so it doesn’t overpower the tortilla chips. I used extra virgin olive oil, but you can use avocado, canola, or vegetable.
- Lime juice: I added a splash of lime juice for a hint of extra flavor and topped off the finished tortilla chips with more for an extra zing.
- Fine salt: I used fine salt so it would dissolve better in the oil mixture. For extra garnish on cooked tortilla chips, you can use more fine salt or a flaky sea salt.
Flavorings for Baked Tortilla Chips
This recipe uses a basic salt, oil, and lime juice combo to add a little zing to each chip, but you can sprinkle them with your favorite seasoning blend like homemade taco seasoning, a little smoked paprika and cumin combo, or your favorite store-bought blend.
How to Make Baked Tortilla Chips
Make the oil mixture by mixing together the oil, lime juice, and salt, then brush it on both sides of the tortillas. Alternatively, you could spray them with a cooking spray if you prefer.
Cut the tortillas into 4 triangles for larger chips or 6 slices for smaller chips.
Arrange the tortilla slices on your baking sheet into a single layer. A little overlap is okay.
Bake the tortilla chips on the center rack for 10-12 minutes at 375°F degrees until crisped and golden brown, making sure to flip them halfway through.
Cool the chips at room temperature on the counter for 10 minutes, then garnish them with extra lime juice and salt, if desired, before serving with your favorite dip or salsa.
Recipe Tips
- I recommend baking the chips on the center rack, so you may need to bake them in multiple batches. I found that baking them on the bottom rack toasted them too quickly, and the top rack left them too chewy.
- Oil before you cut. Save time and effort by coating both sides of the tortillas with the oil mixture before you cut them.
- Dark vs. light baking sheets. Based on your baking sheet, you may need to adjust the bake time. In general, darker baking sheets cook faster, and lighter baking sheets cook slower.
- Thick vs. thin tortillas. Some corn tortillas are thicker than others, so keep an eye on them when they’re in the oven and adjust the cook time accordingly. Thinner tortillas need less baking time compared to thicker tortillas.
- Don’t forget to season your chips! Once the chips are baked, you can top them with more flaky sea salt or your favorite dry seasoning blend like homemade taco seasoning to add more flavor.
- Let them cool. The chips will continue to crisp as they cool down. I recommend letting them fully cool ( about 10 minutes or so) before serving so they get super crispy and crunchy.
How to Serve Baked Tortilla Chips
These baked tortilla chips are crisp and sturdy enough for all your favorite dips and salsa. Here are a few of my favorite:
Storing and Reheating
To keep baked tortilla chips fresh and crispy, store them in an airtight container at room temperature after they’ve cooled completely.
If the chips become chewy and stale, you can reheat them in the oven at 350℉ for 5-10 minutes until warmed and crisp.
Baked Tortilla Chips
Ingredients
- 12 corn tortillas, white or yellow
- 2 tablespoons neutral or light-tasting oil (olive oil, canola or avocado oil are great)
- 2 tablespoons lime juice, about 1 lime, plus more for topping
- 1 teaspoon fine salt, plus more for topping
Instructions
- Preheat oven to 375℉.
- In a small bowl, mix together the oil, lime juice, and salt.
- Brush the mixture evenly on both sides of the tortillas, then stack them together and slice into 4 triangles for large chips or 6 triangles for smaller chips.
- Arrange the tortilla chips on a large baking sheet in a single layer. You may have to use several baking sheets depending on the size you have and the size of your oven.
- Bake on the center rack of your oven for 10-12 minutes, until golden brown.
- Allow them to cool on the baking sheet for 10 minutes. Once cooled, top with additional salt and lime juice, if desired.
Notes
- I recommend baking the chips on the center rack, so you may need to bake them in multiple batches. I found that baking them on the bottom rack toasted them too quickly, and the top rack left them too chewy.
- Dark vs. light baking sheets. Based on your baking sheet, you may need to adjust the bake time. In general, darker baking sheets cook faster, and lighter baking sheets cook slower.
- Thick vs. thin tortillas. Some corn tortillas are thicker than others, so keep an eye on them when they’re in the oven and adjust the cook time accordingly. Thinner tortillas need less baking time compared to thicker tortillas.
- Let them cool. The chips will continue to crisp as they cool down. I recommend letting them fully cool ( about 10 minutes or so) before serving so they get super crispy and crunchy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in June 2016 and has been updated with new photos, helpful tips, and a better recipe overall.
Photography by Ashley McLaughlin.
These are so great. I think I need to use less oil. I used avocado oil. I did not have limes. Will try this again with adding some lime juice.
Amazing thanks for sharing this with us
Hey, Your recipe says to put oil and lime juice (separately) before baking and lime juice on chips after you bake them. Won’t putting moisture after baking make them get rubbery? Will it work to mix the oil and lime juice and spray them before baking? I sprayed my white Corn Tortillas with a spray oil, I put them on a cooling rack sprinkled them lightly with salt and had set the oven on convection roast (350) I roasted them for 6 min turned pan and did 6 more min. They are nice and crispy. I may try decreasing the oven temp next time but we like the crunch! Thanks Sandi
Do I still need to cook the tortillas before cutting into triangles to make chips and baking or do I skip that part ?
No, you don’t need to cook them on the stove before you bake them.
Spray them before you cut them. Less mess.
That’s a great tip! Thanks!
This recipe looks really nice! And it’s super easy, thank you for sharing ??
Look delicious and WW friendly. I wonder how they would taste with some lime zest infused into the oil? And garlic powder? I have a few spare corn tortillas in my fridge right now….
Ooh, lime infused oil? That sounds delicious!