Recipes Appetizers and Snacks Snacks Snack Chip Recipes Baked Tortilla Chips 4.4 (550) 426 Reviews 64 Photos Tasty tortilla chips baked at home with corn tortillas are much better than store-bought chips. With an amazing lime and cumin flavor, these crispy, golden chips taste great with your favorite salsa, guacamole, or hummus. Submitted by Michele O'Sullivan Updated on November 4, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 64 64 64 64 64 Who knew making your own tortilla chips could be so easy? This baked tortilla chips recipe comes together in just 25 minutes, and with so many flavors, you'll never go back to store-bought again. Get your salsa and guac ready because you'll want to eat these crispy chips right out of the oven! Homemade Tortilla Chips Ingredients Making tortilla chips at home is so easy with just six ingredients: TortillasThis recipe calls for corn tortillas, but you could also use flour tortillas. Lime JuiceLime juice adds a hint of tartness. Vegetable OilThe oil will ensure the chips get crispy without burning. SpicesThis recipe calls for salt, cumin, and chili powder for a flavor zing. How to Make Tortilla Chips You'll find the full step-by-step recipe below, but here's what you can expect when making baked tortilla chips: Cut the Tortillas Cut the tortillas into triangles — you should be able to get about eight chips out of each tortilla. Season the Chips Add lime juice and oil to a spray bottle and spray each chip. You can also brush the oil and lime juice mixture with a pastry brush. Sprinkle each chip with the spices. Bake the Chips Bake the chips, flipping and re-seasoning halfway through. Make sure to check them often so they don't burn. How to Store Tortilla Chips Homemade tortilla chips are best eaten the day they are made (and even better when they're still warm). But you can store them in a zip-top bag or airtight container at room temperature for one to two days. Allrecipes Community Tips and Praise "The hubby and I loved these! I was in the middle of making asada tacos and realized we did not have chips. Looked this up and did it! Pretty quick, few ingredients and can easily be altered to your liking," says ABauers. "We didn't do the full time baking because the notes even say don't let it get to brown. Every person's oven is different so if it's your first time making them check the last 4 mins to see how they are doing" "Great! This was so easy and so much yummier and healthier than store bought chips. Just watch the time closely...they can get dark faster on the 2nd batch," according to fabulousfarmer. "Very good and easy! Paired it with the Fresh Tomato Salsa from this site and it was fantastic," raves melindakay. Editorial contributions by Bailey Fink Baked Tortilla Chips 4.4 (550) Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 12 Save Rate Print Share Ingredients 1 (12 ounce) package corn tortillas 3 tablespoons lime juice 1 tablespoon vegetable oil 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt Directions Gather all ingredients. Dotdash Meredith Food Studios Preheat oven to 350 degrees F (175 degrees C). Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets. Dotdash Meredith Food Studios Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist. Dotdash Meredith Food Studios Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips. Dotdash Meredith Food Studios Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again. Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes. Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool. Enjoy with a side of salsa! DOTDASH MEREDITH FOOD STUDIOS Recipe Tip Even stale or dried-out corn tortillas will give good results in this recipe. I Made It Print Nutrition Facts (per serving) 74 Calories 2g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 74 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 1% Sodium 177mg 8% Total Carbohydrate 13g 5% Dietary Fiber 2g 7% Protein 2g 3% Vitamin C 1mg 1% Calcium 26mg 2% Iron 1mg 3% Potassium 64mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved