It’s easy to make fresh, baked corn tortilla chips right at home. Store-bought and restaurant tortilla chips are more than likely deep-fried. To make them at home simply slice up your favorite corn tortillas, add spray oil, salt, and spices. Healthier chips will be at your fingertips and ready for salsa, guacamole, or chip strips to top tortilla soup.
Why are home-baked corn tortilla chips healthier?
- no frying – minimal oil using spray oil and baking in the oven
- corn flour is relatively better for you than white flour
- control over how much sodium and spices are on the chips
This was originally shared here almost 3 years ago and it continues to be one of our top-ranking posts on Pinterest! The popularity of this post used to surprise me – now I see how a quick fix, easy to prepare, salty, crunchy snack is just the thing.
Start to finish, making your own tortilla chips takes just 10 minutes!
- Preheat the oven to 400 degrees
- Grab a bag of small yellow corn tortillas (estimate about 2 tortillas per person)
- Stack up 3-5 tortillas at a time and slice into 8ths using a sharp knife (cut in half and then into 8ths to create 8 small, chip-sized triangles per tortilla)
- Arrange the triangles on a parchment or foil-lined baking sheet (5 small corn tortillas cut into 8ths will fill a large-sized baking sheet making 40 chips per pan)
- Spray with cooking oil
- Add salt and spices
- Bake 8 to 10 minutes checking often as oven temperatures vary
How can you tell when baked corn tortilla chips are cooked long enough in the oven?
- slightly browned edges
- bumpy and bubbly surface
- perfect crunch!
I’ve used many brands of corn tortillas. Whole Foods and Trader Joe’s have their own brands. Some are thicker than others. What I like about Mission brand extra thin yellow corn tortillas is that they produce chips that are crunchier and crispier – they keep their crunch longer. I normally can find a pack at Safeway or Target.
In terms of spices, we keep it simple with salt and garlic powder. For spicy chips add cumin, paprika or taco seasonings.
Use home-made baked corn tortilla chips to make healthy nachos – sprinkle low-fat or non-fat shredded cheese on top and heat in a conventional or toaster oven until the cheese is just melted. Serve them with some crockpot refried beans and a simple mixed green salad for a nutritious well-rounded snack or light lunch. For a healthy, delicious breakfast or weekend brunch, make bake tortilla chips for our light version of Baked Chilaquiles Breakfast Casserole.
These baked corn tortilla chips are also perfect to serve with Christmas Enchiladas.
Try baking simple homemade tortilla chips yourself and please give the recipe a star rating. Pin your favorite images from this post to your Pinterest boards!
Here’s the recipe:
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Enjoy!
Bita
Love this recipe
Thanks Anita! Hope you try it. So quick and easy to make these – quick and easy to gobble them up too 😉
How do you store these after baking them?
Hi Denise, that’s a great question. To keep baked corn tortilla chips crunchy store them in an airtight ziplock bag for up to 2 days. Hope that helps! Happy snacking 🙂
Oh my gosh! So much better than store brought! I found gluten free tortillas to go with chicken tortilla soup.BIG hit all around. People were very impressed. Big bang 4 little effort
So awesome! Yay – good to hear it works just as well with the gluten-free tortillas. I also prefer them to store-bought chips. So fresh and crunchy, without the grease. So glad you thought of using them for tortilla soup. Speaking of which we have a great tortilla soup post on the site as well. I should link that in. I like to cut the tortillas up in strips when we’re using them for soup. So healthy and so delicious. Thank you for sharing Chris!
I dont eat wheat or gluten so used the white corn el Milagro tortillas. These are made traditional way with lime (not fruit lime) and less modern toxins like wheat and gluten. Soooooo good.
Thank you for the tips Janet!