Tortilla chips are definitely one of those things that a few years ago I wouldn’t have ever thought to make.
Think of all the time they would take – all those little triangles!
And the mess – oil everywhere from deep-frying!
Much easier to open a bag…and eat too many.
But here’s the thing: I made some, and guess what? They were quick, and the clean-up was easy because I just baked them. Not only that, they were really good.
Like, really good. Crunchy, a little chewy, and with a depth of flavor that the bags can’t compete with. Sorta like a good Mexican restaurant. Plus, they’re better for you- if for nothing else, it’s not as easy to mindlessly eat them without thinking. {smile}
Since I freeze organic corn tortillas when I find them on sale, and these chips honestly take only 10 minutes, it’s actually quicker to make them than buy chips when we’re out (though I do still buy a big bag of Costco’s organic chips every so often). Hmmm, sounds like another Pantry Basic.
Baked Tortilla Chips
There are two tips to making these chips quick and easy.
- The first is to use kitchen shears to cut the tortillas into six triangles each. I stack three tortillas together and cut through all at once, and then spread the triangles in a single layer on a large cookie sheet.
- The second tip is to use a “Mr. Misto” type oil sprayer to shoot a spray of olive oil on the tortilla triangles. As you can see, I’m not very particular about it- I just spray. There’s no brushing every triangle as I’ve read in some recipes here at AOC! I don’t even spray both sides- just one and then the oil that gets on the pan coats the other side as they cook (I’m guessing here, as I don’t know – all I know is it doesn’t seem to matter).
How can organic corn tortillas, olive oil, and salt taste so amazing? Of course, we do like to serve them with our favorite home-canned salsa, which tastes even more amazing.
So…do you have ten minutes?
10 Minute Baked Tortilla Chips
- Corn tortillas (preferably organic to minimize GMOs) – desired amount
- Spray olive oil
- salt
- Preheat oven to 400 degrees.
- Cut tortillas into six triangles each using kitchen shears. Spread into a single layer on a large cookie sheet (use more sheets if needed to fit single layers).
- Spray triangles with olive oil. Don’t worry too much about perfection, but try to make sure every triangle has some oil on it. Sprinkle with salt.
- Bake for 4 minutes. Remove pan and shake a bit to move chips around (or use a spatula) and return to oven for 2-3 more minutes, being careful not to burn them. The shaking of the chips is to make sure the chips on the edges of the pan don’t burn first – not to turn the chips. The chips will cook without turning, so don’t waste time trying to turn each chip – but do make sure they stay in a single layer.
- Remove from oven and cool (they will crisp a bit more as they cool). Repeat with any additional cookie sheets, as needed.
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Jackie says
Have you come up with a good recipe for corn tortillas yet?
A quick appi or snack idea using flour tortillas on parchment lined cookie sheet, brush lighlty with olive oil & spread some pesto or an Italian Herb paste, sprinkle with parmesan, cut with pizza cutter, & bake at 350 – 400 (it is pretty forgiving, so if you have something baking at 350 that will work it just takes longer) for a few minutes till golden & crispy
Jami says
Sounds good, Jackie! And no – there are plenty of recipes out there, but all involve rolling unless you have a tortilla press. 🙁
GAHCindy says
I love making my tortillas this way! It’s touch and go whether I get them crispy enough, but my family prefers them to the store things, and they cost so much less I can’t imagine buying a bag anymore.
Robyn says
Jami, I have recently discovered your delightful blog. I will, for sure, be returning on a regular basis. I like the way you think and echo so much of what you have shared! Thank you for the great information!
Anonymous says
Just wanted to add to my above comment; i have used for color and flavor aged dry cheddar, along with the mexican cheese….mmmm.
Anonymously from the ‘Crows Nest’
CHEERS!
Jami @ An Oregon Cottage says
Yes, that sounds good…although then you’d have nachos, wouldn’t you? 🙂
Anonymous says
Yes, if you add enough cheese….adding a light dusting of the cheeses i mention gives a crispier
texture….much better. Jami, have you worked with the smaller corn tortillas? Same basic recipe, only more room on the surface then chips….Great for ceviche or whatever the heart desires….A nice
carrier for ‘Tapas’…Though tapas is a Spainard term and used extensively, it is also used commonly in all the Latin American countries. Does anyone know how the term Tapas came into the teminology? Come on, guess! ‘Sitting on the top of the ‘Crows Nest’ 🙂
Anonymous says
Ok, now here is another addition to the chips…I use my cleaver
and cut through 10 tortillas, faster and easier…also, take the chips place into a large cover top bowl, spray the evoo…and just shake, you will find coverage is faster and better. The parmesan cheese idea is good, but who ever heard of mexican chips with italian cheese? Use some of the dry mexican cheese and sprinkly….much tastier and more authentic. Cheers!
Jami @ An Oregon Cottage says
Yes- a cleaver, if you have one is good, too. I don’t and found a knife was only good for the first few cuts and then the tortillas moved all over the place- making the shears better for me. 🙂
Good tip about the bowl! If I were making a bunch this would be a good idea- for just our usual one cookie sheet-full, I probably wouldn’t want to dirty a bowl. 😉
Anonymous says
Never enough! 🙂 Crows Nest
BackwoodsCottage Pam says
We love our baked tortilla chips but I use our pizza cutter to slice them up, fast and easy. Lay out a stack of 2 or 3 tortillas and roll over them. Sometimes I also sprinkle some Parmesan cheese on them before baking.
Jami @ An Oregon Cottage says
Good tip on the pizza cutter, Pam!
DoleValleyGirl says
Easy. I love easy. 🙂 Thanks for sharing!
~Lisa