Want the freshest tasting tortilla chips at home? With three ingredients and just 10 minutes, you can have homemade baked tortilla chips anytime you want.
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!
It’s much easier to open a bag (and eat too many, a-hem).
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, baking them made them healthier and they were really good.
Like, really good.
Crunchy, a little chewy, and with a depth of flavor that the bags can’t compete with. Sort of like a good Mexican restaurant.
Plus, since they’re better for you since it’s not as easy to mindlessly eat them without thinking – bonus!
If you freeze organic corn tortillas when you find them on sale (budget shopping tip right there…) it’s actually quicker to make than buy, since they honestly take only 10 minutes.
I do still buy a big bag of Costco’s organic chips every so often, using this trick to keep them fresh longer, but knowing corn tortillas = chips whenever I want has been great for our menus and budget.
Hmmm, sounds like another Pantry Basic, doesn’t it?
Homemade Baked Tortilla Chips
3 Pantry Ingredients
- Corn Tortillas (TIP: you can keep these in the freezer for longer storage to be able to make chips any time you want!)
- Spray Oil
There are two tips to making these chips quick and easy.
1) Use a pizza cutter or kitchen shears to cut the tortillas.
As shown above, stack 3 tortillas and cut into six triangles each, using whichever cutting device you have (if you have neither, you can still stack and use a large chef’s knife to cut through the stacks).
As the tortillas are cut into triangles, spread them in a single layer on a large cookie sheet. They never stick for me, so I don’t bother with liners.
2) Use a spray oil, either with a reusable sprayer filled with your own oil or a natural spray oil.
Shoot a spray of olive oil evenly over the tortilla triangles. I’m not very particular about it – I just spray. There’s no brushing every triangle like I’ve read in some recipes!
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).
After baking a few minutes, the triangles are crisp and fairly evenly brown.
Sometimes if the edge chips are browning quicker, I’ll remove those and put the remaining chips back in the oven for a minute or two.
How can three simple ingredients – 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 makes them taste even more amazing!
So…do you have ten minutes?
Easy 10 Minute Baked Tortilla Chips
- 12 corn tortillas 1 package, preferably organic
- spray oil olive, avocado, etc.
- salt to taste
- Preheat oven to 400 degrees.
- Cut tortillas into six triangles each using kitchen shears, pizza cutter or chef's knife. Spread into a single layer on a large cookie sheet (use more sheets if needed to fit single layers).
- Spray triangles with olive oil – only the top side. 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. Note: 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.If you do have some chips on the edge that are browning quicker, you can remove them and continue baking the rest.
- Remove from oven and cool (they will crisp a bit more as they cool). Repeat with any additional cookie sheets, as needed. Add more salt if desired and serve immediately.*
Salsas to Serve with Chips:
This recipe has been updated – it was originally published in May of 2012.