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    Home » Blog » Whole Food Recipes » Appetizers & Drinks

    September 10, 2020 | By Jami

    Easy 10 Minute Baked Tortilla Chips

    Jump to Recipe
    Crispy homemade tortilla chips
    quick-fresh homemade tortilla chips

    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.

    easy baked tortilla chips

    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.

    homemade tortilla chips on plate

    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

    2 ways to cut tortillas

    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
    • Salt

    Directions

    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.

    spraying cut tortillas with oil

    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).

    baked tortilla chips on pan

    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.

    homemade tortilla chips on plate with salsa

    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?

    homemade tortilla chips on plate with salsa
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    Easy 10 Minute Baked Tortilla Chips

    With three ingredients and just 10 minutes, you can have homemade baked tortilla chips anytime you want.
    Prep Time4 mins
    Cook Time6 mins
    Total Time10 mins
    Course: Appetizer
    Cuisine: Mexican
    Yield: 6 servings
    Author: Jami Boys

    Ingredients

    • 12 corn tortillas 1 package, preferably organic
    • spray oil olive, avocado, etc.
    • salt to taste

    Instructions

    • 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.*

    Notes

    *Homemade baked chips don't last as long as commercial, so it's best to bake only what you will eat in a day or two. Store uneaten chips in an airtight container.
     
    Note: nutrition calculations done with about 2 teaspoons of oil sprayed onto 12 tortillas.

    Nutrition

    Calories: 126kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Calcium: 42mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
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    3 ingredient homemade tortilla chips

    Salsas to Serve with Chips:

    Garden Fresh Salsa-Pico de Gallo and Salsa Cruda
    Garden Fresh Salsa Cruda & Pico de Gallo
    Easy garden fresh salsa recipe you can make into both a smooth, restaurant-style "salsa cruda" and (or) a chunky "pico de gallo."
    Click For Recipe
    Favorite salsa for canning-a perfectly thick and delicious salsa
    Favorite Canned Salsa Recipe
    An easy and flavorful salsa for canning that's safe, uses all-natural ingredients, and is thicker than typical canned salsas.
    Click For Recipe
    Roasted Tomatillo or Green Tomato Salsa
    Roasted Tomatillo or Green Tomato Salsa
    Use up those garden tomatillos or green tomatoes with this easy & flavorful roasted salsa to preserve by canning or freezing.
    Click For Recipe

    This recipe has been updated - it was originally published in May of 2012.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Christina says

      June 26, 2022 at 2:02 pm

      I'm new to cooking and everything so quick question its probably a silly question to most but can i use pam spray??

      Reply
      • Jami says

        June 27, 2022 at 11:01 am

        Yes, any kind of spray oil!

        Reply
    2. Jackie says

      April 26, 2013 at 11:54 am

      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

      Reply
      • Jami says

        April 26, 2013 at 8:28 pm

        Sounds good, Jackie! And no - there are plenty of recipes out there, but all involve rolling unless you have a tortilla press. 🙁

        Reply
    3. GAHCindy says

      May 19, 2012 at 1:32 am

      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.

      Reply
    4. Robyn says

      May 18, 2012 at 11:30 am

      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!

      Reply
    5. Anonymous says

      May 18, 2012 at 2:51 am

      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!

      Reply
      • Jami @ An Oregon Cottage says

        May 18, 2012 at 3:59 am

        Yes, that sounds good...although then you'd have nachos, wouldn't you? 🙂

        Reply
      • Anonymous says

        May 19, 2012 at 4:59 am

        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' 🙂

        Reply
    6. Anonymous says

      May 18, 2012 at 2:41 am

      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!

      Reply
      • Jami @ An Oregon Cottage says

        May 18, 2012 at 3:58 am

        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. 😉

        Reply
      • Anonymous says

        May 19, 2012 at 4:51 am

        Never enough! 🙂 Crows Nest

        Reply
    7. BackwoodsCottage Pam says

      May 17, 2012 at 4:28 pm

      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.

      Reply
      • Jami @ An Oregon Cottage says

        May 18, 2012 at 3:54 am

        Good tip on the pizza cutter, Pam!

        Reply
    8. DoleValleyGirl says

      May 17, 2012 at 2:17 pm

      Easy. I love easy. 🙂 Thanks for sharing!

      ~Lisa

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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