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Baked Tortilla Chips

These homemade tortilla chips are made by slicing tortillas into wedges, lightly coating them with oil and spices, then baking until crispy and golden. The process results in a crunchy, attractive snack with a satisfying texture, perfect for dipping or snacking on their own. They offer a healthier, customizable alternative to store-bought chips, with a fragrant toasted aroma and crisp bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 large corn or flour tortillas whole or lightly toasted
  • 1 tablespoon olive oil for brushing
  • to taste sea salt adjust to preference
  • 1/2 teaspoon smoked paprika or cumin optional for flavor

Equipment

  • Baking sheet
  • Parchment Paper or Silicone Mat
  • Sharp knife or pizza cutter
  • Pastry brush or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper or a silicone mat.
  2. Stack your tortillas neatly and use a sharp knife or pizza cutter to slice each into 6-8 wedges, creating even-sized chips.
  3. In a small bowl, mix the olive oil with a pinch of sea salt and your chosen spices, whisking until well combined.
  4. Arrange the tortilla wedges on the prepared baking sheet in a single layer, making sure they don’t overlap.
  5. Use a pastry brush or spoon to lightly coat each wedge with the oil mixture, ensuring even coverage without drenching them.
  6. Bake the chips in the oven for about 10-12 minutes, flipping them halfway through to promote even crisping. Watch for golden edges and a toasted aroma.
  7. Once baked, transfer the chips immediately to a cooling rack to cool and crisp up further, avoiding sogginess.
  8. Let the chips rest for about 5 minutes. They should be crispy, golden, and fragrant, ready to serve or store.