Homemade tortilla chips are baked in the oven with only a few simple ingredients for a crunchy and healthy snack.
This baked tortilla chips recipe is a delicious way to use your leftover tortillas, turning them into crispy restaurant-style chips!
The prep only takes minutes and so does the baking.
Oh my, these tasty tortilla chips go perfectly with so many dishes, sides, and dips! My personal favorite is to serve with guacamole and salsa!
You can use any type of tortillas to make this recipe including gluten-free or grain-free.
How to make tortilla chips:
Ingredients:
- 2 tablespoons oil (avocado or olive oil)
- 1 teaspoon garlic powder
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon sea salt
- 8 small (5-6 inch diameter) corn tortillas, each cut into 6 wedges.
How to make baked tortilla chips:
- Preheat the oven to 400F.
- Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat.
- Arrange the tortilla wedges on a large baking sheet (a little bit of overlap is ok, but try to spread them out in a single layer if possible).
- Bake until golden on both sides, about 10 minutes on the first side, and 8 minutes on the second side.
- Cool and serve!
- Store in a covered container for up to 5 days at room temperature.
Recipe Tips:
- Store homemade tortillas in an airtight container for up to 5 days at room temperature.
- Corn tortillas are usually gluten-free, but make sure if this a concern for you.
Other recipes to try:
Homemade tortilla chips are baked in the oven with only a few simple ingredients for a crunchy and healthy snack. This baked tortilla chips recipe is a delicious way to use your leftover tortillas, turning them into crispy restaurant-style chips! The prep only takes minutes and so does the baking.
- 2 Tablespoons oil (avocado or olive oil)
- 1 teaspoon garlic powder
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon sea salt
- 8 corn tortillas, cut into 6 wedges (5 to 6 inch diameter)
-
Preheat the oven to 400F.
-
Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat.
-
Arrange the tortilla wedges on a large baking sheet (a little bit of overlap is ok, but try to spread them out in a single layer if possible).
-
Bake until golden on both sides, about 10 minutes on the first side, and 8 minutes on the second side.
-
Cool and serve!
-
Store in a covered container for up to 5 days at room temperature.
Recipe Tips:
- Store homemade tortillas in an airtight container for up to 5 days at room temperature.
- Corn tortillas are usually gluten-free, but make sure if this a concern for you.
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