If you have some corn tortillas hanging out in your fridge, this is a great way to use them up. You can have delicious, golden, crispy, thick homemade tortilla chips in only a few minutes. I love store-bought tortilla chips out of the bag. But homemade chips taste different than the kind you buy at the store, and they’re a real treat. If you’ve never tried them, now’s the time! Homemade tortilla chips are made with cut up corn tortillas, with a little oil to coat and salt to season. I like squeezing on a little fresh lime juice for extra flavor when they’re done baking. They aren’t quite as crispy as store-bought chips, but still crispy enough, with a slightly chewy texture that makes them taste more hearty. You’re going to love this easy recipe!
Ingredients and substitutions
Corn Tortillas – any kind will do. I used yellow, and white are also common. You may be able to find “fancier” tortillas, such as with a mixture of grains, blue corn, or half corn and half wheat. Any should work, but keep an eye on them as they bake, since different varieties may cook differently. Trader Joe’s has great corn tortillas with only corn, salt, and lime as the ingredients (which is ideal).Olive oil and Kosher Salt – you can use another oil, like vegetable, canola, etc. You can also use another kind of salt (you may need less if it’s fine).Lime Wedges (optional) – a squeeze of fresh lime juice on fresh baked tortilla chips adds flavor, especially if you want to cut back on the added salt. It’s delicious, but not essential.
How to Bake Homemade Tortilla Chips
Tips and Tricks
Keep an eye on the chips as they bake! Once they start to brown, they will continue browning, and eventually burn, very quickly.The chips will crisp up more a few minutes after cooking, so you can let them sit for a little on the warm baking sheet for the best crunchy texture.Make sure the parchment paper covers the entire bottom of the baking sheet. If parts of the chip overlap onto the pan, those parts may brown faster.
How long are these good for?
These baked homemade tortilla chips are best served fresh. They can be kept for a few days in an airtight container or bag, but will get a bit stale. That doesn’t mean you can’t eat them- and stale chips are great crumbled up in soup, loaded with guac, or used to make nachos!
Recommended Equipment
Parchment Paper – these precut sheets are super convenient.Rimmed Baking Sheet – I love Nordic Ware half bakers sheets. They’re cheap, lightweight, and they cook food so evenly and are so versatile! I use these sheet pans for everything from cookies to bbq chicken.
Recipes to serve with the chips
Nachos with Refried BeansTortilla Soup (you can cut the tortillas into strips for this if you prefer)Homemade Restaurant-Style SalsaSpecialty salsas, such as peach salsa, mango salsa, or pineapple salsaGuacamoleBlack Bean and Corn SaladHummusMediterranean Seven Layer Dip
Love the idea of homemade chips? You might also want to try making homemade potato chips from scratch! Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
