Using store-bought mini corn tortillas, you can whip up a batch of delicious homemade corn tortilla chips in a matter of minutes. They taste better than pre-made chips, cost less, and they’re more stable for dipping – no broken chips in the dips!
This homemade tortilla chips recipe is one of my favorite money saving baking tricks! My husband bought a standard 25 oz pack of 30 6-inch corn tortillas at the grocery store for less than $2 this week. By using one-third of that package, I made 60 homemade chips for less than 75 cents. With today’s inflation of grocery prices, that’s an absolute steal! Note: the last bag of 12 oz tortilla chips (Tostitos) we bought cost over $5.
If that doesn’t convince you to try baking your own tortilla chips, maybe this will. The chips are so sturdy and crispy that they don’t break off in the salsa, guacamole, or cheese dip. It takes 5 minutes of prep time and only 15 minutes in the oven to make these quick and easy homemade tortilla chips.
Happy Cinco de Mayo celebrations! Don’t forget to sip on a delicious margarita while snacking.
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Pair these chips with…
Fresh Tomato Salsa – a classic salsa recipe made with onions, jalapeños, garlic, cilantro, olive oil, spices, and lime juice.
Spicy Roasted Tomato Salsa – a simplified version of my fresh salsa, made with roasted tomatoes, jalapeños, and garlic.
Guacamole – a quick and easy avocado-based dip with onion, garlic, cilantro, tomato, lime or lemon juice, and spices.
Buffalo Chicken Dip – an easy appetizer dip made with rotisserie chicken, cheeses, and your favorite buffalo sauce.
Hispanic desserts to try!
Tres Leches Cake – melt in your mouth sponge cake soaked in a sweet milk mixture and topped with homemade whipped cream and fresh fruit.
Tres Leches Bread Pudding – a tres leches twist on classic bread pudding with added cinnamon and a hint of orange. It’s amazing.
Alfajores – Classic, South American alfajores recipe is filled with melt-in-your-mouth dulce de leche and rolled in shredded coconut.
Dulce de Leche Marble Cake – A trio of flavors combine in this stunning chocolate, dulce de leche, and vanilla marble cake.
Baked Corn Tortilla Chips Recipe
Quick and easy, these homemade baked tortilla chips are a better, inexpensive alternative to store-bought chips.
Ingredients
- 10 corn tortillas, 6-inch round
- ⅛ cup (1 oz, 60 ml) extra-virgin olive oil or spray olive oil
- 2 teaspoons coarse sea salt, kosher or flake salt works best
Instructions
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Preheat the oven to 375℉/190℃. Prepare 2 sheet pans with a layer of parchment paper.
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Cut corn tortillas into 6 triangles each. Arrange triangles on two baking sheets in a single layer.
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Spray one side of the tortillas lightly with olive oil, sprinkle with coarse salt. Flip all the tortillas. Spray the other side lightly with olive oil and sprinkle with coarse salt.
No spray? Brush on a light layer of olive oil using a pastry brush.
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Bake for 10 minutes, pull the pan out of the oven and carefully flip over each chip. Return to the oven and bake 4-6 more minutes or until perfectly crisp and golden. They will continue to crisp up as they cool.
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Remove from oven, serve, and enjoy!
Recipe Notes
Storing + Serving:
Tortilla chips are best made and eaten the same day. If you need to store the leftovers, place the chips in an airtight container like a resealable Ziploc bag once they are cooled. Store at room temperature for up to two more days.
Cooking method modifications:
Convection oven: Reduce temp to 350℉/177℃
Air-fryer: Reduce the cooking time by a few minutes.
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