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.