Baked Tortilla Chips
Tasty tortilla chips baked at home with corn tortillas are much better than store-bought chips. With an amazing lime and cumin flavor, these crispy, golden chips taste great with your favorite salsa, guacamole, or hummus.
Who knew making your own tortilla chips could be so easy? This baked tortilla chips recipe comes together in just 25 minutes, and with so many flavors, you'll never go back to store-bought again.
Get your salsa and guac ready because you'll want to eat these crispy chips right out of the oven!
Homemade Tortilla Chips Ingredients
Making tortilla chips at home is so easy with just six ingredients:
This recipe calls for corn tortillas, but you could also use flour tortillas.
Lime juice adds a hint of tartness.
The oil will ensure the chips get crispy without burning.
This recipe calls for salt, cumin, and chili powder for a flavor zing.
How to Make Tortilla Chips
You'll find the full step-by-step recipe below, but here's what you can expect when making baked tortilla chips:
Cut the Tortillas
Cut the tortillas into triangles — you should be able to get about eight chips out of each tortilla.
Season the Chips
Add lime juice and oil to a spray bottle and spray each chip. You can also brush the oil and lime juice mixture with a pastry brush. Sprinkle each chip with the spices.
Bake the Chips
Bake the chips, flipping and re-seasoning halfway through. Make sure to check them often so they don't burn.
How to Store Tortilla Chips
Homemade tortilla chips are best eaten the day they are made (and even better when they're still warm). But you can store them in a zip-top bag or airtight container at room temperature for one to two days.
1 (12 ounce) package corn tortillas
3 tablespoons lime juice
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
Gather all ingredients.
Preheat oven to 350 degrees F (175 degrees C).
Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
Bake in the preheated oven for 7 minutes.
Remove from the oven. Flip chips, then mist and season again.
Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
Enjoy with a side of salsa!