"Making chips at home is easier than you think! I had to try it and find out for my self. You only need three to four ingredients: tortillas, oil, salt and optional lime juice."
I like my chips on the crispier side, and sturdy so I left the chips in the oven until the edges were golden brown before pulling them out, about 11 to 12 minutes.
Do note that the chips cook faster if you are reusing a baking sheet that’s already been heated. For example, if you have already baked one or two batches of chips in the oven already, the third batch shouldn’t need as much oven time.
Baked Tortilla Chips
Servings – 6
Prep Time – 15 Minutes
Cook Time – 12 Minutes
Ingredients:
Double, triple, quadruple this recipe for a crowed!
15 yellow corn tortillas, you can also use white corn
2 tablespoons olive oil, more for greasing baking sheet
1 tablespoon lime juice, optional
salt
Directions:
Preheat oven to 375º. Brush two large baking sheets with olive oil or use cooking spray.
In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack.
Cut tortillas in half; cut each half into 3 small triangles. Set aside.
Brush oil on remaining tortillas and cut into triangles.
Arrange tortilla pieces on baking sheet in a single layer. They can be lined right next to each other; alternating the bottom and the top to fit more in a row; they’ll shrink once baked.
Sprinkle salt all over tortilla pieces.
Bake for 8 to 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything in two batches.
Let chips cool before serving. Store chips in an airtight container. They should stay crispy for 1 to 2 weeks.
Notes:
This recipe yields about 4 to 6 cups of chips. Do note that the chips cook faster if you use a dark baking sheet or if you are baking them in a well-heated oven. Check the chips at around 8 or 9 minutes to see if they’re done. Trial and error... I found out the hard way... even the dog turned her nose up to them. lol...
Give the chips 5 to 10 minutes to cool before you start eating them. They will continue to crisp up as they cool.
You can even make these into a sweet version to dip into a sweet fruit summer salsa, or melted cinnamon chocolate, and even a sweet mascarpone dip. Just omit the salt and sprinkle with cinnamon and sugar mixture!
Nutrition:
Calories: 171 | Total Fat 6g | Saturated Fat: 1g | Sodium: 27mg | Cholesterol: 0mg | Carbohydrate: 27g | Dietary Fiber: 3g | Sugar: 1g | Protein 3g
"I wanted to create an entire Mexican meal from scratch at home.. So I NEEDED to make my own tortilla chips ASAP. Like, holy cow I never realized how simple it was (yet I also should have known right…?). These are do delicious and I love the addition of lime juice. They are sturdy, and hold up to some savory, delicious dips... Get on with the meat filled queso!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.