Homemade Baked Corn Tortilla Chips Recipe
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Our recipe for homemade baked corn tortilla chips is one of our favorite snacks. These crispy treats combine just three simple ingredients and take only about 25 minutes to make from start to finish! Create something truly special that’s perfect for game day, movie nights, or everyday snacking.
I first tried making these baked corn tortilla chips when my daughter was diagnosed with gluten sensitivity and we needed snack options that were safe for her to enjoy. Finding gluten-free chips at the store that actually tasted good was such a challenge, so I decided to make our own!
When it comes to snacks, we love these baked corn tortilla chips especially with salsa, nachos, and guacamole just to name a few. Making your own is so easy and they taste so much fresher than anything we could buy, and we can control exactly how much salt goes on them. Now homemade corn tortilla chips have become our go-to snack for busy afternoons, weekend parties, and whenever we’re craving something crunchy!
Key Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
Kosher Salt: This gives the perfect amount of flavor without being too salty. You can always add more after baking if you want them saltier!
Corn Tortillas: Small 5-inch tortillas work best because they’re easier to cut into perfect chip-sized pieces. Look for ones that are still soft and fresh, not dried out.
Vegetable Oil: You can use any neutral oil you have on hand – canola oil or even olive oil works great too. The oil helps the chips get golden and crispy.
Pro Tips for Making Perfect Baked Corn Tortilla Chips
Before you head to the recipe card, here are some helpful tips I’ve learned from making these chips many times:
Test for Crispiness: They should sound crunchy when you tap them with a fork – if they’re still a bit soft, give them another 2-3 minutes in the oven.
Use a Pizza Cutter: This makes cutting the tortillas so much easier and gives you cleaner, more even triangles than using a knife.
Don’t Overlap: Make sure none of your tortilla pieces are touching on the baking sheet, or they won’t get crispy all over.
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Brush Both Sides: Taking the extra minute to brush oil on both sides really makes a difference in how golden and crispy they get.
Watch the Last Few Minutes: Chips can go from perfect to burnt pretty quickly, so keep an eye on them during the final 5 minutes of baking.
Serving Suggestions
These baked corn tortilla chips pair wonderfully with homemade salsa roja, warm cheesy corn dip or our cold creamy crab dip. For a complete snack spread, I like to serve them with bean dip or queso. If you’re making these for a party, try adding a sprinkle of chili powder or garlic powder to the salt for a fun twist!
To serve, simply arrange them on a big platter with your favorite dips in small bowls around the edges. They’re perfect for scooping and sharing!
Storage and Leftovers
These chips will stay crispy for about 3-4 days when stored in an airtight container at room temperature. If they start to lose their crunch, you can pop them back in a 350°F oven for 2-3 minutes to crisp them up again.
If you want to prep ahead, you can cut all your tortillas and store them in the fridge for up to a day before baking. This recipe doesn’t freeze well since the chips will lose their crispiness, but honestly, they disappear so fast in our house that leftovers are rarely a problem!
Variations to Try
- Seasoned Chips: I always keep homemade taco seasoning on hand it’s delicious sprinkled on these chips.
- Lime Chips: Add a squeeze of fresh lime juice to the oil before brushing for a zesty kick that’s perfect with Mexican food.
- Cinnamon Sugar: For a sweet treat, skip the salt and sprinkle with cinnamon sugar instead – these make great dessert chips with fruit salsa!
What do you think?
These baked corn tortilla chips have become one of my most treasured recipes, and I hope they become a favorite in your home too! The combination of crispy texture and fresh taste makes them stand out from store-bought chips. Please let me know in the comments if you try them and what you think! I love hearing how my recipes turn out in your kitchens.
Homemade Baked Corn Tortilla Chips Recipe
Equipment
- Pizza Cutter or kitchen scissors or knife
Ingredients
- 10 Corn Tortillas small (5-inches)
- ¼ cup Vegetable Oil
- 1 tsp Kosher Salt more if desired
Instructions
- Preheat your oven to 375 °F and line your baking sheet with parchment paper.
- Using pizza a cutter, cut the tortillas in half, then in half again to make quarters. Then cut in half two more times in between the first two cuts to cut the tortillas into 8 triangle pieces. Repeat for all tortillas.
- Place the tortilla pieces on your parchment lined baking sheets, with no tortilla pieces overlapping, then brush the oil onto both sides of all of the tortilla pieces and sprinkle salt on top.
- Bake for 10 minutes, then flip the chips over and bake for another 5 to 10 minutes, or until the chips are hard and crisp like tortilla chips should be. Repeat with the second tray.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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