Homemade Baked Tortilla Chips

Both John and I prefer flour tortillas to the corn variety when making enchiladas, quesadillas, or tacos. Nevertheless, I bought a package of corn tortillas for making chicken tortilla soup the other day… and was left with 3/4 of a package threatening to go bad in the fridge.

What to do, what to do…

Baked tortilla chips popped into my mind, and the idea came to fruition in 15 minutes flat.

Simply coat as many tortillas as you’d like with cooking spray, stack ’em up, and cut ’em into wedges.

Place them on a baking sheet, sprinkle with Kosher salt…

and bake until lightly browned and incredibly crisp.

Couldn’t be easier, right?!

I want you to think about the last time you crunched into a warm freshly made tortilla chip.

If you never have, then it is high time you do, my friend.

If, on the other hand, you have had the privilege of tasting freshly made tortilla chips, I want you to imagine how fantastic they would be fresh out of your oven!

With no grease to speak of, these baked chips are clearly healthier than the fried chips served in restaurants. The homemade version also allows you to play around with whatever spices strike your fancy.

Cinnamon-sugar, chile-lime, and cumin-cayenne come to mind.

What flavor would you make?

Basic Homemade Baked Tortilla Chips

Printer-Friendly Recipe


  • corn tortillas
  • canola oil cooking spray
  • Kosher salt


  1. Preheat oven to 350°F.
  2. Lightly coat both sides of each corn tortilla with cooking spray.
  3. Stack the tortillas on top of one another, and cut the pile in half. Cut each half in half again; then cut each quarter in half. Every tortilla will yield 8 triangles.
  4. Place tortilla triangles on baking sheets in one layer. Sprinkle with salt.
  5. Bake tortillas until crisp, lightly browned, and slightly curled, about 12 minutes. Watch closely so they don’t burn.
  6. Toss the warm tortilla chips with additional salt to taste, if desired.

17 thoughts on “Homemade Baked Tortilla Chips

  1. This looks freaking GREAT could you like make homemade corn tortilla then put it in the like oven. Please answer im making this for a party.

  2. Read up on canola oil…it’s very unhealthy….try with coconut oil instead for a much healthier oil.

  3. This is a thank you note to Pam, for pointing out that canola oil is unhealthy.
    I now have a fatty liver & have been told to stop eating everything with Vegetable & Canola Oils in it, & to reduce my wheat intake to once a week.
    That means no fried foods, no margarine & no store bought bread.
    It’s a great way to loose weight!
    Fatty liver left untreated goes on to become cirrhosis of the liver, which is fatty liver with scaring.
    This can also be caused by alcohol, but as I don’t drink mine is diet related.

  4. Thanks for the tortilla chips recipe. We just made it and had it. Yummy crunchy no guilt snack.

    For the topic of Canola oil made from rapeseed – Its very unhealthy, harmful- I realised that 9 years ago. In my cooking the types of oil used are- Sunflower oil, sesame oil, peanut oil, coconut oil and mostly and regularly- olive oil.

    Industries make these or anything genetically modified to make profit and market it that way too. But since people have stopped caring for their health and believing in industries , Those(bad ones) industries are growing.

  5. Just made these today. YUMMY! Much better than store bought! My next attempt will be at homemade flour tortillas.

  6. Canola is a much better option than coconut oil. Coconut oil is very unhealthy for your heart. Studies out of south-east asian make a direct connection between level of coconut oil in the diet and heart disease. If your information comes from Dr. Oz reconsider the validity of it. The man is an entertainer to a large degree besides being a respected heart surgeon. But he uses words like “miracle” and “cure” when they are incorrect and completely inappropriate. Coconut is unhealthy compared to canola. Canola is better than corn, soy, palm, coconut, and possibly healthier than grapeseed oil as well. Given the strong flavor and low smoke point of olive oil canola oil is often the healthiest oil option. Read up on this. GE or GMO foods are not unhealthy. Your body doesn’t know what gene from another. The only potential problems with them is a lack of genetic diversity which could lead to a crop problem if they prove susceptible to a blight of some sort or mass use of chemicals on certain plants like Monsanto’s Round-Up ready plants. Realistically you have to assess each food on a case by case basis. Stop the fear mongering and spread of ignorance. “Coconut oil is better than butter and trans fats but not as good as liquid vegetable oils,” says Penn State University cardiovascular nutrition researcher Penny Kris-Etherton, PhD, RD.

  7. You can skip the oil completely, avoiding the ‘which is better?’ question, although some sort of oil would make seasonings stick better. I want to try olive oil, and cracked pepper. I have friends who work in a food bank; whole wheat and whole grain/artisan tortillas sometimes come their way, and they freeze what they can (along with other carbs)…but have to rotate things out as new comes in (just like the stores do). Even economically disadvantaged people can be picky about their tortillas for burritos and wrap sandwiches. Actually, the most popular carb is soft sliced bread. (Eventually, grateful customers at the ‘tail’ end of the food bank food chain speak ‘oink’ and ‘moo.’) The primary difference between a tortilla and crackers is moisture. Cut, Bake, and there you go! I made up three packages like that, bought some hummus, and the chips are now History. The ‘artisan’ tortillas (whole grain, plus black bean bits) are awesome, but so are the plain whole wheat. I have some giant kosher pickle jars that make great see-thru canisters, and my kids are on the ‘see food diet’; they see it, they eat it. I’m going to have to share this concept with the food bank, because so many kids are out of school for summer vacation, and thus not getting free or reduced lunch ’til September. They like crackers well enough! I’d like to mention that many food banks get eggs by the case, and things like oil and detergent by the gallon, so some can use empty egg cartons and clean plastic water bottles, for distribution. Ditto, plastic bags with ties or ziploc type. They welcome the little soaps and shampoos you brought back from vacation, and the toothpastes and floss the dentist gave you for samples. Have a Fab Summer, Ya’ll.

  8. Something I forgot: I baked my ‘chips’ in a slower oven, for a longer time period: somewhere between 225-250 degrees Fahrenheit—until they are dry and crisp, because I tend to be a kitchen multi-tasker, and might otherwise incinerate them. Rather like making granola or Chex Mix. Another way this Baked Tortilla Chip thing could enhance my life: Tortilla Soup (spicy chicken broth, chicken chunks, mixed beans such as black bean, red bean, pinto—optional garnish of shredded cheese and sour cream) is a favorite around here, and for a large group, frying up crispy ‘strips’ of tortillas is such a pain in the patooty that it is very tempting to just crush a bag of regular chips and be done with it—but that would not be visually appealing. Short, thin tortilla strips, baked, should do fine. They are the last thing to be added, at table or in buffet line. OK: that’s it—I’m done!

  9. I make a sweet tortilla chip (using flour tortillas) to go along with a chocolate chip cannoli dip (an old Pampered Chef recipe). I looked this up because I had forgotten the oven temp/timing for the chips. I don’t use any oil – if you lightly spritz your tortillas with water just before seasoning, your seasoning will stick without adding any oil! For the chips, I spritz with water and using a shaker, sprinkle on plain granulated sugar and bake. The dip is made from combining 8 oz cool whip, a small tub of ricotta cheese, 1/4 cup sugar and mini chocolate chips to taste (my daughter likes lots of chocolate chips, so I use about 1/2 bag). It’s quick, easy, and makes a great party addition (or a Tuesday night dessert, which it will be for me in a few minutes). The dip is also great with fresh fruit or vanilla wafers…

Comments are closed.