Homemade Baked Tortilla Chips
User Reviews
5.0
9 reviews
Excellent
Homemade Baked Tortilla Chips
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These homemade tortilla chips are baked in the oven to crispy perfection. All you need is corn tortillas, oil, salt, and 15 minutes!
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Ingredients
- 6 corn tortillas cut into triangle-shaped quarters
- 1 tablespoon extra-virgin olive oil or other oil
- 1/2 teaspoon kosher salt more to taste
- Lime wedges optional
Instructions
- Preheat your oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix the tortilla quarters with the oil (1 tablespoon) and kosher salt (1/2 teaspoon). Be gentle so the tortillas don't break- I recommend using your hands for this, to make sure both sides of each chip are coated well in the oil and salt.
- Arrange the tortillas on the prepared baking sheet in a single layer. It's OK if they touch or overlap a little bit, but try not to overlap them too much.
- Bake for 12-15 minutes in the top half of your oven, or until they're golden brown. Rotate the baking sheet once halfway through cooking to ensure even browning.
- Squeeze fresh lime juice on top, if you want, and sprinkle with more salt if desired. Serve with your favorite salsa or guacamole.
Equipments used:
Notes
- These tortilla chips are best served a few minutes after baking, when they are the crispiest. You can store them in an airtight container at room temperature for a couple of days, but they will get a bit stale after a while. The stale tortilla chips are great to repurpose for nachos to add to tortilla soup, or just load up with guac!
- You can fry the quartered tortilla chips in a skillet with oil as an alternative without having to deep fry. Add a thick layer of oil to the bottom of a hot heavy skillet (such as cast iron) and pan-fry each side of the chips for about 1 minute, flipping with tongs, being careful not to burn them. Place on a paper towel-lined plate or baking sheet, and season with salt after cooking them.
- Keep an eye on the chips while they bake! Once they start to turn brown, they will continue turning brown rather quickly and may burn.
- I strongly recommend using parchment paper for this. Not only does it make the chips not stick to the pan, but it also tempers the heat a bit so the chips don't cook too quickly.
Nutrition Information
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Serving
6chips
Calories
116kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
308mg
(13%)
Potassium
73mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 6chips | |
| Calories | 116kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 308mg | 13% |
| Potassium | 73mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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