Homemade Baked Tortilla Chips
User Reviews
5
Homemade Baked Tortilla Chips
Description
Homemade Baked Tortilla Chips are made by applying a seasoned oil mixture, including garlic powder and chipotle chili powder, to small corn tortilla wedges. The spiced wedges are arranged in a single layer on a baking sheet and baked at 400°F until crisp and browned on both sides. Baking (instead of frying) offers a lighter texture with a firm crispness and a smoky, slightly spicy flavor from the chipotle chili powder.
The chips develop a crunchy texture with a gentle garlic undertone and can be garnished with salt after baking according to taste. This method avoids excessive oil while still delivering satisfying chips suitable for dipping or snacking.
Because the spice blend can be varied — with additions like onion powder, cumin, or even sweet cinnamon and sugar — these chips can be tailored to complement different dips or meal themes. They keep well if stored airtight at room temperature for several days.
Careful attention to spacing on the baking sheet helps ensure even crisping without soggy areas. Baking times may vary depending on the oven and tortilla size, so keeping an eye on the chips to prevent burning is recommended.
Ingredients
- 2 tablespoons avocado oil or another oil including vegetable, canola, sunflower, grapeseed, olive
- 1 teaspoon garlic powder
- ¾ teaspoon chipotle chili powder
- ½ teaspoon salt plus more for garnishing if desired
- 8 small 5 to 6 inch corn tortillas, each cut into 6 triangular wedges
Instructions
- Preheat oven to 400F and spray a half sheet pan with cooking spray or line with parchment paper or a Silpat; set aside.
- To a large bowl, whisk together the oil with the garlic and chipotle chili powders and the salt.* (See Notes for Flavor Variation Ideas)
- Add the tortillas and use your hands to very gently toss to coat evenly.
- Arrange the tortillas on the prepared baking sheet, taking care to prevent them from touching and overlapping. A little overlapping is fine, but too much and they won't bake evenly and crisp up.
- Bake for about 10 minutes on the first side, flip, and bake for about 8 minutes on the second side, or until done. All ovens, tortillas, the oil used, the sheet pan, etc. vary so bake until done in your oven, making sure to keep a close eye on them so they don't burn.
- Allow to cool and before serving. Optionally, garnish with additional salt if desired and to taste. Chips will keep airtight at room temp for up to 5 days.
Notes
- Feel free to experiment by adding spices such as cumin, onion powder, or ranch seasoning to the oil for different flavor profiles.
- For a sweet variation, sprinkle cinnamon and sugar on the chips before baking to create a dessert-style snack.
- Store finished chips in an airtight container at room temperature for up to five days to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 383kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Sodium | 748mg | 31% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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