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5.0 from 9 votes

Homemade Baked Tortilla Chips

These homemade tortilla chips are baked in the oven to crispy perfection. All you need is corn tortillas, oil, salt, and 15 minutes!

Prep Time
3 mins
Cook Time
3 mins
Total Time
15 mins
Servings: 4 servings
Calories: 116 kcal
Course: Snacks
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat your oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Squeeze fresh lime juice on top, if you want, and sprinkle with more salt if desired. Serve with your favorite salsa or guacamole.

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

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

% 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.