Bring restaurant-quality chips into your regular taco Tuesday routine with this easy homemade tortilla chips recipe. They are crispy, salty, and the perfect pairing to all of your favorite dips.
This post contains affiliate links. If you click on one and buy something, Feast + West receives a small commission at no additional cost to you. All opinions are our own. As an Amazon Associate, I earn from qualifying purchases.
About this Homemade Tortilla Chips Recipe
If I were superman, my kryptonite would be chips and salsa. (Or better yet, tomatillo salsa.) Make those chips these crispy homemade tortilla chips and I truly can’t ever resist! They’ve got the best crunchy texture and are so much better than any store-bought chips.
Since this recipe skips the deep-frying process and goes straight to baking instead, it makes them a bit healthier. They only use a little oil and then are baked on a sheet pan for a few minutes. Then you can pair them with any and all of your favorite dips!
I love using these chips to make blackened steak and blue cheese nachos. Pair it with a zesty margarita and you’ve got the perfect meal to wrap up a busy week — and you don’t even have to leave home for it!
Make a big ol’ batch of these for your next party to wow the crowd. The only downside to this homemade chip recipe — you’ll be ruined for any other tortilla chips! They’re just that good.
More snack recipes: Air Fryer Mozzarella Sticks • Chex Mix • Pizza Pinwheels
Why you’ll love this recipe
Crispy, crunchy snacks like these delicious and salty chips are a favorite, and I bet you’re going to love them too:
- Making homemade tortilla chips is a great way to ensure you are following your personal dietary restrictions or needs. You can ensure that the ingredients used are safe for you!
- This easy appetizer addition only takes a few minutes to make. Really, you can get them done in the same amount of time it’d take you to drive to the store and grab a bag of chips.
- Baking tortilla chips in olive oil is much healthier, as opposed to deep frying them in canola oil.
Tools & equipment
To make homemade tortilla chips, you’ll need a baking sheet and a way to cut the tortillas. You can either use kitchen shears, or a pizza cutter to slice up the tortillas.
If you need to cook in batches, then make sure you have a bowl or wire cooling rack to move the baked chips off the pan before cooking the next batch.
Ingredients
These crispy baked tortilla chips only require a few simple ingredients. Here’s what you need to make them:
- yellow corn tortillas
- olive oil spray
- sea salt
- taco seasoning
- cayenne pepper, optional
Substitutions & variations
Try other tortillas. You can use yellow corn or white corn tortillas to make the tortilla wedges for these crispy crunchy chips. You can even make flour tortilla chips — but they’re going to be more like a pita chip.
If you do not have olive oil spray, you can use an avocado oil spray or vegetable oil spray.
Don’t have cooking spray? You can also use a basting brush to brush each chip in oil. If you do that, just make sure there’s not too much oil. Otherwise the chips can be really soggy and greasy or get way too crispy. There’s not much of an in-between.
Seasoning swap: Feel free to skip the taco seasoning or use a different type of seasoning. I really like the flavor that taco seasoning adds. Salt and pepper is just
Churro chips: Make churro chips by sprinkling hot chips with cinnamon sugar before the hot oil cools.
Instructions
Preheat your oven to 400°F (20°C) before you begin prepping the tortillas to make the chips.
Arrange tortillas in a stack and then use kitchen shears to cut them in half, then cut each half into thirds, to make six triangles. Alternatively, you can cut them into quarters, but you’ll end up with fewer chips.
Spread the tortilla pieces out into one layer on a baking sheet. It’s okay if they touch, but try not to overlap them too much. Spray liberally with olive oil spray, then flip each one over and ppray the other side too.
Sprinkle with salt, taco seasoning and a pinch of cayenne pepper if desired.
Bake for 5-8 minutes, until golden and crisp. Let cool for 5-10 minutes before enjoying with your favorite dips.
Tips & tricks
Check these simple tips and tricks to make the most amazing chips even better:
- Make sure you spread out the pieces of tortilla in a single layer. Don’t stack the tortilla pieces on top of one another or they will not bake evenly and get crispy.
- If you find that your chips are really greasy after cooking, then transfer them to some paper towels after baking. They’ll soak up that extra grease and then the chips will be good to go!
- Use some metal tongs to remove the chips from the pan if you find that they’re still hot when you’re ready to take them off the pan.
Food & drink pairings
Pair these chips with tasty dips like fresh guacamole and pineapple salsa.
But it doesn’t have to stop at Mexican food. You can use them with creamy whipped feta dip or spread some cheese on top, like a bacon ranch cheese ball.
They’re also great to make for game day and pair with things like pizza dip.
I love to serve them with this cozy spinach artichoke dip or loaded queso fundido too. And some buffalo chicken dip with homemade tortilla chips is a show-stopper for any and every party.
FAQ
Place the chips in a zip-top bag or airtight container. Store at room temperature for a little over a week! For best results, keep them in a spot where they won’t get crushed.
If you end up with chewy chips, then you likely didn’t cook them long enough or at the correct temperature. Make sure that you’re not using too much oil on a small piece of tortilla too.
More appetizer recipes
— Did you make this recipe? —
Please leave a ★★★★★ review or comment below.
Homemade Tortilla Chips
ingredients
- 10 yellow corn tortillas 6-inch
- olive oil spray or other cooking spray
- 1 tablespoon sea salt
- 1 tablespoon taco seasoning
- pinch cayenne pepper optional
instructions
- Preheat oven to 400°F (20°C). Arrange tortillas in a stack. Use kitchen shears to cut them in half, then cut each half into thirds, to make six triangles. (Alternatively, you can cut them into quarters, but you’ll end up with fewer chips.)
- Arrange them in one layer on a baking sheet. It’s okay if they touch, but try not to overlap them too much. Spray liberally with olive oil spray. Flip them over. Spray the other side with olive oil spray. Sprinkle with salt, taco seasoning and a pinch of cayenne pepper if desired.
- Bake for 5-8 minutes, until golden and crisp. Let cool for 5-10 minutes before enjoying with your favorite dips.
notes
Substitutions
You can use yellow corn or white corn tortillas. Flour tortilla chips can work too, but monitor the cooking time. Flour tortilla chips are more like a pita chip. If you do not have olive oil spray, you can use an avocado oil spray or vegetable oil spray. No cooking spray? Use a basting brush to brush each chip in oil. If you do that, just make sure there’s not too much oil. Otherwise the chips can be really soggy and greasy or get way too crispy. There’s not much of an in-between.Toppings
Here are some other topping ideas:- Taco seasoning
- Fajita seasoning
- Tajín (chile-lime seasoning)
- Cinnamon sugar (add immediately after they come out of the oven)
- Lime juice
Tips & tricks
Make sure you spread out the pieces of tortilla in a single layer. Don’t stack the tortilla pieces on top of one another or they will not bake evenly and get crispy. If you find that your chips are really greasy after cooking, then transfer them to some paper towels after baking. They’ll soak up that extra grease and then the chips will be good to go! Use some metal tongs to remove the chips from the pan if you find that they’re still hot when you’re ready to take them off the pan.recommended products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply