I’m not a huge fan of corn tortillas by themselves, so when I have some leftover from a recipe, like from this week’s Vegetable Enchilada Casserole, I’m always like, “what am I supposed to do with these??” (and then they usually sit in the back of my fridge for a couple months until I decide they can’t possibly be “good” anymore). But this week I remembered making some really awesome chili flavored baked tortilla chips at a job that I worked years ago. It was super easy and they were insanely delicious, so I decided to try it again. Not only would that guarantee that those corn tortillas wouldn’t land in the trash, but it gave me the perfect alternative to expensive crackers to eat with my Tuna & White Bean Salad. Win!
Back in the day I made these baked tortilla chips with chili powder blend and salt, but this time I decided to just make plain, lightly salted chips for demonstration sake. Just know that you can toss these puppies in just about any spice blend you’d like before baking and have a different flavor each time. You could even try something like ranch dressing mix, although I’d probably toss the chips in that after they come out of the oven.
I made these in small batches so that A) I wouldn’t over eat them and B) they’d all fit on one baking sheet. You could always work in batches, though, and put more on the baking sheet after the first batch comes out. These chips are thick, crunchy, and filling, so I figured about 3 whole tortillas, or 18 pieces per serving.
Baked Tortilla Chips
Baked tortilla chips are fast, easy, super crunchy, and an inexpensive alternative to store bought chips. Season lightly with salt or your favorite spices.
- 6 small corn tortillas $0.32
- 1/2 Tbsp canola or vegetable oil $0.02
- Pinch of salt $0.05
Preheat the oven to 350 degrees. Stack the tortillas on top of each other, then cut into six equal sized wedges.
Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they're all lightly coated.
Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they're in a single layer and overlapping as little as possible. Sprinkle lightly with salt.
Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.
Allow the chips to cool before serving. They will crisp even further as they cool down.
NOTE: Every oven is a little different, as are brands of tortillas. Watch the chips closely for color change and adjust cooking time as needed.
Baked Tortilla Chips
Step by Step Photos
Preheat the oven to 350 degrees. I like to work in batches of six tortillas at a time, but that’s up to you. Stack the six small corn tortillas one on top of the other and then cut into six equal sized wedges.
Place the cut pieces in a large bowl and drizzle with 1/2 Tbsp oil. Gently toss the tortilla pieces in oil until they’re all evenly coated. I say “gently” because raw tortillas can rip if they’re man-handled, so just be a little careful. :) This is where we would add the chili powder seasoning back in the day. The chips would be coated in oil and seasoning and it was great.
Cover a baking sheet with parchment paper, then spread the chips out over the surface so that they’re in a single layer and overlapping as little as possible. Season lightly with salt.
Bake the chips in the preheated oven for about 10 minutes, then take them out to stir and flip. Return them to the oven and then bake until they’re golden brown (about 3-5 minutes). Every oven is a little different and different brands of tortillas may be thicker or thinner. So, be sure to watch the chips closely and adjust the cooking time as needed. Season with salt once more after they come out of the oven and let them cool completely.
The baked tortilla chips will crisp up a little further as they cool.