Easy Homemade Baked Tortilla Chips and tostada shells! Make these tasty chips in less than 15 minutes! Sprinkle sea salt on the tortillas while they bake or add other spices like cumin or a dash of lime for flavor!
Homemade Baked Tortilla Chips
You can’t have a fiesta without some tortilla chips, especially on Cinco de Mayo!
Tortilla chips are so addictive, don’t you think? You can’t eat just a few. Before you know it, you can easily get in a chip eating trance, mindlessly enjoying the crispy crunch of chip after chip!
Homemade Baked Tortilla Chips are Healthier Than Fried
I’m certain there is some type rule that everyone abides by too. Basically, it’s a 12 chip minimum rule! Right?!
Well, you’ll be glad to know that these tortilla chips are baked, not doused in greasy oil.
Baked chips are a bit healthier for you than regular chips.
Plus, not only is cooking with oil messy, but some oils are extracted with chemicals that aren’t good for consumption.
Stick with simple ingredients that are a cinch to bake up!
I suggest banking the extra calories you save for a low carb margarita!
Homemade Baked Tortilla Chips are Ready in 15 Minutes!
Baking your chips really takes no time at all, so it’s good to have the technique of baking them memorized.
This technique will be handy whenever the chip eating mood strikes! Basically cut the tortillas, lightly coat with cooking spray and bake.
Homemade tortilla chips can be in a bowl in 15 minutes!
How To Make Chips With Flour Tortillas
You can also use flour tortillas instead of corn, and even take it a step further using gluten-free or low carb brands.
In addition, change things up with flavored tortillas like tomato or spinach flavors that I see in the stores now.
How To Make Crispy Baked Tortilla Chips
The thickness of the tortillas will make a difference when you bake the tortillas.
Thinner tortillas will take less time to bake and they’ll be light and crispy.
Thicker tortillas will be crunchier. Leave the corn tortillas whole for a tostada shell!
If you don’t eat them right away, they can soften up a little so you may want to crisp them back up by reheating them for a couple of minutes.
Works perfectly every time!
To make tostada shells prepare the same way you would the chips, except the baking time may be longer.
Easy check at the half way point by flicking the tortilla shell. If it thunks then it’s close to being done.
If the shell gives, then let it bake longer. Just check ever 2-3 minutes so you don’t risk the chance of burning the tostada shells.
- 12 corn tortilla
- olive oil cooking spray (corn or olive oil)
- sea salt
I have a reusable oil mister, but if you don't have cooking spray or a mister, you can use a pastry brush dipped in oil to lightly coat the tortillas.
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 119mgCarbohydrates: 21gFiber: 3gSugar: 0gProtein: 3g
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