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!
WHY YOU’LL LOVE THIS RECIPE
Have you ever had those store-bought tortilla chips that are so dry and bland they might as well be cardboard? Well, say goodbye to those sad excuses for chips and hello to homemade baked tortilla chips that are crispy, flavorful, and oh-so-satisfying. Trust me, once you try these bad boys you’ll never go back to the store-bought stuff again
- Baked and not fried making these homemade chips better for you than fried chips.
- Tastes like they were freshly made at your local Mexican restaurant.
- Easy to make and you only need a few simple ingredients which helps keep your food cost well.
You only need a few kitchen tools to help you make this easy baked tortilla chips recipe.
- sharp knife or pizza cutter
- cutting board
- large baking sheet or cookie sheet with sides
You only need a few ingredients to help you make these delicious homemade tostada shells or tortilla chips.
- corn tortilla
- olive oil cooking spray (corn or olive oil)
- sea salt
HOW TO MAKE HOMEMADE BAKED TORTILLA CHIPS
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!
STEP 1: LIGHTLY GREASE THE TORTILLAS
With a neutral tasting cooking spray lightly coat the tortillas on both sides. You can also dip a pastry brush in oil to coat the tortillas too. At this point you can season the tortillas with salt.
STEP 2: CUT TORTILLAS IN WEDGES
Next, cut the tortillas in wedges. With a sharp knife or pizza cutter, slice the tortillas in half, then cut each half into wedges according to the size you prefer. If I’m using the chips for a dip, I like wide chips. For snacking I like smaller wedges.
STEP 3: BAKE TORTILLA CHIPS
Now we are ready to bake the tortilla chips. Heat the oven to 350°F degrees and place the tortilla wedges on a baking sheet in a single layer. Bake for 5-7 minutes, then with a metal tong or fork turn the wedges over and bake an additional 5-7 minutes or until the chips are crispy.
Homemade tortilla chips can be in a bowl in 15 minutes!
HOW TO MAKE HOMEMADE TOSTADA SHELLS
To make tostada shells prepare the same way you would the chips, except the baking time may be longer. Add an additional 3 minutes to the cook time to start with.
Easy check at the halfway 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 every 2-3 minutes so you don’t risk the chance of burning the tostada shells.
WHAT TO SERVE WITH BAKED TORTILLA CHIPS
Are you wondering how to use this easy snack? Here is a list of my favorite uses for them.
- Favorite Salsa
- Black Bean Dip
- Avocado Dip
- Spinach and Artichoke Dip
- Fresh Pico de Gallo
- Texas Caviar
- Beer Dip
- Hot Corn Dip
HOW TO STORE HOMEMADE CORN TORTILLA CHIPS
Leftover chips can be stored in an airtight container for up to three days.
For fresh baked taste, reheat the chips in the oven at 350 degrees for 2 to 3 minutes or in the air fryer at 330 degrees for 1 to 2 minutes.
SUBSTITUTIONS AND ADDITIONS
Are you looking to personalize this recipe? Here are a few of my favorite tried and true swaps for this recipe.
Tortillas: You can use store-bought or homemade flour tortillas, or you can even use wheat tortillas.
Oil: Avocado oil is my go-to oil for this recipe but you could also use olive oil, vegetable oil sunflower oil, or even coconut oil. Just be sure to use a cooking spray with a high smoke point.
Salt: I like to use pink Himalayan salt or sea salt for this recipe, but you could also use regular table salt.
Sweet: While the tortillas chips are still warm, dust them in a coating of cinnamon sugar for a sweet hint which makes these chips great for dipping in dessert dips.
Spices: Add your favorite spices on top of the chips before you like bake, like chili powder, cilantro lime seasoning, ranch seasoning, garlic powder or your favorite seasoning blend.
Want to make sure that your own homemade tortilla chips turn out well? Here are some tips to get the best results from this recipe.
- Be sure to use a sharp knife or pizza cutter when cutting the tortillas into wedges. This will help ensure that they all bake evenly.
- Try not to overcrowd the baking sheet when baking the tortilla chips. You may need to bake in batches.
- If you want extra crispy chips, bake them for an additional minute or two. Just be sure to keep an eye on them so they don’t burn.
- It’s important to make sure that you coat the tortillas well with oil so that they crisp up nicely.
Homemade Baked Tortilla Chips FAQ
Do you have a question about this recipe? Here are the answers to the most commonly asked questions about these chips.
You can use store-bought or homemade tortillas, whole wheat tortillas, or you can even use gluten-free or low-carb tortillas.
Yes. Homemade tortilla chips can be stored in an airtight container for up to three days but they are really best when they are freshly made.
Yes! You can absolutely make these tortilla chips in the air fryer. Just follow the same directions as you would for baking them in the oven but cook them at 330°F degrees for 3-6 minutes or until they are warm and crispy.
OTHER DELICIOUS MEXICAN RECIPES YOU MAY ENJOY
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 119mgCarbohydrates: 21gFiber: 3gSugar: 0gProtein: 3g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
PIN TO YOUR RECIPE BOARDS