These crisp, salty chips are baked, not fried, and taste better than store-bought versions.

All you need is a tiny bit of oil, tortillas, and salt. You can serve them with your choice of salsa, guacamole or even homemade nachos. Besides the delicious taste and crispy texture, these homemade chips are far less oily and salty than store-bought ones, making them a MUCH healthier choice.

Because my hubby, Erich, absolutely LOVES tortilla chips and salsa, we’ve gotten into the habit of making our own. As I’m sure most women can relate to, I struggled watching him indulge in fried chip after chip while I sat and refrained.

This much healthier, less processed recipe turned out to be such a hit that Erich now enjoys eating them too! I hate to admit it, but I’ve even stashed a baggie of these delicious chips in my purse once or twice when we’ve gone to a Mexican restaurant.

Some great things to eat your dip with

Some tips

  • Make sure you watch your chips closely in the oven. It doesn’t take them long to bake and you certainly don’t want them to burn.
  • Use a pizza cutter to cut your tortillas, when possible.
  • You can use whole grain or Corn Tortillas for your chips.
  • Choose tortillas made with limited, recognizable, FfL-friendly ingredients (such as grain, water, yeast and salt).
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How to Make Baked Tortilla Chips


  • Course: ,
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x

Description

These crisp, salty chips are baked, not fried, and taste better than store-bought versions. All you need is a tiny bit of oil, tortillas, and salt. You can serve them with your choice of salsa, guacamole or even homemade nachos. Besides the delicious taste and crispy texture, these homemade chips are far less oily and salty than store-bought ones, making them a MUCH healthier choice.


Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut each tortilla into triangle-shaped wedges (like a pizza slice). Place cut tortilla slices in a large bowl and drizzle EVOO over top. Gently toss to coat.
  3. Spread tortilla slices out on a baking sheet in a single layer. Sprinkle with salt (or with desired herbs and spices).
  4. Bake tortilla wedges for 6 minutes. Use tongs to turn wedges over. Bake an additional 6-9 minutes, until golden brown. Remove from oven and allow to cool completely before snacking or storing. They will crisp even further as they cool down.

Notes

Every tortilla brand and thickness is slightly different. Watch your chips closely for color change while baking in the oven so they don’t burn. Adjust cooking time as needed.

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Keywords: Baked Tortilla Chips

Category :Recipes
Method :Sheet Pan, Too Easy
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