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Baked corn tortilla chips
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Baked Tortilla Chips

Easy to make fresh chips at home!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Servings: 4
Calories: 240kcal
Author: Sula

Ingredients

  • 12 corn tortillas
  • 2 TB olive oil
  • 2 teaspoon ancho chili pepper
  • 1-2 teaspoon sea salt

Instructions

  • In a small cup, mix olive oil and ancho chili pepper.
  • Preheat oven to 350F.
  • Line two large baking sheets with foil.
  • Using a pizza slicer, cut the tortillas into eighths, triangle shaped. This works best if you first cut the tortilla into quarters and then halve each quarter.
  • Place cut tortillas in a large bowl and add the olive oil/spice mix. Mix well to evenly coat. This step works best if you use your hands to mix. Add salt and mix again.
  • Divide the tortilla pieces evenly on the foil-lined baking sheets. Spread them out to make an even layer. IMPORTANT: CHIPS SHOULD NOT OVERLAP OR TOUCH ON BAKING SHEETS.
  • Bake for 15-18 minutes, until browned. Check after 15 minutes and adjust time from there.

Notes

Ovens can vary. I have found “convection roast” works best, if you have that setting. I also only bake one sheet at a time to ensure an even bake.
Remove sheet from oven. If a few of the chips seem a little uneven or under done (maybe a little soft/chewy in spots) leave the chips on baking sheets in the open air to cool for about 5-10 minutes. Using this longer cooling method is recommended for extra-crispy chips.
Once cool, the chips can be served. Or, they store best in an airtight container for up to 4 days.

Nutrition

Calories: 240kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 619mg | Potassium: 191mg | Fiber: 6g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.