These oven-baked tortilla chips are a super simple one-ingredient recipe that takes less than 15 minutes to make. If you're looking for a crispy, crunchy, and guilt-free snack, these oven-baked tortilla chips are perfect for you! Made with just plain corn tortillas, these chips are baked to perfection without the need for deep frying or excess oil. They're oil-free, gluten-free, soy-free, nut-free, and vegan.
These homemade Oven-Baked Tortilla Chips are one of my favorite snacks and sides. I mostly eat these as a scoop for the Green Goddess Salad, Super Easy Salsa, Guacamole, Garlic Hummus, and Refried Beans. But I'll also add them as a topping for 7-Minute Black Bean Soup. These corn tortilla chips are yummy, provide a nice crunchy texture, and are super easy to make in the oven. This Oven-Baked Tortilla Chips recipe is much healthier and fresher than store-bought chips loaded with salt and oil.
Why You'll Love These Oven-Baked Tortilla Chips
- Healthier than store-bought chips: No added oils or preservatives
- Super easy to make: Just two simple steps: cut and bake
- Budget-friendly: Corn tortillas are inexpensive and make a large batch of chips
- Customizable flavors: Add your favorite seasonings for a unique twist
- Pairs with many dips, salads, and soups: Enjoy these chips with black bean hummus, edamame guacamole, salsa, guacamole, southwestern salad in a jar, green goddess salad, veggie chili, and black bean soup.
Oven-Baked Tortilla Chips have one ingredient:
We love Food for Life brand sprouted corn tortillas because they are minimally processed with only four ingredients: Organic Sprouted Corn, Filtered Water, Sea Salt, and Lime. This brand can be found in the freezer section of your grocery store.
- Corn tortillas (we like organic sprouted corn Food for Life brand found in the grocer's freezer section)
Optional Seasonings
Enhance the flavor of your chips with one or more of the following:
- Sea salt
- Smoked paprika
- Garlic powder
- Chili powder
- Lime zest
How to Make Homemade Baked Tortilla Chips
If using frozen corn tortillas, be sure to thaw the corn tortillas in the refrigerator for 3 to 4 hours before you're ready to bake them. You can thaw them on the counter, but they might curl up on you.
- Preheat the oven to 350°F (or 175°C).
- Stack and cut refrigerated or room-temperature corn tortillas in half. Continue to cut into triangles to yield 4 or 6 chips per tortilla.
- Spread the tortillas onto a shallow baking sheet. If using, season your chips.
- Pop in the oven at 350°F (or 175°C) and bake for 8 to 10 minutes or until crispy. Be sure to check on them about 7 minutes into baking to see if they need to come out sooner or stay in longer.
- When the chips are done, remove them from the oven and allow them to sit out for at least five minutes before serving.
Air Fryer method
To make these chips in the air fryer, evenly spread the cut tortillas in the basket. Set the temperature to 350°F (or 175°C). Air fry for 8 minutes. Carefully shake the basket to redistribute. Return to the air fryer and cook for another 2 to 3 minutes until lightly browned and crisp.
Tips for the Best Oven-Baked Tortilla Chips
- Use fresh corn tortillas: Slightly stale tortillas won’t crisp up as well.
- Space them out: Overlapping chips will result in uneven baking.
- Watch closely: Every oven is different; check the chips at the 10-minute mark to prevent burning.
Frequently Asked Questions
To prevent your tortilla chips from coming out chewy, spread them evenly on a shallow baking sheet, and cook them for the appropriate amount of time. When you stack too many chips on top of each other or short-cut the baking time, they will likely come out chewy. Finally, be sure to let them sit out for at least five minutes after they come out of the oven. This will further allow the chips to crisp up.
Yes, they will burn if you leave them in too long or if the temperature is too high. So, be sure to set a timer, make sure the oven is set at the correct temperature, and check them around 7 minutes in.
After the chips have cooled completely, you can store them in a container on the counter for up to a week. However, they are best when eaten within the first two days. If they start to lose crispness, pop them back in the oven at 300°F (150°C) for 5 minutes.
Making your own oven-baked tortilla chips at home is so easy and way healthier than store-bought versions. We hope you love this recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Oven-Baked Tortilla Chips
- Total Time: 15 minutes
- Yield: 6 1x
- Diet: Vegan
Description
These super simple one-ingredient oven-baked tortilla chips take less than 15 minutes to make. They're oil-free, gluten-free, soy-free, nut-free, and vegan.
Ingredients
- 12 corn tortillas, thawed to room temperature (we like Food for Life brand found in the freezer section)
Instructions
- Preheat the oven to 350°F (or 175°C).
- Stack and cut refrigerated or room temperature corn tortillas in half. Continue to cut into triangles so it yields either 4 or 6 chips per tortilla.
- Spread the tortillas onto a shallow baking sheet.
- Pop in the oven at 350°F (or 175°C) and bake for 8 to 10 minutes or until crispy. Be sure to check on them about 7 minutes in to see if they need to come out sooner or stay in longer.
Air Fryer method
To make these chips in the air fryer, evenly spread sliced tortillas in the basket. Set the temperature to 350°F (or 175°C). Air fry for 8 minutes. Carefully shake the basket to redistribute. Return to the air fryer and cook for another 2 to 3 minutes, until lightly browned and crisp.
Remove from oven or air fryer and enjoy with Green Goddess Salad, Super Easy Salsa, Guacamole, Refried Beans or as a topping for 7-Minute Black Bean Soup.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Baking sheet
- Oven or air fryer
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Oven
- Cuisine: Southwestern
Susan
Super easy! I feel less guilty eating these with salsa and guacamole. Lol. Thanks for this.