Oh my goodness! 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 a much healthier and fresher alternative to the store-bought chips loaded with salt and oil.
Oven-Baked Tortilla Chips has 1 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, 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)
How to Make Homemade Baked Tortilla Chips
If using Ezekiel brand, 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 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.
- When chips are done, remove from the oven and allow them to sit out for at least five minutes before serving.
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 and 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.
Oven-Baked Tortilla Chips
- Total Time: 15 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Oh my goodness! These 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 chips are yummy, provide a nice crunchy texture, and are super easy to make. #bakedtortillachips #oilfree #nooil #ovenbakedtortillarecipe #healthyveganrecipes #danielfastrecipes #corntortilla
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.
Remove from oven and enjoy with Green Goddess Salad, Super Easy Salsa, Guacamole, Refried Beans or as a topping for 7-Minute Black Bean Soup.
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Oven
- Cuisine: Southwestern
Keywords: corn tortilla, oven baked chips, homemade corn tortilla chips, baked tortilla chips recipe, no oil chips, snack, side, easy snack, crunchy snack, daniel fast compliant, soy free, gluten free, nut free, vegan
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[…] and Tex-Mex cuisine. This refried bean recipe can be served as a snack or appetizer along with Oven-Baked Tortilla Chips, a side dish, or over brown (or red) rice with salsa and sliced avocado as a main […]