Oven-Baked Tortilla Chips
Make crispy oven baked tortilla chips with just corn tortillas and no oil. Get easy baking instructions, seasoning ideas, and tips for the perfect crunch.
Servings: 6
Calories: 113kcal
Ingredients
- 12 corn tortillas
Instructions
Oven Baked Method
- 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.
Notes
- From frozen: If using frozen corn tortillas, thaw them in the refrigerator for 3 to 4 hours before baking. You can thaw them on the counter, but they might curl up.
- Space them out: Overlapping chips will bake unevenly.
- Watch closely: Every oven is different; check the chips at the 7-minute mark to prevent burning.
- Storage: 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.
Nutrition
Calories: 113kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 23mg | Potassium: 97mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 1IU | Calcium: 42mg | Iron: 1mg
