Homemade Tortilla Chips Recipe
Tortilla chips are a universally loved, totally addictive crunchy snack you can buy at almost any grocery store near you. But did you know that homemade baked tortilla chips are exponentially more delicious than any pre-made ones you can find? First off, homemade tortilla chips are way fresher than store-bought, which can potentially sit on store shelves for months. Freshly made chips have a hearty crunch and nutty corn aroma unparalleled by anything you can buy.
Secondly, tortilla chips made from scratch are better for you since you can control the type and amount of oil and salt you use. Baked chips are an especially healthy option, since baking requires way less oil than deep-frying. Plus, it's much easier and less wasteful. You can pair these homemade chips with guacamole or salsa or transform them into chilaquiles!
Find more healthy recipes from Alexandra Shytsman on her plant-based blog, The New Baguette.
Gather your ingredients to make these tortilla chips
You only need three simple ingredients to make tortilla chips: corn tortillas, oil, and salt. We recommend using a high-quality, neutral-tasting oil here. Avocado oil is a great option, as is refined coconut oil or organic cold-pressed canola oil. Avoid extra virgin olive oil — its fruity flavor may overpower the corn tortillas. We like to season these chips with fine-grain sea salt, but any fine-grain salt will do.
To get started, preheat the oven to 375 degrees Fahrenheit, and have your baking sheet at the ready.
Brush the tortillas with oil
Next, brush the tortillas with oil. For brushing, dip a pastry brush (or a folded piece of paper towel) into a small bowl with oil and brush one of the tortillas on both sides. Next, stack another tortilla on top of the brushed one and just brush the side facing up. Continue stacking and brushing the remaining tortillas. This technique is efficient and requires minimal work as opposed to brushing each tortilla individually.
Next, slice through the stacked tortillas four times (like cutting a pie into eight slices), creating triangular chip shapes.
Arrange the tortilla chips on a baking sheet
Transfer the cut-up tortillas to a baking sheet in a single layer. It's important not to over-crowd the baking sheet so that each chip bakes evenly. If your chips don't all fit on one sheet, divide them among two baking sheets, or bake the chips in batches.
At this point, sprinkle the tortillas lightly with salt. For a flavored option, season them with a spice blend of salt plus cumin, smoked paprika, garlic powder, and/or chili powder.
Tortilla chips need just about 15 minutes in the oven to get brown and crispy. If you notice the chips on one side of the tray browning more quickly than the other, simply rotate the sheet 180 degrees halfway through the baking process.
- 8 corn tortillas
- 2 tablespoons avocado oil or melted refined coconut oil
- ¼ teaspoon fine sea salt or more to taste
- Preheat the oven to 375 degrees Fahrenheit.
- Place a tortilla on a cutting board and lightly brush both sides with oil. Place another tortilla on top of the greased one and brush the top with oil. Continue stacking and brushing all tortillas. Slice the stacked tortillas into eighths, forming triangles.
- Transfer to a baking sheet and arrange in a single layer. Sprinkle lightly with salt. Bake until the tortillas are lightly brown and crispy, about 15 minutes.
| Calories per Serving | 167 |
| Total Fat | 8.4 g |
| Saturated Fat | 1.0 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 21.4 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 0.4 g |
| Sodium | 127.9 mg |
| Protein | 2.7 g |
