Corn tortillas are baked up with avocado oil, seasoning, and salt. Perfectly crispy and full of flavor, you’ll have these inexpensive chips baked up in a hurry. Grab some corn tortillas and a few minutes and you’ll have a family favorite snack!
I’ve made sure that this recipe shares the seasonings that I love to use but be sure to test out some new flavors for yourself. Try some sea salt and lime, ranch dip mix, maybe even a bit of Italian seasoning. There are so many ways to personalize these homemade tortilla chips!
These baked tortilla chips work fantastic for those extra corn tortillas you might have hanging around after taco night. Or those days when the grocery store has a hella good sale on them! Easy to make, gluten-free, and even vegan, these are perfect for appetizers at game night!
Key Ingredients:
- Avocado oil. Avocado oil handles high heat and is a healthy option. Use veggie oil for a good alternative.
- Garlic powder. Using powdered garlic rather than fresh allows it to stick nicely to the baked chips.
- Chili powder. I like to use a chipotle chili powder but your favorite will be perfect.
- Corn Tortillas. Corn tortillas are inexpensive and easy to find. They are also naturally gluten-free and can be found in white, yellow, or blue versions.
How to make these easy homemade tortilla chips:
- Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat.
- Arrange the tortilla wedges on a large baking sheet (a little bit of overlap is ok, but try to spread them out in a single layer if possible).
- Bake until golden on both sides, about 10 minutes on the first side.
- Flip and bake another 8 minutes on the second side.
Why are my tortilla chips chewy?
Make sure you preheat the oven before putting the pan in. Also, try to flip the chips as quickly as possible so they don’t lose too much heat. They need to get hot and stay hot!
My chips are always burning. How do I stop that?
Use parchment paper to line your cookie sheet to help keep the temp nice and even. Bonus, it’s easier to clean up ;).
Storing:
Your tortilla chips need to be stored in an airtight container at room temp and they will last for 2-3 days.
Re-crisping soggy chips:
Re-crisp your chips by popping them back into the oven (at 400 degrees) for a couple of minutes until they crisp up nicely.
Ingredients
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 8 small 5 to 6 inch corn tortillas, each cut into 6 wedges
Instructions
- Preheat the oven to 400F.
- Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat.
- Arrange the tortilla wedges on a large baking sheet (a little bit of overlap is ok, but try to spread them out in a single layer if possible).
- Bake until golden on both sides, about 10 minutes on the first side, and 8 minutes on the second side. Tip: Pull them out just as they start browning on the edges, they will brown a bit more while they sit on the pan.
- Cool and serve!
AGreed!! So yummy. I haven’t tried coconut oil…I need to do that!
I love pan frying my own tortilla chips! My favorite way is to use coconut oil and sprinkle with cinnamon and sugar. They are so good that my little boys and I will Rock, Paper, Scissor for the last one! ;)
So, for the ingredient measuring challenged, how would you measure cinnamon and sugar? LOL