Baked Tortilla Chips
Tasty tortilla chips baked at home with corn tortillas are much better than store-bought chips. With an amazing lime and cumin flavor, these crispy, golden chips taste great with your favorite salsa, guacamole, or hummus.
Tasty tortilla chips baked at home with corn tortillas are much better than store-bought chips. With an amazing lime and cumin flavor, these crispy, golden chips taste great with your favorite salsa, guacamole, or hummus.
Very yummy! Much better than the tortilla chips you buy at the store. I even tried flour tortillas with this recipe
These are so easy and fun to do! You can use any type of tortilla. I used flour tortillas that I cut with a pizza cutter to make them uniform. I didn't have a mister so I just sprayed them with butter flavored Pam, squeezed fresh lime juice over top then sprinkled the spices and salt over them. I watched them closely during baking so they browned not burned and they went great with fresh salsa and guacamole.
This is an easy recipe to make and very good with some salsa. I used olive oil instead, but that was the only change I made. Very good and better for you than store bought chips.
SPEED/EFFICIENCY TIPS... Brush the whole uncut tortillas with oil/juice(I used only 2 Tb. lime juice to avoid sogginess. Then stack the whole brushed pile and cut into 6ths or 4ths. Spread on pan and sprinkle with seasoning. I loved the seasoning as stated, and it was also great with Cholula dry lime seasoning. BAKE on bottom rack and flip chips over after top is crisp. Surprisingly, these were better cooled; I thought they tasted similar to Doritoes!
These are quite good! I made these with Low Carb Whole Wheat Tortillas (that low carb thing ;-)) for DH and he really enjoyed them. Thanks for a great recipe. terrific for those salty crunchy cravings!
This recipe was good. I used flour tortillas and pita wedges instead of corn and I didn't add the lime juice. Basically, I brushed the wedges with olive oil and sprinkled the cumin, chili powder, and salt seasoning on top. I baked them for about 10-15 minutes and they came out crunchy and delicious. We like them with home made tomatillo salsa!
I didn't have limes, so I just sprayed on olive oil. I also added some seasoned salt instead of regular salt. Delicious!
tasty healthy snack! I LOVE chips and I love that this is a healthy alternative. I too used olive oil and basted the chips with a pastry brush. I seasoned with sea salt and paid close attention to the chips as so many reviews had problembs with burning.
YUM!!! These were a nice change from store bought tortilla chips, and so much healthier! I used whole wheat flour tortillas, so some of the thick parts took a while longer to get crispy. I left out the cumin, and they still tasted great. I dipped them into guacamole, but next time I think hummus would be a good compliment!
Great flavour, everyone loved these. It took a few batches for me to get it perfected. I didn't have a mister so i just brushed the oil mixture on with a basting brush. They don't get as crispy as your store bought chips, but are a nice alternative.
YUM YUM. I stored mine in a ziplock, and they were actually better the next day! They were less chewy, and more crisp! These are SO easy! Lots of fun. I'll make them again, I'm sure.
Used Olive Oil, took a few batches to get cooking time just right but time is pretty correct for 6 inch corn tortillas. If you mix spices in oil mixture spreads more evenly instead of "sprinkling" on. Tried with flour tortillas, need to cut cook time in half!
Being generous with the olive oil is the key. When I wasn't, they were dry and not very good. When I was generous, they were very good. It helps to season each side, then cut with pizza cutter. Also good with just olive oil and lemon pepper.
I make chips all the time with pita bread usually. But the easiest way is to lay the tortilla out and brush with oil (I use olive) and sprinkle with coarse salt and whatever seasonings you like BEFORE cutting into wedges (I do both sides). It is much easier than doing each individual chip. For those who have trouble with them burning, your oven may run a little too hot, so just lower the temperature. I have even done them at 250 degrees, just leave them in longer to evaporate the moisture in the chips. I always test one or two to make sure they are as crispy as I like.
Where has this recipe been? I loathe the store bought tortilla chips - waaaay too salty for my taste (I prefer sweets than salty snacks). I used W/W flour tortillas, Olive oil (better for you) in place of Vegetabel Oil and used a home-made Taco Seasoning Mix in place of just the cumin/chili powder - baked for about 6 minutes a side (brushed the oil/lime juice on with a pastry brush as I do not have a mister) and they turned out wonderful! I only made a small batch (using 3 six inch torillas) and that with a small batch of home-made guacamole was hoovered up in no time (all for ME!) I was not sharing... :) Thanks for making this recipe possible Michele - it's a great alternative for the high sodium store bought ones!
These are GREAT!! Better than any bagged chips. I cut the tortillas with scissors, then mixed the oil and chili powder (I don't like cumin) and salt in a bowl. Added the cut tortillas to the bowl a few at a time to cover in oil, then baked in a 350 convection for about 15 minutes. Delish! Thanks
Update: I use this recipe often, but I pour olive oil in a bowl and then mixed in the spices. I brush the olive oil mixture on each whole tortilla, stack them, and then cut them into triangles. In my original review, my chips were a little too brown so I reduced the time, but I honestly believe this really depends on your oven because now a couple years later, it's not enough time for the chips to be crispy and I've gone back to the time the recipe says. So the time varies depending on your oven.
I have been making home made tortilla chips in the oven for over 25 years, they taste great and are more healthy than cooking in all that oil. I spray mine with pam, then sprinkle with salt, garlic powder and a little paprika then bake.
Great recipe! I used a brush (that we use for bar-b-que) to add the oil, spice & lime mixture.
Nice alternative to the salty store bought brands but I just use plain vegetable or olive oil only. For fun, add some fresh ground pepper. Yum!
I won't make these again,they came out either to crunchy or too chewy
These have been wonderful for my diet. Thank you
I enjoyed them and couldn't make more fast enough! Great recipe!!
Following the given times and temp, the chips turned out dry, flaky and burnt-tasting.
These are delicious and easy. I used whole wheat tortillas. Made a stack of tortillas and cut in triangles. Put in a plastic bag and added olive oil and lime juice. Shake around and then lay in single layer on cookie sheet. Sprinkle with chili powder and seasoned salt. Make sure to brown enough to be crunchy without burning. These even stay crunchy when stored in a plastic bag.
Family thought they were "good" untill I added shredded. Monterey Jack cheese and let that melt on top. Now they cant get enough!... Try it.... yummmmmmmmmmm
We like these chips, but it takes a long time to bake them all.
I am reviewing this even though I didn't add all the spices except for salt. These are very tasty...my oven runs a little hot so I only needed to bake them for 6 min on each side.
This recipe turned out okay, but not really anything to get excited about.
Taste just like the ones at El Toritos! But I deepfried instead of baked which is probably not as healthy. I love them and everyone who comes over requests them now along with my homemade salsa that I also got from All Recipes.
Well, how nice! I was not expecting much from this recipe, just needed to use up some of my old flour tortillas. But what a pleasant surprise! I only made one batch, and they were a little over-browned, but still edible, yummy and crunchy too! Perhaps it's because my tortillas were old and slightly dried out, but at any rate, these were great! I also don't have a mister, so I just mixed the oil and juice together and put my 4-year-old to work and had her brush it on each chip (*grin*) Thanks for the simple recipe!
So cheap and easy. I use flour tortillas, spray them with cooking spray (less calories), sprinkle with salt and bake....Great with tacos!
The concept is uber versatile! Doesn't have to be savory! Can use vegetable oil, a squeeze of liquid splenda, & cinnamon to make a sweet chip. The one thing I've found that might be useful is to spray & season BEFORE you cut the tortillas into wedges. Then stack them up 4 or 5 deep, then cut them up. You get your chips seasoned more evenly & end up with less stray spray or seasoning wasted. Doing it this way saved me loads of time. A pizza cutter is perfect for slicing tortillas into wedges quickly too!
These were terrific chips. Very easy, quick and tasty. I will keep this in my recipe box.
Made to go with the tortilla soup - they are very good. Also good as a snack w/salsa!
These are soooo hot! They're great and incredibly easy. I brought these to a party and got invited to other parties by people I didn't know, so I could bring them!
I eliminated the spices and just used the salt to top these and they were delicious. Much better than any store bought chips and fantastic with homemade salsa.
After a little trial and error, I found out that when I followed the recipe exacty...they turned out perfect every time! Imagine that! Thanks for this recipe!!
These are fabulous. I had 18 corn tortillas and I cut them into strips. I used a spray olive oil as I had no mister and sprinkled with a little bit of salt. I am going to use them with the Vegetarian Tortilla Soup from this site. Can't wait to try it.
Made them with flour tortilla's because the store was out of corn. They are wonderful!
Using this method, you can use any type of tortilla and seasonings. Love the ease and versatility of this recipe. Thanks so much for sharing!
I didn't have a mister, so I put the oil mixture on a plate and sort of bathed the tortillas before quartering them with scissors and laying them on the baking sheet. I think they were better(though fattier) this way, because the ones toward the end of the batch were not nearly as good as the ones from the beginning, because they got much less oil on them. Also, the spice mix was very good, but next time, I may try plain salt on them. Thanks for the recipe--I have a freezer full of corn tortillas that are going to get "the treatment!"
I really loved these chips! They seasonings give them a nice kick that is complimented by the hint of lime. Since I do not have a mister, I simply mixed together the oil, lime juice, and seasonings and brushed this mixture onto the tortilla pieces. Yum! I will certainly be making these again; thanks for sharing the recipe!
FYI. Combine everything in a bowl and stir to mix. Brush on the tortillas, then cut with a pizza cutter and bake. Easy peasy.
Wasn't too impressed with this recipe...mainly because the chips never really got crispy. Even after doubling the time in the oven. The seasoning was good though.
I checked on these when they had a min and a half left and felt they needed to go the full amount of time. I came back to the oven when the buzzer when off and they were badly over crisped. Keep a sharp eye on these the last few minutes so you aren't as disappointed as I was.
I changed these up a little by brushing both sides of the tortillas with olive oil rather than vegetable oil, and seasoning them with dried herbs and sea salt rather than the chili powder and cumin. Versatile recipe with lots of options - Parmesan cheese or cinnamon sugar might be next!
These were pretty good. I bet they would have been delicious with salsa, although we were out of it. I've made a similar recipe before, sprinkling parmesan on the tortillas instead to good effect. I just didn't find this particular recipe to be incredibly flavourful, but they were still pretty tasty.
I have made this recipe twice so far and I really like it! The first time I made it using the ingredients listed, but they came out a little burnt. The second time I just used a sprinkle of salt, and baked the same way-- these were great! I made sure to watch them closely the last few minutes to make sure they didn't get to brown. Will definitely make again!!
Very good, didn't use a mister just kinda sprinkled everything over the top. Used the chips to top a taco salad.
These were not so great--I'd prefer store-bought chips to them. The flavor was all right, but they didn't have the right crispness. Definitely serve them warm!
I love this recipe! I skipped the cumin and chili powder because I was making it for my kids, but I would have much preferred the extra kick. I baked mine for about 11 minutes because I was scared of overdoing it, but they were a little chewy in the center still. Kids loved them, Husband and I loved them so I'm thrilled! They are so easy and we always have an abundance of corn tortillas around.
Good but I prefer fried. I know they're not good for me fried.
These are great! I used less oil and used a pastry brush to apply to torillas. Omitted cumin and only used chili powder. I've made quite a few batches of these and they go fast! Do make sure that you watch them so they don't burn. Thanks for the recipe!
I made these last Christmas Eve and will make again this year! Mix all spices in a small bowl (I used extra) , add lime juice and oil ( I used 3 T olive oil). I brushed on both sides and stacked tortillas. I cut through whole stack at once into 8 wedges. Single layer and just watch really close. One minute they are not done and the next they are done!! Half way through take cookie sheet out and shake chips around. ( Chips closer to outside of tray get done faster) I used 6'' flour tortillas (my favorite). These were crisp, flavorful and lasted a few days in a ziplock.
Better than any chips I've ever had!
Great Chips! I will definitely make again! I baked them for 7 minutes on each side and only put the oil and spices on one side. Very great alternative to regular chips!
Made these exactly as written. They were tasty, but some turned out a little harder than others. Maybe I need to use thinner tortillas. Other than that though, they were fine.
Quite tasty! Watch the cooking time, though - I slightly overcooked them. While still good, they were a little "too" crunchy. The lime and oil is a great idea that I'm going to try on chicken!
My 14 year old son declared these better than store bought. He LOVES them. I sprayed the tortillas with olive oil cooking spray and lightly salted them before cutting a whole stack at once into fourths with a large knife. Very quick and easy. Much healthier than store bought. Thanks for the great recipe!
I thought these were okay, they didn't have the 'yum' factor I was hoping for based on the reviews. However, my boyfriend gobbled them up, so I'll give it 4 stars. I substituted olive oil for the vegetable oil and only cooked for about 3 minutes, then rotated the baking sheets, cooking for 2 more minutes or so. Maybe my gas oven cooks a lot faster, the given cooking times were WAY too long. I made one batch using a star cookie cutter, thinking it would be cute... fyi, tortillas do not cut out easily! A pizza cutter does make quick work of cutting them otherwise. :)
for those who like to watch their oil/fat intake, these are great...with your first batch, check often towards the end of the recommended baking time so that you get them to the crispness that suits you and your oven...kept in an airtight bag, these were still good the next day...
I enjoyed the way they came out. The one problem I had was all the flavor was on the top of the chip. What I did to help alleviate that minor problem for me was as I brushed the oil/juice mixture on each tortilla (I gotta get a mister), I stacked them on top of the last. I also use a cleaver to cut the entire stack of tortillas. It helped solve that problem for me. Another thing I'm going to do is put my seasoning mix in a resealable bowl, and after I spray the tortilla wedges, put them in the bowl with the spices and shake (after covering of course), to season them. My kids love these, my mom loves them, and its pretty simple to make. Awesome!
I didn't season the chips before baking them. I sprayed both sides of the chips with non-stick cooking spray and I cut the second cooking time to 3 minutes. If I left them in any longer, they would've burned. Also, I just seasoned them with salt while they were hot since I was going to eat them with salsa. They turned out great!!!
From reading the reviews, it seemed that the chips took varying times to complete so I tested two chips for a few rounds and found that about 6.5 minutes was enough for the tortillas that I had. I decided to just put olive oil on them rather than misting as I didn't have a mister. Also, I didn't wait until they looked brown because by the time I got them out of the oven and off the pan, they would be too cooked and taste a little burnt.
These went great with my home made tortilla soup. I cooked them on a stoneware baking sheet and they came out great! Just keep an eye on them!
Very good. I dont have a defuser so i put all of it in a ziplock bag, shack and bake
These turned out great. I found they cooked best for 10 minutes total. I turned the pan - not the chips at 5 mins through. I used tomato tortillas, and brushed them with olive oil - and then sprinkled them with a mixture of Clubhouse Garlic Plus, Paprika, and Parm Cheese. Excellent!
i didnt have a mister, so i just lightly coated the tortillas in olive oil and lime juice, and they were the most flaverful chips ive ever had. be careful to make sure they dont burn! mine almost did.
This gets a five for the idea. I found very thin corn tortillas, Perez is the brand available in my store. I cut up batches of 5 tortillas at a time into 6 triangles per tortilla. I laid them out on a baking sheet covered with foil. Then I sprayed them all with cooking spray, flipped and sprayed again. I sprinkled salt on and cooked them for 4 minutes at 400 degrees (my oven runs a bit hot). They came out wonderfully light and crisp. I've tried many times with the thicker white corn tortillas and they go from raw to burnt in no time. I'm sticking with the very thin ones for sure! Thanks for the base recipe.
They were ok but not what I expected after reading the recipe and some of the reviews. Only the ones that were quite brown turned out crunchy.. the others were pretty chewy. I also don't think they had enough flavor. I packed them with fresh guacamole and it worked well enough but definitely not all great
Best chips I have had. Watch these carefully when cooking, they burn easily.
These were great! I used flour tortillas instead of corn and I used a pizza roller to cut out the wedges. I also used olive oil instead of veg oil and applied it with a pastry brush. I didn't have lime juice to use and it still came out great. I followed the ingredients for spices/proportions exact, as well as the baking instructions.
I made these for a party, they went great with the dip, they seem to take a lot longer to bake than suggested though.
These have a great flavor. I had a hard time getting them cooked just right, I kept pulling them out and thinking they were done, but they were still chewy. I had to cook a bit longer than 15 minutes total.
My family thought these were awesome....I thought they were okay texture wise. I loved the flavor, truely loved the flavor. But what I don't care for was the fact that they were rather hard and chewy. But my family asked me to make them again. Which I will for them.
A fun piece to bring to parties--- really easy to burn
I used the large flour tortillas (dinner plate size) and cut into eighths, then cut each eighth into fourths. Each large tortilla will make 32 chips. The chips are smaller and easier for little hands to pick up. I then placed chips on a baking stone (to prevent burning), sprayed each chip with some plain cooking spray (you could use butter or garlic flavor also), and sprinkled each with a little sea salt. I baked them at 7 minutes then rotated the stone 1/2 turn (or turn stone a full 180 degrees for even baking) and cooked them for another 6 minutes. I then removed the stone carefully from the oven with oven mitts or pads (it will be extremely hot to the touch) and then removed them from the stone with an upside down metal spatula (I do this to help prevent sticking to the stone) and placed them on a large cool metal baking tray to cool. They turned out fantastic. They can be eaten alone (kids love them), with dips or made into nacho chips.
Great! I only had flour tortillas on hand and my first batch initially burned- the different tortillas must need different times and temps. For flour tortillas I baked them for about 6 minutes at about 300F and they turned out much better. I will try with corn tortillas next time, thank you!
baked less than time so no burn... no mister so just layed on plate and used fingers to swirl on oil and just seasoned with some kosher salt then cut into wedges! Yummmmmmmm
yum. usually flip and only put sea salt on. spray withe EVOO from my misto.
I'll never buy bagged chips again
These were ok. The taste was pretty good - I wish I'd added some garlic powder though - but they didn't get particularly cripsy. I think I'll combine this recipe with Garlic Pita Bread Bites; I think that would be a winner.
I thought these were great. For a fat and salt free option (as I'm on a very restrictive diet) I laid the chips in a single layer on the cookie sheet and then sprayed with fat free cooking spray, dripped with lime (the more the better for me!) and sprinkled on salt substitute and chili powder. I omitted the cumin. I baked them at 350 watching them CLOSELY. For me they only took about 10 minutes tops. I rotated after 5 minutes. They are wonderful. I can't stop eating them!
i tried this, but ive also made a more simple version using just extra virgin olive oil and kosher salt which much easier and cheaper, and also taste just as good.
I really enjoy this technique of making chips. Much healthier than fried chips. I didn't use those spices though, just the salt. Had em with salsa, was great, thanks a lot.
These were good, love the lime spray as it definitely adds a flavor dimension that I like.
A baking spray (such as Pam with canola oil) works just as well as basting with the oil/lime juice mixture. I baked for 7 minutes, rotated the cookie sheet, and baked for 5 minutes more. The chips were crisp, golden brown, and delicious! My husband loves these and they are always a hit at any party.
followed recipe as written. brushed both sides, stacked, and cut into 1/8s. 7 minutes and 8 minutes just right!
wasnt sure about adding the seasoning...but sure glad I did. Loved them so much had to make another batch about ten minutes later.
Warning: these are addictive! Make sure you keep a close eye on them in the oven so they don't get too crispy. I did these with flour tortillas and brushed them with olive oil. Paired with hummus, you can't go wrong!
Wow - I was terribly impressed! I used corn shells, only ended up with half the lime juice, used a brush to coat each shell, then cut ... and I was pretty skimpy on the spices - but pleasantly surprised. I wanted something *thicker* that would hold up to Spanish Rice and this was perfect. Thank you!
Pretty good, but they didn't quite turn out how I expected. It could have been me.
I'm only giving this three stars because it was just too spicy for our tastes. However, the concept is wonderful. I made a second batch and left out the spices and lime. We all loved them plain. But we also prefer our store bought chips plain, too. So, my suggestion is if you don't care for seasoned chips, just leave out the seasonings and lime and you won't be disappointed.
Made these for a party and they were good. Didn't have the lime juice, but really look forward to adding that next time. Used olive oil. We don't use a lot of salt in our family, but I did feel the spice mix could have use a little more salt. I was doing a lot of tortillas and ran out of the spice, so the last couple batches had season salt, which was nice too if you are in a hurry or find yourself missing spices. Would be fun to mix it up if you wanted to make them to go with an artichoke dip - try Italian seasonings and some Parmesan cheese! Maybe some middle eastern spices for Hummus!
This recipe turned out great-- very crispy. I have tried similar recipes in the past with a much higher baking temp and the insides of the chips were tough and chewy. I, like many others, used a basting brush to add olive oil instead of a mister. After 8 minutes I flipped the chips with tongs and cooked another 7. Perfect!
Easy and yummy! Fun to make your own chips. I used extra virgin olive oil instead of veg oil and they were perfect.
Wasted the corn tortilla'a. Followed the recipe to the tee, tortilla's came out soggy or to crisp I couldn't even eat them. Will not waste my time on this recipe.
These were so good! Instead of the veggie oil, I used canola oil based cooking spray and I also upped the amounts of cumin and chili powder. Loved the tang the lime juice brought. Cooked mine for 20 minutes at 375 and they were crispy yet chewy - perfectly perfect (and for those who complained about them being too chewy, let them sit for a bit - eating them the day after allows them to become totally crunchy and delicious). This will be my new snack - thank you very much for that!