Rating: 4.5 stars 4.3
537 Ratings
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  • 2 star values: 7
  • 1 star values: 14

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.

Recipe Summary

10 mins
15 mins
25 mins

Who knew making your own tortilla chips could be so easy? This baked tortilla chips recipe comes together in just 25 minutes, and with so many flavors, you'll never go back to store-bought again.

Get your salsa and guac ready because you'll want to eat these crispy chips right out of the oven!

Homemade Tortilla Chips Ingredients

Making tortilla chips at home is so easy with just six ingredients:

This recipe calls for corn tortillas, but you could also use flour tortillas.

Lime Juice
Lime juice adds a hint of tartness.

Vegetable Oil
The oil will ensure the chips get crispy without burning.

This recipe calls for salt, cumin, and chili powder for a flavor zing.

How to Make Tortilla Chips

You'll find the full step-by-step recipe below, but here's what you can expect when making baked tortilla chips:

Cut the Tortillas

Cut the tortillas into triangles — you should be able to get about eight chips out of each tortilla.

Season the Chips

Add lime juice and oil to a spray bottle and spray each chip. You can also brush the oil and lime juice mixture with a pastry brush. Sprinkle each chip with the spices.

Bake the Chips

Bake the chips, flipping and re-seasoning halfway through. Make sure to check them often so they don't burn.

How to Store Tortilla Chips

Homemade tortilla chips are best eaten the day they are made (and even better when they're still warm). But you can store them in a zip-top bag or airtight container at room temperature for one to two days.

Allrecipes Community Tips and Praise

"The hubby and I loved these! I was in the middle of making asada tacos and realized we did not have chips. Looked this up and did it! Pretty quick, few ingredients and can easily be altered to your liking," says ABauers. "We didn't do the full time baking because the notes even say don't let it get to brown. Every person's oven is different so if it's your first time making them check the last 4 mins to see how they are doing"

"Great! This was so easy and so much yummier and healthier than store bought chips. Just watch the time closely...they can get dark faster on the 2nd batch," according to fabulousfarmer.

"Very good and easy! Paired it with the Fresh Tomato Salsa from this site and it was fantastic," raves melindakay.

Editorial contributions by Bailey Fink


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.

  • Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.

  • Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.

  • Bake in the preheated oven for 7 minutes.

  • Remove from the oven. Flip chips, then mist and season again.

  • Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.

  • Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.


Even stale or dried-out corn tortillas will give good results in this recipe.

Nutrition Facts

74 calories; protein 1.7g; carbohydrates 13g; fat 2g; sodium 177.4mg. Full Nutrition