Homemade Baked Tortilla Chips

Making your own Homemade Baked Tortilla Chips from scratch couldn’t be more simple. With just 3 ingredients, you’ll never get store bought again! – Hungry now? Jump to Recipe

 A batch of tortilla chips is always my go-to easy appetizer for literally any occasion. Friends of mine know when they come over, before they even get to say hello there will be a ridiculously large bowl of chips shoved in their face, without fail. Maybe some guac as well if they’re lucky.

Homemade Baked Tortilla Chips

Besides how freaking delicious they are, homemade baked tortilla chips are perfect to serve because they’re so easy to make. Like seriously easy. And above all of that, because they are baked and not fried, it means you can eat about 5x as much as you usually would!

Or something along those lines.

So back to the 3 ingredient claim I threw into the works earlier. Yep, standing by my guns here. Just tortilla wraps, oil and seasoning is all you need.

I usually start with the seasoning. Here I’ve used rosemary, garlic powder and salt (you know, just to contradict the 3 ingredient claim I just made).

If you’re after a one hit wonder though salt, chicken salt and smoked paprika all stand their ground pretty well! If you are using something like rosemary though it’s best to crush it up into a powder so it sticks to the chip better.

Homemade Baked Tortilla Chips - Rosemary Salt

Homemade Baked Tortilla Chips - Rosemary Salt Oil

How to make Homemade Tortilla Chips

1. For so long I used to coat the wraps in oil then add the seasoning. It was only until the other that I thought ‘why do I always make life difficult for myself?’and figured it was easiest to combine the two. You know, work smarter not harder and all that.

2. After that it’s just a job of lightly coating the wraps (both sides) and slicing them into 8.

3. I pop mine on a wire rack as I’ve found it bakes the chip more evenly, that or just make sure you flip them halfway through. Bake at 180c (356f) for approx 5-7 minutes or until golden.

Simple right?

Homemade Baked Tortilla Chips - sliced

Homemade Baked Tortilla Chips - Pre oven

Then it really is just a matter of trying to not faceplant the entire bowl, which is easier said than done.

And really what chips are ever served without a dip? Here’s some of my personal favs

Tortila Chip Dips

The perfect thing about these is they’re so crispy, yet sturdy enough to hold the kilo of dip I like with every bite.

Homemade Baked Tortilla Chips and Guacamole

All in all these homemade baked tortilla chips are incredibly delicious, easy to make and perfect for guests. The same delicious taste and texture as your favourite store bought chips, at a fraction of the calories and price.

How to make Homemade Baked Tortilla Chips (Full Recipe)

5 from 5 votes
Homemade Baked Tortilla Chips
Homemade Baked Tortilla Chips
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

'Making your own Homemade Baked Tortilla Chips from scratch couldn't be more simple. With just 3 ingredients, you'll never get buy store bought again!'

Course: Appetizer
Cuisine: Mexican
Servings: 32 chips
Calories: 30 kcal
Author: Chris
Ingredients
  • 4 Large Soft Sourdough Tortilla Wraps
  • Olive Oil
  • Seasoning of choice
Method
  1. Preheat oven to 180c (365f). 

  2. With a brush, lightly coat both sides of your tortilla wrap with oil. Season well and stack on top of eachother.

  3. Evenly cut into 8 and place on a wire rack. Bake in batches for 6-8mins or until golden brown. Flip once if not using a wire rack.

  4. Leave to cool.

Recipe Notes

a) These chips will go from perfect to burnt in a very short space of time, just be vigilant to ensure they don't overcook.

 

b) Leaving them to cool is important. They'll come out the oven more on the softer side but as they cool they become beautifully crunchy.

Nutrition Facts
Homemade Baked Tortilla Chips
Amount Per Serving
Calories 30
* Percent Daily Values are based on a 2000 calorie diet.

The perfect dip for Homemade Tortilla Chips has to be a has to be the Homemade Salsa to match!

Homemade Fresh Salsa

If you loved this Homemade Baked Tortilla Chips recipe then be sure to pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!

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12 Comments

  • Reply
    Danielle
    December 12, 2017 at 9:51 am

    We always make our own tortilla chips. They are so easy, and you can control the amount of salt.

    • Reply
      Chris
      December 12, 2017 at 9:54 am

      Totally agree, Danielle!

  • Reply
    Azlin Bloor
    December 12, 2017 at 9:54 am

    These look perfect, a really good task for kids during the holiday season. Keeps them busy and gives them a better alternative to those overly salted packaged things!

    • Reply
      Chris
      December 12, 2017 at 12:05 pm

      Completely agree, Azlin!!

  • Reply
    Kate | Veggie Desserts
    December 12, 2017 at 10:39 am

    These sound so easy and delicious! Also such a good way to use up leftover tortillas. I love the seasoning you’ve added.

    • Reply
      Chris
      December 12, 2017 at 12:02 pm

      Thanks so much, Kate!

  • Reply
    Katie | Healthy Seasonal Recipes
    December 12, 2017 at 12:02 pm

    I love the idea of using wheat tortillas to make chips instead of corn. I bet that makes a great texture. And I also love the way you added the seasoning to the oil. Smart indeed! 😉

    • Reply
      Chris
      December 12, 2017 at 12:03 pm

      Haha thanks, Katie! Glad you agree 😉

  • Reply
    Amy
    December 12, 2017 at 12:09 pm

    I’ve just finished posting a recipe for tortilla chips too! I’m loving your seasoning, I usually stick to smoked paprika if I add anything but I’ll be trying rosemary and garlic next time…

    • Reply
      Chris
      December 12, 2017 at 12:15 pm

      No way!! Great minds think alike ey! I’m coming over to take a look 🙂

  • Reply
    Heidi
    December 12, 2018 at 2:58 pm

    Do these store well? I would like to mage them for a Christmas basket

    • Reply
      Chris
      December 12, 2018 at 4:16 pm

      Because homemade chips are more susceptible to going soft and stale than store bought chips (because they retain more moisture), I find that these are definitely best made just before you plan on eating them. Having said that if you were to store them, ensure they completely cool (so as much moisture leaves as possible) and store in a ziplock bag with as much air removed as possible. Hope this helps!

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