Am I the only one who always ends up with leftover corn tortillas hanging out in the back of their fridge? I never seem to use a full package when making tacos. Luckily, it only takes a few minutes to make a small batch of Homemade Baked Tortilla Chips out of my leftover tortillas. These Homemade Baked Tortilla chips are not only super inexpensive and a great way to reduce waste, but since you can make any amount at one time, it’s like automatic portion control. No massive bag of chips staring you down from the pantry. ;)
What Kind of Tortillas Do I Need?
I prefer small (6-inch) corn tortillas for this recipe. You can use either white or yellow corn tortillas. You can bake flour tortillas the same way, although the baking time may differ slightly, so you’ll want to keep a close eye on them.
How Do You Flavor Homemade Tortilla Chips?
I made two small batches today (6 tortillas each), one with just salt, and one with salt and chili powder. You can add just about any seasoning blend you’d like to these chips, but I would definitely suggest making a plain batch first to get a hang for the timing with your oven. Adding seasoning can make it difficult to see the color of the chips and therefor gauge their doneness.
For seasoning blends that contain ingredients other than just spices and herbs (like ranch, which would contain dehydrated buttermilk), you may want to toss the chips in the seasoning after baking, to prevent the seasoning from cooking or burning.
What to Serve With Baked Tortilla Chips
Since you’re already making homemade chips, you might as well make some Hot Corn Dip, Cowboy Caviar, Fire Roasted Salsa, Ever Avocado Dip, 5-Minute Nacho Cheese Sauce, Hummus, or Spicy Chorizo Cheese Dip to go with it!
Baked Tortilla Chips
Servings 2 (18 chips each)Ingredients
- 6 small corn tortillas ($0.32)
- 1/2 Tbsp cooking oil ($0.02)
- 1 pinch salt ($0.05)
Instructions
- Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.
- Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they’re all lightly coated. Other herbs and spices can be added at this time, if desired.
- Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they’re in a single layer and overlapping as little as possible. Sprinkle lightly with salt.
- Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.
- Allow the chips to cool before serving. They will crisp even further as they cool down.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Homemade Tortilla Chips – Step by Step Photos
Preheat the oven to 350ºF. Work in batches, according to how many pieces of tortilla can fit on your baking sheet in a single layer, without overlapping. For me, that’s about six small corn tortillas.
Place the cut pieces in a large bowl and drizzle with 1/2 Tbsp oil. Gently toss the tortilla pieces in oil until they’re evenly coated. I say “gently” because raw tortillas can rip if they’re man-handled, so just be a little careful. :)
For my second batch, I also added 1/2 tsp chili powder when tossing them in oil.
Cover a baking sheet with parchment paper, then spread the chips out over the surface so that they’re in a single layer and overlapping as little as possible. Season lightly with salt.
Bake the chips in the preheated oven for about 10 minutes, then take them out to stir and flip. Return them to the oven and then bake until they’re golden brown (about 3-5 minutes more). Every oven is a little different and different brands of tortillas may be thicker or thinner. So, be sure to watch the chips closely and adjust the cooking time as needed. Season with salt once more after they come out of the oven and let them cool completely.
The baked tortilla chips will crisp up a little further as they cool.
Homemade Baked Tortilla Chips ON DEMAND! :D Dig in, my friend!
1/2 tablespoon did not coat all of the chips evenly. Did not have enough oil to cover all of the tips
I make my homemade salsa and homemade tortilla chips will go very nice with it as I use boughten corn tortillas
I followed the recipe exactly but after only 8 minutes my chips were black 😥 I will have to try again
I made my own tortillas for this recipe. This recipe is great! I am definitely going to bookmark it. Here is the link to the tortilla recipe if anybody is interested.
https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/
Excellent! Made them with the Carb Balance whole wheat tortillas and they were awesome. Didn’t even need to turn them over and bake some more. Love em just baked on one side!
Mine turned out great. I put my seasoning in the olive oil. I brushed mine with olive oil before I cut them. I then cut them in eight pieces instead of six. I followed the rest of the directions for baking and got excellent results. I will do this again. Very good tortilla chips.
Made these with flour tortilla (I think corn tortillas need a higher temp) and served with salsa and with vegan bean/basil pesto mixed with Veganaise and a little hot water for proper consistency. I did not brush oil – pretty much oil-free in our house, and used a light mist of vegetable oil. My husband asked me what magic I had done now. They were so good I had to make another batch. And that was lunch!
I’d love to know what I’m doing wrong. I tried twice to make these and both times they came out with the consistency if a stale chip. First time, I followed the directions, but let them cook for a couple minutes longer. The second time I brushed them with olive oil instead of tossing them in it and followed the exact cooking time, but they were still a little soft in the middle so I ended up putting them back in, twice (thinking maybe they actually needed to cook longer than my first attempt), but still came out with a stale consistency. I almost feel like maybe my tortillas (yellow corn) are too thick? The couple pieces of them that broke apart were exactly right, so that’s the only thing I can think of.
For such a seemingly simple recipe, I can’t figure out why I can’t get it right. 😕
Interesting, I’ve never had that issue, so I’m not sure. I would definitely try a different brand of tortilla to see if that makes a difference
I have tried cooking these several times before seeing this recipe and experimented a lot. Try cutting them into smaller chips try 8 per tortilla not 6 this may help your chips being soft in the middle. But definitely the brand of tortilla makes a difference.
I’m having the same trouble! After flipping them I ended up giving them almost 15 more minutes and they’re still not quite right. I think I’ll try a higher temp next time.
Don’t trust the pictures. Yours will not turn out looking like them. Still tasted good though.
Another tip use fish oil instead of olive oil. Thank me later :)
Mine looked just like them. Maybe difference is flour tortillas.
I love all the meals you have , I am sure I and my husband will like the meals on a small budgut.
I find it easier to lightly brush the tortillas with oil and then cut them. This also works for making pita chips.
Yes…I brush them with a combo of ghee and unflavored coconut oil (like LouAna), then stack them, then cut…lay them out on the baking sheet, then salt. Also, the oils I use are better suited to heat than polyunsaturated seed oils (chemistry).
So excited to try these! If I were to make a big batch, do you know how long they might store for?
Thank you so much!
I find that they get stale faster than store bought chips (probably because they still retain a little bit of moisture compared to fried chips), so I think they’re best made just before eating.
So just tried these about 3 weeks ago and they have now become a permanent feature in our home. Have made at least 20 times. We are trying to eat better, my wife stopped buying the crap she had been eating, and wanted to start snacking on humus and guacamole. These chips are perfect for that!
At first, was using canola oil. But ran low so tried some extra virgin olive oil, and OMG, the olive oil so much better!! So now pleased a way to slip a little more olive oil in us each day.
Thank you Beth!! Another awesome addition you have taught me.
I’ll have to try o.o., thanks!!
They look can’t wait to try them.
These look easy and yummy. Can’t wait to try them.