When you want that fresh, golden crunch without the frying, this baked version delivers. Still crisp, still salty, and honestly better than any bag you’ll buy. All you need are tortillas, a little oil, and about 15 minutes in the oven.
Baked Tortilla Chips
Prep time: 5 minutes
Cook time: 12-15 minutes
Servings: 50–60 chips (from 12 tortillas)
INGREDIENTS
- 12 fresh corn tortillas (day-old works best)
- Neutral oil for frying (avocado or olive oil)
- 1–2 teaspoon flaky sea salt (adjust to taste)
- Optional: pinch of chili powder, smoked paprika, or lime zest for finishing
DIRECTIONS
- Preheat the Oven: Heat to 400°F. Line 2 baking sheets with parchment paper.
- Cut the Tortillas: Slice each tortilla into 6 wedges. Place in a large bowl.
- Coat with Oil: Drizzle oil over tortilla wedges and toss with clean hands until every piece has a light, even coating.
- Arrange & Bake: Spread wedges in a single layer on baking sheets. Bake 6–7 minutes, flip, then bake another 5–7 minutes until golden and crisp.
- Season & Cool: Immediately sprinkle with salt (and optional spices). Let cool on the pan — they crisp fully as they cool.
- Serve: pair with the only guacamole recipe you’ll ever need.
NOTES
- Don’t overcrowd the sheet pan, more space = more crisp.
- For extra crunch, leave the chips in the oven (turned off) with the door slightly open for 3–4 minutes.
- Store in an airtight container up to 3 days — if they last that long!
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