There’s a point in every kitchen when a half-empty bag of tortilla chips goes stale and no one wants to admit it (is it just me, no right?), but also no one really wants to finish the bag. That’s usually when it becomes clear how simple they are to make from scratch. Corn tortillas, a little oil, salt, and heat, that’s it. No deep fryer needed.
Homemade tortilla chips are sturdier, cleaner in flavor, and easy to adjust. You can experiment with lime, add a touch of cumin, or keep them neutral for salsa and guacamole.
They bake quickly, crisp evenly, and disappear faster than anything you’ve bought in a bag. Once you start making them this way, it becomes hard to justify the store version.
How to Make Homemade Tortilla Chips:
1. Cut the Tortillas
Stack the tortillas on a cutting board. Cut each tortilla in half, then in half again, and finally each quarter in half to form 8 triangles per tortilla.
2. Season
Preheat oven to 350°F (175°C).
In a small bowl, mix olive oil and lime juice. Lightly brush both sides of each tortilla triangle with the mixture. Arrange in a single layer on a baking sheet.
Sprinkle lightly with ground cumin and kosher salt.
3. Bake
Bake for 10–12 minutes, flipping halfway through, until crisp and lightly golden around the edges.
Let cool completely; they will crisp further as they cool.
Recipe Notes
Do not overcrowd the baking sheet; chips crisp better in a single layer.
Watch closely in the last few minutes as they can darken quickly.
Store in an airtight container for up to 3 days.
FAQ – Homemade Tortilla Chips
Can I fry these instead of baking?
Yes. Fry in neutral oil at 350°F until golden, then drain and season immediately.
Can I make them ahead?
Yes. They hold well in an airtight container once fully cooled.
Can I use flour tortillas?
You can, but the texture will be lighter and less crisp.
How to Make Homemade Tortilla Chips
Total Time: 20 mins
Yield: Serves 4
Print Recipe
Pin Recipe
Description
Crisp homemade tortilla chips made with corn tortillas, olive oil, lime, and salt. Baked until golden and ready for salsa or guacamole.
Ingredients
- 9 corn tortillas
- 2 tsp olive oil
- 2 tsp fresh lime juice
- Ground cumin, to taste
- Kosher salt, to taste
Instructions
Stack the tortillas on a cutting board. Cut each tortilla in half, then in half again, and finally each quarter in half to form 8 triangles per tortilla.
2. Season
Preheat oven to 350°F (175°C).
In a small bowl, mix olive oil and lime juice. Lightly brush both sides of each tortilla triangle with the mixture. Arrange in a single layer on a baking sheet.
Sprinkle lightly with ground cumin and kosher salt.
3. Bake
Bake for 10–12 minutes, flipping halfway through, until crisp and lightly golden around the edges.
Let cool completely; they will crisp further as they cool.
Notes
Do not overcrowd the baking sheet; chips crisp better in a single layer.
Watch closely in the last few minutes — they can darken quickly.
Store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
Category: Appetizer
Method: Oven Baking
Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 160mh
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0g
If you liked this, you are going to love these favorite Mexican recipes:
How to Make Authentic Mexican Street Corn (Elotes)
How to Make Queso Fresco at Home (Traditional Mexican Fresh Cheese)
Pepinos Con Chile y Limon: Mexican Cucumbers with Chile and Lime
Mexican Shrimp Cocktail: Cóctel de Camarones
The post Homemade Tortilla Chips appeared first on Honest Cooking and Travel.