Snack
Baked Homemade Tortilla Chips
Corn tortillas cut into wedges, brushed with a little oil and baked crisp. Lighter than fried and they taste of real corn.
โฑ 25 min (10 min prep, 15 min cooking)
๐ฝ Serves 6 ยท about 1 oz (8 chips)
budgetquick
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
- 12 Corn tortillas, store-bought or from scratch
- 2 tbsp Vegetable oil (soybean)
- ยฝ tsp Kosher salt
- 1 Lime, zest, for lime chips (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
Youโll need: 2 baking sheets, pastry brush, pizza cutter or knife.
- Heat the oven to 375ยฐF with racks in the upper and lower thirds.
- Brush both sides of the tortillas lightly with oil. Stack and cut into 6 wedges each.
- Spread in one layer on the baking sheets and sprinkle with salt (and lime zest).
- Bake 10 to 15 minutes, turning the chips and swapping the pans halfway, until crisp and lightly golden. They crisp more as they cool. Watch closely at the end; they go from golden to burnt quickly.
Make aheadKeep cooled chips in an airtight container up to 3 days; recrisp at 350ยฐF for 3 minutes.
๐ง With kidsKids can brush the oil, cut wedges with a pizza cutter and sprinkle the salt.
Flour swapFlour tortillas work too and bake a few minutes faster; they contain wheat.
An original Teddy Rook Book recipe, written for our Big game day party collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.