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Learn how to make tortilla chips at home with this simple recipe. With just three ingredients, you can create these crispy, golden delights in minutes. Perfect for hosting or satisfying a snack craving, homemade flour tortilla chips offer a fresh, superior taste compared to store-bought versions.
Enjoy these homemade tortilla chips with a steaming bowl of hearty chili, rich beef stew, or classic tomato soup. Alternatively, dip them into creamy guacamole, smooth queso, fresh salsa, or vibrant cowboy caviar for a delightful treat.
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Why You’ll Love This Tortilla Chips Recipe
- Simple Ingredients: Just tortillas, olive oil (or oil spray), and salt. That’s all you need.
- Quick and Easy: These chips can be whipped up in a flash, perfect for last-minute snack cravings.
- Customizable: Choose from flour, corn, whole wheat, or low-carb tortillas to suit your taste or dietary needs.
- Healthier Option: Baked, not fried, they’re a lighter alternative to store-bought chips.
- Perfect for Pairing: Ideal with dips, cheese, soups, or chili, they’re versatile and delicious.
Ingredients
If you have any ingredients leftover from this baked tortilla chips recipe, check out our Leftover Ingredients Recipe Finder.
- Tortillas: Both store-bought or homemade flour tortillas work well. Choose based on your preference or convenience. Consider using leftover tortillas to make Chicken Tacos, a Fruit Quesadilla, or Beef Enchiladas.
- Olive Oil: Extra virgin olive oil is recommended for its less processed, high-quality nature, which ensures a richer, more authentic olive flavor and retains more vitamins and minerals. However, for a milder taste, a lighter olive oil can be a suitable substitute.
- Salt: Adds a necessary flavor element to the chips. If you prefer a sodium-free option, feel free to skip the salt for unsalted tortilla chips.
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Recipe Variations
Mix up your tortilla chips with these creative twists:
- Cheesy Chips: Sprinkle grated cheese over the chips before baking for a melty, cheesy flavor.
- Seasoned Delight: Add your favorite seasonings like garlic powder, onion powder, or a taco seasoning mix for an extra flavor kick.
- Sweet Chips: For a dessert version, dust with cinnamon and sugar before baking.
- Herb Infused: Sprinkle dried herbs like rosemary or thyme for an aromatic touch.
How To Make Tortilla Chips
These step-by-step photos and instructions help you visualize how to make a small batch of flour tortilla chips. See the recipe box below for ingredient amounts and full recipe instructions.
- Preparation: Start by stacking the tortillas neatly.
- With a sharp knife, slice them into six equal-sized wedges.
- Oil Application Options: For the tortilla wedges, you have two methods to coat them with olive oil. One option is to brush both sides of each wedge with olive oil and then lay them on the baking sheet, making sure they don’t overlap for even crisping. Alternatively, place the wedges in a large bowl, drizzle with olive oil, and gently mix them with your hands or a spoon to ensure even coating on both sides. After either method, lightly sprinkle salt over the wedges.
- Baking: Preheat your oven and bake the tortilla wedges for 8 to 12 minutes. Halfway through, around the 4-minute mark, rotate the baking sheet for uniform browning. The chips are done when they are dry and have a very light golden color.
- Cooling and Storing: After baking, allow the chips to cool until they’re easy to handle. Then, transfer them from the baking sheet. If you’re not eating them immediately, store them in an airtight container or zip-top bag to maintain their crispness.
These homemade tortilla chips are simply fantastic! Not only are they budget-friendly, but they also offer a great way to use up any leftover tortillas. Plus, their quick and easy preparation means you can whip up a small batch anytime you’re craving a crunchy snack.
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Expert Tips
- Even Coating: Ensure each tortilla is evenly coated with oil for uniform crispiness.
- Watch the Oven: Keep an eye on them while baking to prevent burning.
- Proper Storage: Store in an airtight container to keep them crisp.
Serving Suggestions
Although oven-baked tortilla chips are wonderful for snacking on their own, you might like to enjoy them with these fantastic recipes:
Mexican Corn Dip
Hot Spinach Dip
Cucumber Salsa
Baba Ganoush
Frequently Asked Questions
Baked chips are best eaten the same day. You can eat them 1-2 days later but they just won’t be as crispy.
To make gluten-free tortilla chips, use gluten-free tortillas.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you would like information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Small Batch Baked Tortilla Chips
Equipment
Ingredients
- 3 flour tortillas
- 1 to 2 tablespoons olive oil
- pinch salt
Instructions
- Heat oven to 350 degrees F (177 degrees C).
- Start by stacking the tortillas neatly. With a sharp knife, slice them into six equal-sized wedges.
- For the tortilla wedges, you have two methods to coat them with olive oil. One option is to brush both sides of each wedge with olive oil and then lay them on the baking sheet, making sure they don't overlap for even crisping. Alternatively, place the wedges in a large bowl, drizzle with olive oil, and gently mix them with your hands or a spoon to ensure even coating on both sides and lay them on the baking sheet. After either method, lightly sprinkle salt over the wedges.
- Place the tray in the oven and bake for 8 to 12 minutes. After about 4 minutes, rotate the tray so that the tortilla wedges brown evenly.
- Remove the tray from the oven. When cool enough to handle, remove the tortilla chips from the tray and enjoy.
Notes
- Even Coating: Ensure each tortilla is evenly coated with oil for uniform crispiness.
- Watch the Oven: Keep an eye on them while baking to prevent burning.
- Proper Storage: Store in an airtight container to keep them crisp.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Joanie thank you so much for your recipes. I love to cook for myself and my wife yet many recipes make 4-8 servings. Sure I can do the math and scale it back but your recipes are so delicious and the variety is fantastic, I’d rather start with one serving and simply double it if needed.
Great, great job Joanie. Oh btw, I consider myself a lazy home chef, therefore, I’ll likely brush the tortillas with oil and salt them before I cut them. Seems less tedious to me.
I’m subscribing now. My mother, whom I meal prep for also, is very finicky. At 91 she thinks she deserves to be. 🤦🏻 Your website will help me out wonderfully!! Thanks again Joanie!
I’m thrilled to hear you and your wife are enjoying the recipes! Scaling down from those larger serving recipes can be a hassle, right? So happy to make things easier for you. Love your twist on oiling and salting the tortillas — cooking should fit your lifestyle, after all.
It’s a pleasure to be part of your meal planning, especially for someone as special as your mom. At 91, she’s more than earned her right to be finicky! Thanks so much for subscribing!
Thankyou for sharing with us. Yummy!
Hi, made these. Yum. But I am lazy, I oiled all the tortillas, then stacked and cut. Love all the recipes I’ve tried. Thank you for making cooking for one ( just me ) so much easier. I hate cutting down recipes and hoping I did it cirrectly and it comes out edible. 🌷💜
Such a quick and simple recipe. I love tortilla chips!
YUMMY! I have to try these out! They look amazing and so easy! I LOVE tortillas with ANYTHING!