Homemade Tortilla Chips

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Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

Craving something salty? Me too.

I avoid having chips and other unhealthy snacks around the house to save money, calories, and food waste (yeah right, as if those Doritos will EVER go uneaten!).

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

But sometimes, you just need a good, salty crunch.  Luckily, you can bake up your own Homemade Tortilla Chips in just 10 minutes! These are so good, you might never go back to store-bought.

Extra Thin Tortillas

The first step to crunchy Homemade Tortilla Chips is to use extra-thin tortillas.

The best ones I’ve found are Mission brand. Here is a link to them on Amazon for viewing purposes only; I definitely suggest you buy them locally. They used to be hard to find (only at Target), but now I see them at regular grocery stores, too.

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

Bake ’em

I suggest baking the tortilla chips for 10 minutes, rotating halfway. Under bake them, and they’ll come out chewy. Over bake them, and they’ll start to scorch.

If after 10 minutes they still seem chewy, put them in for a minute longer or so. Just keep a close eye on them. If they appear scorched, they will probably still taste great. I certainly think so. So don’t sweat it.

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

Flavors

I’m obsessed with Chipotle’s tortilla chips, so I made mine with a spritz of lime and a sprinkle of salt. If you love as much as I do, go for coarse. Nothing makes me happier than seeing giant granules of salt on my tortilla chips.

You can also put your Homemade Tortilla Chips to use in other ways:

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

And let’s not forget Salsa! Please see below the recipe for some of my favorite salsa options (and guacamole, too!)

Homemade Tortilla Chips

Yield: 12 servings

Cook Time: 15 min

Total Time: 15 min

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

Ingredients:

  • 24 extra-thin corn tortillas
  • 2 tablespoons olive oil
  • 1 lime, halved
  • Kosher salt

Directions:

  1. Preheat oven to 350°F. Set out two large nonstick baking sheets.
  2. Brush tortillas on one side with olive oil and arrange in stacks of 6. Cut each stack into 6 wedges.
  3. Spread tortilla wedges in a single layer on baking sheets and sprinkle with salt.
  4. Bake until golden brown, about 10 minutes, rotating baking sheets halfway through baking time. Remove from oven and immediately squeeze lime juice over chips.

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11 comments

  1. I made these chips and literally… the kids ate them as soon as I took them out of the oven…couldn’t even transfer to a plate…they were gone that fast!

  2. Can you tell me the brand of tortillas that you used?  I’m not sure if mine are extra thin.  Thanks!

    • Of course!!! I used Mission Brand tortillas. I’ll have to make sure that’s listed in my post above. Mission corn tortillas, extra thin. I used to only be able to find them at Target but now I have found them at my regular grocery store. Good luck!!

  3. Do you brush both sides of the tortilla with olive oil?  Thanks!  

    • Hi Jen! I just did one side. I brush them with olive oil before stacking them, and then the opposing sides (most of them) get a bit of oil during the stacking process. I am sure they would be better if you brushed both sides, though! Then again they’d even better deep-fried….

  4. Just to note if you can’t find extra thin tortillas cut your chips into smaller sections.  If you don’t they tend to stay raw in the middle and if you cook them longer they get really brown around the edges (which is OK unless you’re going for a more authentic look.)

    • This is a super fabulous tip. Thank you so much! I will definitely try this out and update my recipe with it. You’re right, it’s easy for the tortillas to be “raw” (super chewy) in the middle if they aren’t baked long enough. Thank you again.

  5. I think I have some of those tortillas in my fridge right now so I’m totally making these. I thought this was going to be a super complicated post because that’s what I think when I see “homemade” and “tortilla” together and then (to my delight) it wasn’t!

    • Ha ha, Megan! Yeah if I’m ever actually making TORTILLAS please just punch me in the face. That is totally beyond the scope of my skills. :) I hope you’re having a great weekend!

  6. Really love these, Meggan! 

    I often make pita chips, but sometimes they taste too ‘chunky’ and what you really need is a nice thin and crispy tortilla chip like this. :-)

    • Hi Helen!!! It’s always so great to see your comments. These are lovely little chips and I will put them on the list for things to make for you when you visit California. :)

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