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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.
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Homemade Tortilla Chips Recipe

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.
Course Appetizer, Snack
Cuisine Mexican
Cook Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 130kcal

Ingredients

  • 24 extra-thin corn tortillas
  • 2 tablespoons olive oil
  • Kosher salt
  • Oil (for frying only, see notes)

Instructions

To bake the tortilla chips:

  • Preheat oven to 350°F. Line 2 baking sheets with aluminum foil for easy cleanup. Brush tortillas on one side with olive oil and arrange in stacks of 6. Cut each stack into 6 wedges.
  • Spread tortilla wedges in a single layer on baking sheets and sprinkle with salt. Bake for 6 minutes, then use tongs to turn the chips over.
  • Sprinkle again with salt. Bake an additional 6 to 10 minutes, or until lightly browned. Remove from oven and serve.

To fry the tortilla chips:

  • Heat oil to 350 degrees. Drop a few handfuls of chips in at a time and fry until lightly browned, about 2 minutes.
  • Using a slotted spoon or tongs, transfer to paper towels and sprinkle with salt. Repeat with remaining chips.

Notes

  1. If deep-frying the chips, you'll need 1 cup to 1 quart of oil (depending on the size of your pot and how many chips you want to fry at once). Use a flavorless oil with a high smoke point such as canola, corn, or grapeseed oil.

Nutrition

Calories: 130kcal