Easy Baked Tortilla Chips that are healthier and great for dipping or making nachos.
Homemade and Fabulous
Y’all, I just have to share how we make our own chips most of the time. It’s so easy, it’s almost comical I’m sharing the recipe, but I get asked all the time how I make them, so I think it’s due time I share here on the blog.
Seriously, so so easy and they turn out perfect every time. Super crunchy, a little salty and so much healthier than fried tortilla chips. They are perfect for dipping in any kind of dip and make for the best nachos. We very rarely buy chips anymore because we love this homemade tortilla chips recipe so much! We get fresh made tortillas from a local market and have made these homemade chips with flour, multigrain and whole wheat or corn tortillas. They turn out great every time!
How to Make Baked Tortilla Chips
All you need are some tortillas, cooking spray and a little sea salt or kosher salt. And a baking sheet and oven, of course. Start by cutting each tortilla into 8 equal wedges. I usually cut 3-4 tortillas at a time with a sharp knife or a pizza cutter.
Then you’ll just spread them out evenly in a single layer on a lightly greased baking sheet and spray them with cooking spray before sprinkling with a pinch of kosher or sea salt.
Bake at 400°F for about 10-12 minutes, rotating the pan halfway through. Cooking time might vary, so keep an eye on them. The chips should be crisp and starting to turn light brown when done.
Let them rest on the cookie sheet for about 5 minutes before serving.
That’s all there is to it! They keep great for several days stored in a resealable baggie. We love serving them with all kinds of dips and especially love using them to make sheet pan nachos.
Dips Worthy of Homemade Chips
Stick to the basics with my Easy Homemade Salsa, Grilled Corn Salsa, or The Best Blender Guacamole. Or, whip up a party favorite in no time with my super easy and delicious 7-Layer Dip. Your guests won’t be able to get enough of this fresh and filling appetizer! This Harlequin Dip recipe has been in my family for ages and is a go-to favorite. Cheese lovers won’t be able to get enough of this Pimento Cheese Dip. It’s easy to make and so savory and tangy, it’s sure to be a hit at your next get-together.
If you make these Peanut Butter Honey Oat Bars, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Baked Tortilla Chips
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 64
- Category: Appetizer
Description
Easy baked tortilla chips that are healthier and great for dipping or making nachos.
Ingredients
- 8 tortillas (flour, corn, whole wheat or multigrain)
- canola cooking spray
- sea salt or kosher salt
Instructions
- Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- Cut each tortilla into 8 equal wedges with a sharp knife or pizza cutter. Arrange tortilla wedges in a single layer on the prepared baking sheet. Spray the wedges with cooking spray and sprinkle each one with a little sea salt or kosher salt.
- Bake chips on the top rack of the oven for 10-12 minutes, rotating the baking sheet halfway through, until chips are crispy and starting to turn light brown in spots. Oven temperatures vary so if your chips are crispy enough halfway through the baking time, go ahead and remove them.
- Remove from oven and let chips rest on baking sheet for about 5 minutes before serving. Repeat with remaining wedges or bake them on multiple baking sheets at the same time, rotating which shelf the baking sheets are on halfway through baking time as well.
Notes
Store leftover chips in a resealable baggie for 4-5 days.
[…] saw a recipe for Baked Tortilla Chips on one of my favorite favorite blogs, The Baker Mama. Maegan has SO many amazing recipes and also the most adorable family. She was a favorite before I […]
Not sure what happened here but I burnt the heck out of two batches of chips at only 5minutes into the baking time. With the second batch, I moved the rack from top to the middle of the oven and they still burnt ( black) at 4 minutes into the baking time. Very disappointed.
Hi Tammy! So sorry to hear this. Are you sure your oven was set to 400? Sounds like your broiler might have been on if they were black after just 4 minutes. What kind of tortillas are you using? Maybe try reducing your oven temperature next time and checking on them every few minutes. Hope this helps.
My first two batches I went 8 to 10 minutes on the first batch and it got very dark got dark. Not really black but definitely Brown. So I made the next two matches and I only cook time 5 minutes pull them out they look great. I’m on my third or fourth bass right now I don’t know LOL. I have several packages of tortillas but no tortilla chips that’s why I chose to try it this way. Would definitely only took these five minutes at the most
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Looks like something yummy to try.
What kind of tortillas are used in the photos? I’m interested to compare how they look
When I try this recipe!
Hi Shae! They’re flour tortillas. Enjoy!
Can you use low carb flour tortillas?
Hi Dian! Yes, they turn out great too. Enjoy!
Thanks for this! I was trying to find out if I could make them with flour tortillas and you answered my question!
I definitely burnt my first batch in just a few minutes at 400 on the top rack. No big deal! Moved the rack back to the center and the second batch were golden brown in 3-4 minutes at 400. Tasty!
Tried this cause I’m a big tortilla chip person made this and I’m in Love thanks
Definitely burnt in 10min at 400. 2nd batch came out good at 350 for 7mins
We’re eating low carb and miss chips so much. I made this recipe with some low carb tortillas and they were perfect for our holiday smorgasbord.
★★★★★
I did the same thing Lydia and they are really good a new world has open time for nachos kkkkk
★★★★★
Thank you! Excellent recipe.
★★★★★
Can you use grain free?
Yes! Grain-free chips would bake faster, so watch them closely and reduce baking time. Enjoy!
Do I use regular bake or convection
★★★★★
Hi Debbie! I use regular baking mode when I make them.
Based on all comments and my experience,bake only at 5 minutes.
The recommended time is way offfffff – you’ll end up with crumbs of brown dust.
It worked! Not bad and quick. I used flour Tortillas and now would like to try corn. Lined sheet with parchment paper sprayed, chips arranged, then sprayed and Crystal Kosher salted lightly. 4 minutes nd turned pan then another 4 minutes. Some were graham cracker color and others still white, Good enough for what I had on hand. Served it’s purpose. Thank you for recipe.