Easy Baked Tortilla Chips that are healthier and great for dipping or making nachos.

Baked triangle-cut flour on a baking sheet with a small bowl of salsa and a small bowl of guacamole.

Better than Store Bought

Homemade Baked Tortilla chips turn flour tortillas in to crisp, golden brown chips just ready for dipping. This recipe is so easy and they turn out perfect every time. Super crunchy, a little salty, and so much healthier than fried tortilla chips. You’re sure to love them, too!

A baked flour tortilla chip.

Watch Me Make These Baked Tortilla Chips

Join me in the kitchen as I make a batch of these amazing baked chips!

Homemade and Fabulous

We make our own Baked Tortilla Chips most of the time. We’ve been doing it forever, so it’s time I shared it with y’all! 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.

A plate of baked flour tortilla chips with a bowl of guacamole.

What to Serve with Homemade Tortilla Chips

  • The Perfect Guacamole: Creamy, chunky fresh avocado with finely minced fixings make the Perfect Guacamole for snacking, dipping and entertaining. It’s perfectly scoopable!
  • Easy Homemade Salsa: Super fresh and simple Homemade Salsa made in your blender in a matter of minutes. Pass the chips!
  • Sheet Pan Chicken and Black Bean Nachos: Seriously delicious nachos baked on a sheet pan with homemade tortilla chips, black beans, chicken and all the fixings. They are sure to be a family favorite for an easy meal or game day great!
  • Grilled Corn Salsa: Grilled corn and roasted tomatoes come together is this fresh and flavorful salsa that makes for such a great summer dip or side dish!
  • Breakfast Nachos: Take ordinary tortilla chips and pile them with savory breakfast sausage, scrambled eggs, bacon, and fresh avocado for a deliciously unique breakfast! It’s nacho average breakfast, y’all!
  • 7-Layer Dip: 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!
A bite taken out of a homemade tortilla chip with a bowl of guacamole in the background.

Homemade Chips Make the Best Nachos

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 tortillas. They turn out great every time!

Baked triangle-cut flour on a baking sheet with a small bowl of salsa.

If you are looking for corn version, check out my Baked Corn Tortilla Chip Recipe. It uses simple ingredients like corn tortillas, salt and cooking spray. Remember, if you want them to be gluten free, make sure you purchase gluten free corn tortillas.

The Best Homemade Flour Tortillas

These soft Homemade Flour Tortillas will make your fiesta even more fantastic! Simple ingredients and easy to follow directions make quick work of this unbeatable homemade touch.

Homemade Flour Tortillas by The BakerMama

What Do I Need to Make Baked Tortilla Chips?

Whole flour tortillas and a  small dish of kosher salt.

How to Make Baked Tortilla Chips

All you need are some flour tortillas, cooking spray and a little sea salt or kosher salt.

  • 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.
The steps to make homemade baked tortilla chips.
  • Sprinkle each one with a little sea salt or kosher salt.
Triangle-cut tortillas on a baking sheet sprinkled with sea salt.
  • Bake chips on the middle 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.
Baked homemade tortilla chips on a baking sheet.

The Best Homemade Chips and Dips

When I dip, you dip, we dip! Who doesn’t love chips and dips?! They’re such a great snack or appetizer to any meal.

With so many different ways to dive in, I’ve rounded up some of our favorite homemade chip and dip recipes for you to enjoy!

The Best Homemade Chips and Dips by The BakerMama

How to Store Homemade Tortilla Chips

These homemade chips keep great for several days stored in a resealable baggie. Allow to cool completely and then store in a ziplock bag at room temperature.

A plate of baked flour tortilla chips with a bowl of guacamole and a small bowl of salsa.

If you make these Baked Tortilla Chips, 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,

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Baked triangle-cut flour on a baking sheet with a small bowl of salsa and a small bowl of guacamole.

Baked Tortilla Chips

  • Author: Maegan – The BakerMama
  • 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 flour tortillas
  • canola cooking spray
  • sea salt or kosher salt

Instructions

  1. Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
  2. 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.
  3. Bake chips on the middle 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.
  4. 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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. I took them out after 8 minutes and they were burnt black wtf. seriously they probably only needed 1 minute on each side

    1. Hi Kyle! Oh no, I hate to hear that. Did you use flour tortillas and are you sure your oven is calibrated to the correct temperature? Oven temperatures certainly vary (which is why I encourage you to check them halfway through the baking time), but usually not so much that these chips would be burnt black after 8 minutes at 400 degrees F. Sounds like your oven was set closer to a broil temperature, especially if you think they would bake in 1 minute on each side.

  2. Ran out of store bought chips but had plenty of tortillas. Directions are clear and easy. Saved my taco salad for tonight.

    1. Hi, Mary! I’m so glad to hear that! It really is so easy, isn’t it? I’m really glad you enjoyed them.

    1. Hi Sarah! It definitely depends on the thickness of the flour tortillas you use. That’s why it’s important to rotate the pan halfway through the baking time and check them. We use a thicker tortilla so ours take closer to 12 minutes.