Oh-So-Good Homemade Tortilla Chips

Total Time
Prep 5 mins
Cook 15 mins

These are way-way better than anything you can buy. And so easy, the kids can do it. Let them, it'll be loads of fun! Get the cookie cutters out, and let the fun begin. Or use the pizza cutter--and it's done lickety-split! PLUS--no mess to clean up, because everything goes in the oven! Even the schnitzels from between the cookie cut-outs! See, I told you this was Oh-So-Good!

Ingredients Nutrition

  • 10 tortillas (white or yellow flour OR corn)
  • vegetable oil cooking spray
  • popcorn salt (optional)


  1. Preheat the oven to 350 or 375.
  2. Lay the tortillas on the counter top, side by side, very close together.
  3. Spray 'tillas generously with the oil spritzer; sprinkle with optional salt.
  4. If using the pizza cutter AND in a hurry, stack 'tillas in piles of 3 or 5 and slice up quickly into triangles (make five to six cuts to get uniform sizes).
  5. If using cookie cutters, don't pile up the tortillas--it's too thick and aggravating!
  6. Lay the "chips" on the cookie sheets and pop them into the oven---bake ONLY until a very light brown.
  7. Cool slightly and THEN--dive in!
  8. You might as well double the recipe, because you're going to wish you did as soon as you take your first bite!
Most Helpful

We enjoyed these a lot. Made them as one of a variety of nibbles to go with some drinks we were having last night. I wanted to make tortilla chips, but I don't deep fry anything, so the fact that these were baked was perfect. I didn't use salt and found they were a little bit bland, but that's my fault and certainly not the fault of the recipe. We'll definitely make this again. Thanks for sharing - made for ZWT5.

Helen Hes May 17, 2009

Very good recipe. My children loved it. I know I will make this often. I used a little to much vegetable spray,but they were gone in a few minutes. Thank you for a good recipe.

martha c -texas September 04, 2008

A guilt-free treat at my house that also gets rid of tortillas that have been hanging around too long. I used some in Mexican Chef Salad for a tasty little supper. Thanks for sharing!

SusieQusie February 02, 2008