Homemade Tortilla Chips

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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by rosaK photo by rosaK
photo by The 500 Chef photo by The 500 Chef
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
Ready In:
15mins
Ingredients:
2
Serves:
4
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ingredients

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directions

  • With a pastry brush, paint a very light coating of oil on one side of each tortilla.
  • Stack the tortillas greased side up in an even pile.
  • With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths.
  • Separate the pieces and arrange them greased side up on a lightly oiled baking sheet.
  • Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don't become over baked.

Questions & Replies

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Reviews

  1. Anu_N
    I sprayed one side each of 2 flour tortillas with cooking spray, cut them into eighths and baked them on a baking sheet that was also sprayed with cooking spray. I baked for 10 minutes at 350 F, but I wasn't sure if they were done, so I let them sit in the warm oven for another 5 minutes. They turned out perfect! Thanks for this easy recipe!
     
  2. spatchcock
    These are great! Like Anu, I used nonstick cooking spray on them. I also used some jalapeno-flavored seasoning I had on hand and dusted it over the top of the chips before I put them in the oven. They came out tasting like tequila-lime tortilla chips!! (I used flour tortillas, and cooked them till the browned.) We ate them with homemade salsa.
     
  3. Connie Lea
    These were good. I used corn tortillas that had been in the freezer way longer than they should have - just knocked the frost off, brushed with oil and baked - yummy. I served with tortilla soup.
     
  4. rosaK
    Great chips! I think I did not let them get crispy enough, since they were slightly soft they were sort of tough. Tip for all of us future chip bakers, let them brown a little...
     
  5. Marie Nixon
    I used the 8" corn tortilla's and tossed them with salt as soon as they came out of the oven. They tasted restaurant-quality.
     
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Tweaks

  1. Sandi From CA
    Doesn't get any easier than this! I used olive oil cooking spray instead of oil and baked about 6 minutes longer since they weren't done at 10 minutes. For our tongues, they definitely need seasoning, so next time I'll add some kosher salt or something. Thanks, Ruth!
     

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