Two Peas and Their Pod

Homemade Baked Tortilla Chips Recipe

by Two Peas on May 21, 2010

Homemade Baked Tortilla Chips Recipe

I posted our edamame guacamole recipe this week and mentioned that we made homemade baked tortilla chips to go with our guacamole. Well, I received several emails and comments from readers wanting to know how we made our chips. So today is your lucky day, I am sharing our simple recipe for baked tortilla chips.

We purchase corn tortillas from a local Mexican market, they are cheap and fresh. We cut the tortillas into triangles. We like a strong, big chip for dipping, so we cut the taco size tortillas into four large triangles. If you want smaller chips, just cut them smaller. No frying is necessary, we lightly spray the chips with cooking spray, sprinkle them with salt, and bake them until they are crisp.

These chips are easy to make and much better for you than fried tortilla chips. Homemade baked tortilla chips are perfect for dipping. We love eating them with:

Edamame Guacamole
Mango Salsa
Black Bean Salsa
Guacamole Dip
Cilantro Lime Hummus

Making your own chips at home is easy, fun, and cheaper too. Enjoy!

chips

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Homemade Baked Tortilla Chips

Ingredients:

1 small package of white corn tortillas, taco size, cut into triangles
Cooking spray-we use a canola oil spray
Salt-to taste

Directions:

1. Preheat the broiler to high. Put corn tortilla triangles on a large baking sheet. Don't overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

2. Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

3. Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes, or until chips are golden brown and crisp. Make sure you don't go too far while the chips are in the oven. They will bake quickly!

4. Cool and serve with guacamole, salsa, or eat them plain.

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Posted In Appetizer, Snack
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93 Responses to “Homemade Baked Tortilla Chips Recipe”

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  2. 89
    meredith young — January 22, 2013 @ 5:41 pm

    I guess I’m two-and-a-half years late, but just found this today. I’d like to make these for a celebratory lunch we’re having in a few days (50th wedding anniversary): problem: won’t have time the morning of. Can these be made a day or two before or will they just turn limp. If they can be made in advance, how would I store them?

  3. 90
    brittnee — February 12, 2013 @ 2:03 am

    i just want everyone to k now to NEVER LEAVE THIS UNATTENDED WHILE COOKING IT!!!! JUST had to call 911 because 3 min of high broil sent my oven up in flames :(

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