Baked Tortilla Chips

Baked Tortilla Chips

Ready in 45 minutes
10 review(s) averaging 4.5. 86% would make again

In Cinco de Mayo collection

Top-ranked recipe named "Baked Tortilla Chips"

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Incredible flavor, crisp and crunchy. These chips are baked, not fried, making them a fresh and healthy alternative to store-bought chips. Serve with your favorite Salsa, Guacamole, or Dip at your next party and watch them disappear!

"I didn't realize the tortillas needed to be stale, so I just baked them longer and they came out great still. I love the flavor of the chips, I used them in a version of frito pie. I might cut down on the salt next time though. Thanks for posting. :)"

- pineapplebutter

Ingredients

Are you making this? 
1 12-oz package Corn tortillas; - stale
-- Brine --
2 cups Water
2 tablespoons Corn oil; - or a neutral flavored vegetable oil
2 tablespoons Lime juice; (up to 3 tablespoons), or the juice of one large lime
1 teaspoon Cayenne; - or to taste
2 tablespoons Salt

Original recipe makes 4

Servings  

Preparation

Preheat oven to 325 degrees F. Using a sharp knife, cut each stale tortilla into 6 wedges. (You can do this quickly by stacking tortillas and cutting them all at once. If your tortillas are fresh, spread them on wire racks and let dry at room temperature for at least 1 hour or more.) In a medium saucepan, whisk together water, oil, lime juice, cayenne and salt. Warm over low heat while whisking to thoroughly combine. Dip tortilla wedges into warmed brine solution, then shake off any excess brine. (Use a brief dip for lightly flavored chips, or a longer soak for a more pronounced taste.) Spread prepared tortilla wedges in a single layer on rimmed baking sheets. Bake in center of oven, turning occasionally, until golden-brown and crisp, about 12 to 15 minutes. Serve warm or cool on wire racks.

Makes about 4 to 6 servings.

Caution: Be careful not to bake the chips too long. Once they start to brown...they cook quickly; they go from not yet ready, to perfectly golden-brown, to all of a sudden they're burned, in just a minute or so!

Notes

Tortillas can be cut into wedges for dipping or in strips for use in tortilla soup or chilequiles.

Credits

Added on Award Medal
Verified by stevemur

Brine flavored, crisp and delicious! photo by sgrishka sgrishka

Cut smaller taco-style tortillas into 6 wedges. You can quickly cut the tortillas into wedges by stacking them and cutting them all at once. photo by sgrishka sgrishka

Watch carefully, once chips start to brown...they cook quickly! They go from not yet ready, to perfectly golden-brown, to all of a sudden they're burned, in just a minute or so! photo by sgrishka sgrishka

Great chips make great nachos! photo by sgrishka sgrishka

When using larger burrito-style tortillas, cut them into 8 wedges. photo by sgrishka sgrishka

Calories Per Serving: 270 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Nice and easy to make. Would make again
Gman2486 9 months ago
LouisBent9 1 year ago
Verry delicous
ChefEnnE 1 year ago
Best tortilla chips
cookerlover234 1 year ago
debbiegarcia1 1 year ago
[I made edits to this recipe.]
sgrishka 4 years ago
I didn't realize the tortillas needed to be stale, so I just baked them longer and they came out great still. I love the flavor of the chips, I used them in a version of frito pie. I might cut down on the salt next time though. Thanks for posting. :)
pineapplebutter 5 years ago
[I made edits to this recipe.]
sgrishka 7 years ago
[I made edits to this recipe.]
sgrishka 7 years ago
Tortillas can be cut into wedges for dipping or in strips for use in tortilla soup or chilequiles. [I posted this recipe.]
sgrishka 7 years ago
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