Baked Tortilla Chips

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Twelve 6-inch corn tortillas (preferably white)
  • 1 tablespoon vegetable oil
  • Fine salt
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Preheat the oven to 350 degrees F.

Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.


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4.4 36
Put coconut oil (warm enough to be liquid) in a spray bottle.  Spray chips, bake, remove from oven, then sprinkle with garlic powder while warm.<br /> item not reviewed by moderator and published
Used low carb flour tortillas. Took 20min to bake, but maybe that's cuz I had three trays going. Final product was great! Thanks to the reader who recommended oiling liberally. item not reviewed by moderator and published
Turned out wonderful the 1st time. Second batch, I added some of the popcorn nacho cheese seasoning and the third batch I added some of the popcorn ranch seasoning. AWESOME, THANKS!!!!!!!!! item not reviewed by moderator and published
Really easy - and once I mastered the texture (I undercooked once then overcooked the second time - but the third and every time after was a charm) - they are to die for. I take make them whenever I make guacamole for a party and they are always a hit! item not reviewed by moderator and published
2 things that I changed, oven to 325 and 3-4 tbls. of olive oil. item not reviewed by moderator and published
There is something so wonderful about simplicity, yes these were very easy to make but who really thinks about making their own tortilla chips ?? Unless you were inspired by a simple recipe. my chips came out perfectly and I am almost sure that i will be making my own more often. item not reviewed by moderator and published
Surprisingly delicious and easy. I doubt I'll buy bag chips again. item not reviewed by moderator and published
I left out the salt, my personal preference. I used EVOO (extra virgin olive oil. Quick, easy, and delicious. item not reviewed by moderator and published
I was pleased at how easy the chips were to make. Perfect with my mango salsa. Z Santa Fe, NM item not reviewed by moderator and published
So easy and good! item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
It was very delicious item not reviewed by moderator and published
Just ate my first two chips. The first just need a little more salt, so I salted the rest while they were still warm. The next chip was great. I sprinkled with chili powder and a touch of cayenne before baking. 14-15 minutes seems to be good in my new oven. item not reviewed by moderator and published
We made these using spinach wraps, as well as tomato wraps. They were excellent! We made a batch of mango salsa to go with them... very, very good! item not reviewed by moderator and published
I made this recipe with low-carb tortillas, sea salt, and olive oil. Twelve minutes was a little long in my oven, but they definitely were not burnt and still tasted delicious. item not reviewed by moderator and published
this was the first time i made these and i thought that they were great. but, i used flour and corn tortillas and i thought the ones made from the corn were much better. I also put some lime on a couple of them and i thought it tasted great too! item not reviewed by moderator and published
The first go around I used cooking spray and my chips weren't as crisp as I liked. After I broke down and used olive oil, the chips came out crisp. item not reviewed by moderator and published
My oven is probably off, but baking for 20 minutes was perfect. item not reviewed by moderator and published
These chips were a hit. Everyone loved them then they found out they were baked it was a plus to tasty chips that are somewhat healthy. It took a while to make them because of how many I had to make but it was worth it.yummy item not reviewed by moderator and published
My chips came out good. glad I didn't have to fry them. But its definitely something that takes a few tries to perfect. item not reviewed by moderator and published
I made these also and did as instructions about oil on each tortilla and they were good and added sea salt when they came out of oven.I had them for dinner with a little leftover chili and pepper jack cheese..Delish I will try to create a little flavor added while baking..maybe lime pepper and ancho chilie pepper. item not reviewed by moderator and published
These had a great flavor, but I couldn't get them "just right". The first batch got too brown &amp; crisp. The second &amp; third batch was still a little chewy. item not reviewed by moderator and published
I use corn tortillas that are past their "best by" date. Takes a little time and care but these come out exceptionally good plus I feel very thrifty for not throwing away those tortillas. I used olive oil and sea salt. Much healthier, in my opinion, than store bought. item not reviewed by moderator and published
These looked so good and easy on the show, but when I made them, they are like biting into rocks! I used white corn tortillas like the recipe stated. I brushed with oil. I think I am going to try and bake them dry and see if they come out better. Not sure what I am doing, but I would like any hints if someone has any. I gave a rating of poor, but that only reflects my experience. I am sure they are good! item not reviewed by moderator and published
Delicious! I added a little bit of freshly squeezed lemon juice before I put them in the oven. A little bit of lemony freshness! item not reviewed by moderator and published
Brush oil liberally on the tortillas before cutting - they will still have far less oil than deep frying. Key to crispy tortilla chips with this method is to spread them out in the pan - if they touch and overlap, they will not brown and crisp evenly. I found adding salt as soon as the pan comes out of the oven resulted in more salt adhering to the chips. Contrary to another comment - recipe calls for yellow or white corn tortillas, not white flour tortillas. item not reviewed by moderator and published
Very simple recipe. Delivers a fantastic, flavorful chip in a few easy steps! No messy clean up, no oil splatters. And you have nutritional control which is what I like most! This is definitely a recipe I will try again. item not reviewed by moderator and published
My four boys loved these. They gobbled up the first batch and immediately asked me to make some more. They're excellent warm from the oven. Watch them so they don't burn. item not reviewed by moderator and published
I had to try several times to get this right. It's so easy to burn these. I used whole wheat tortillas and I think regular white would be better. item not reviewed by moderator and published
These chips are very good and easy to prepare. I made chips and a few whole tortillas for tostadas, and they were significantly less oily than had I fried them. I sprinkled some chile powder on some of the oiled batches before baking for some variety. I will definitely make these again; a good solution to an abundance of fresh corn tortillas! item not reviewed by moderator and published
I thought these were kind of tasteless, maybe it was my tortillas, I dont know. Im sure they are healthier for you then store bought , but I still prefer the ones that come in a bag item not reviewed by moderator and published
since me and my kitten have been looking for low calorie reciepes, I stumpled apon this one after seeing an episode of "Good Eats". We use this reciepe with store bought corn tortias from our local sams. We cut them into quarters and place them on a cookie sheet coated with a mixture of oil and lime juice. Brush the top side of the quarters lightly with the same mix and cook for the 15 minutes in a convertion oven. At 12.5 cals per chip and at a cost of pennies for the equivilent of a store bought bag of chips....it is great eats! item not reviewed by moderator and published
Im on a diet and I can only have so many startches. This gives me the chance to have something like a chip only healthier. They're delicious and great for people on the go. item not reviewed by moderator and published
I used this recipe to try making a lower fat version of tostada shells, which I usually fry in oil. It worked beautifully - I brushed the whole tortillas with oil on both sides, and cooked them about 24 min. I flipped them over once halfway through cooking. They came out crisp, without so much oil! item not reviewed by moderator and published
I used regular corn tortillas (yellow) that were actually a day past their expiration date. I already had an entree in the oven at 375 degrees, so I watched them carefully and baked them about ten minutes. Absolutely fabulous flavor, crisp and crunchy. item not reviewed by moderator and published
You guests will be awed at the great taste of home made tortilla chips. item not reviewed by moderator and published
Sounds like a page from Goldilocks. :) item not reviewed by moderator and published

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