Baked Tortilla Chips

Total Time:
25 min
10 min
15 min

4 to 6 servings

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

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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    34 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    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!!!!!!!!!
    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!
    2 things that I changed, oven to 325 and 3-4 tbls. of olive oil.
    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.
    Surprisingly delicious and easy. I doubt I'll buy bag chips again.
    I left out the salt, my personal preference.  
    I used EVOO (extra virgin olive oil.  
    Quick, easy, and delicious.
    I was pleased at how easy the chips were to make. Perfect with my mango salsa. 
    Z Santa Fe, NM
    So easy and good!
    It was very delicious
    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.
    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!
    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.
    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!
    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.
    My oven is probably off, but baking for 20 minutes was perfect.
    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
    My chips came out good. glad I didn't have to fry them. But its definitely something that takes a few tries to perfect.
    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.
    These had a great flavor, but I couldn't get them "just right". The first batch got too brown & crisp. The second & third batch was still a little chewy.
    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.
    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! 
    Delicious! I added a little bit of freshly squeezed lemon juice before I put them in the oven. A little bit of lemony freshness!
    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.
    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.
    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.
    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.
    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!
    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
    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 is great eats!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Baked Pumpkin Spice Tortilla Chips

    Recipe courtesy of Sunny Anderson