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Baked Tortilla Chips Recipe

Baked Tortilla Chips

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 11-20 of 28

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  • on September 05, 2011

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    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

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  • on May 21, 2011

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    My chips came out good. glad I didn't have to fry them. But its definitely something that takes a few tries to perfect.

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  • on April 16, 2011

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    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.

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  • on April 16, 2011

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    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.

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  • on April 16, 2011

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    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.

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  • on December 20, 2010

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    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!

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  • on October 03, 2010

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    Delicious! I added a little bit of freshly squeezed lemon juice before I put them in the oven. A little bit of lemony freshness!

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  • on July 24, 2010

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    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.

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  • on July 13, 2010

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    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.

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  • on March 15, 2010

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    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.

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