Oven Baked Tortilla Chips Recipes

BAKED FLOUR TORTILLA CHIPS

Steps:

• Preheat oven to 400 degrees F. Brush each side of a tortilla with about 1/2 teaspoon oil or melted butter. Sprinkle one or both sides of tortilla with seasoning of choice.* Using a sharp knife or pizza wheel, cut tortilla in half and then crosswise into 1-inch wide strips, or simply cut into 8-wedges, and place in a single layer on a parchment-lined baking sheet. Repeat with remaining tortillas.
• Bake until light golden brown and crisp 5-12 minutes (see note below), rotating pans halfway through if baking more than one at a time. Cool to room temperature. Baked chips keep well, stored in an airtight tin, for up to a week. (I find that the flavor and texture are actually best after a day or two.)

BAKED CORN TORTILLA CHIPS

Steps:

• Preheat the oven to 400 degrees
• Grab a bag of small yellow corn tortillas (estimate about 2 tortillas per person)
• Stack up 3-5 tortillas at a time and slice into 8ths using a sharp knife (cut in half and then into 8ths to create 8 small, chip-sized triangles per tortilla)
• Arrange the triangles on a parchment or foil-lined baking sheet (5 small corn tortillas cut into 8ths will fill a large-sized baking sheet making 40 chips per pan)
• Spray with cooking oil
• Add salt and spices
• Bake 8 to 10 minutes checking often as oven temperatures vary

BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.
• Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they're all lightly coated. Other herbs and spices can be added at this time, if desired.
• Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they're in a single layer and overlapping as little as possible. Sprinkle lightly with salt.
• Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.
• Allow the chips to cool before serving. They will crisp even further as they cool down.

OVEN BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 400°F/200°C.
• Stack all tortillas on top of each other. Cut with a knife or pizza cutter into quarters. Then each quarter into thirds.
• When ready, place them onto a baking tray lined with baking parchments. If possible, spread them around so that they don't overlap too much.
• Drizzle them with olive oil and sprinkle with salt and black pepper.
• Bake them at 400°F/200°C for about 7 minutes or until the edges turn nice golden brown.
• Let them cool down completely before serving.
• Serve with dip of your choice.

BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
• Cut each tortilla into 8 equal wedges with a sharp knife or pizza cutter. Arrange tortilla wedges in a single layer on the prepared baking sheet. Spray the wedges with cooking spray and sprinkle each one with a little sea salt or kosher salt.
• Bake chips on the top rack of the oven for 10-12 minutes, rotating the baking sheet halfway through, until chips are crispy and starting to turn light brown in spots. Oven temperatures vary so if your chips are crispy enough halfway through the baking time, go ahead and remove them.
• Remove from oven and let chips rest on baking sheet for about 5 minutes before serving. Repeat with remaining wedges or bake them on multiple baking sheets at the same time, rotating which shelf the baking sheets are on halfway through baking time as well.

HOMEMADE BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
• Bake in the preheated oven until golden and crisp, about 5 minutes.

BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
• Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350F.
• I usually let the tortillas sit on the counter for a bit before using them. This will dry them out and help them crisp up.
• Cut the tortillas into sixths (or any size you want).
• Brush a thin layer of oil onto a baking sheet. Add the tortilla chips, forming a single layer. Add a thin layer of oil to the top of the chips. I use an olive oil sprayer, but you can use a pastry brush (or even your fingers). Season with salt.
• Bake for 10-15 minutes or until the edges are turning brown. (This batch took 13 minutes).
• Give another sprinkling of salt and serve immediately.
• If you want to make the Pepita seasoning, start by roasting 1/4 cup pumpkinseeds in a dry skillet over medium heat. When they start to pop and turn golden brown they are roasted enough (4-6 minutes). Add them to a blender or food processor and grind them down to a fine consistency.
• Add the ground pepitas to a mixing bowl and combine with 1/2 teaspoon New Mexican chili powder, 1/2 teaspoon chipotle powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Mix well and sprinkle liberally over the baked tortilla chips.

BAKED TORTILLA CHIPS

Steps:

• 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.

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
• Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
• Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
• Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.