Homemade Baked Tortilla Chips are made using store-bought corn tortillas. Just cut them into wedges, season them with Mexican spices, spray with oil & bake for a perfectly crispy, dippable chip!
I’m always on the hunt for ways to enjoy MORE food while staying somewhat guilt free (see here and here). I’ve seen suggestions of using sliced jicama or carrots as dippers for chipotle salsa, pico de gallo or guacamole, but I can’t quite trick myself into actually thinking of that as a treat. Instead, I enjoy these baked tortilla chips.
They’re SO easy to make at home and so much better for you than deep-fried chips. For around 120 calories, you can enjoy 16 of them. Bonus? They taste good. Like REALLY good!
We start off using store bought corn tortillas. Cut them into wedges or strips and lightly spray with olive oil. Then, (only if you want) they’re spiced up with a combination of smoky chili powder, cumin and lime zest.
They bake up nice and sturdy, perfect for hearty dips. Also, if you happen to be on a low sodium diet, you can definitely control the amount of salt added.
- Corn Tortillas – You can also use flour tortillas if you prefer.
- Spices – Chili powder (or, try one of these chili powder substitutes), cumin and salt.
- Lime Zest – This gives your chips a great tang. But it’s optional.
- Cooking Spray – You can use olive oil spray, avocado oil spray, or vegetable oil. Or, simply use a pastry brush to lightly brush the tortillas with oil.
How to make oven baked tortilla chips
- Cut the tortillas into wedges or strips using a sharp knife or pizza cutter.
- Spray the tortilla pieces with oil.
- Season the tortilla wedges with the spice mixture. Or, simply sprinkle with some salt.
- Arrange the chips on a baking sheet (I like to line my pan with foil for easy cleanup).
- Bake at 350-degrees for 8 minutes.
- Flip the chips over and rotate the pan.
- Bake for additional 8 minutes, until golden and crispy.
Tip: If you’ve got a convection oven, turn that on. The circulation of air is a great way to boost the crispiness of your chips.
How to make ahead & store
- Store your homemade tortilla chips in an airtight container after they have cooled completely.
How long do homemade baked tortilla chips last?
- Homemade tortilla chips will last for up to a week. You can also reheat tortilla chips in a 350 degree oven for 5 minutes.
More Mexican food recipes
- Instant Pot Chicken Tortilla Soup
- Taco Quinoa & Turkey Lettuce Wraps
- Mexican Street Corn Salad with Pearl Couscous
- Corn Queso Dip
- Quinoa Taco Bowls
- Cheesy Enchilada Dip
- Salsa Taquera
- Copycat Chipotle Tomatillo Salsa
- Chipotle Salsa
- Pineapple Salsa
- Pico de Gallo
- Mango Salsa
Did you try this seasoned baked tortilla chips recipe?
If you loved these convection oven tortilla chips I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Be sure to try my recipe for air fryer tortilla chips too!
Looking for more ways to use up tortillas? Here’s 45+ recipes that use corn tortillas!
Baked Tortilla Chips Recipe
- Preheat oven to 350 degrees.
- Cut each tortilla into wedges or strips and arrange in a single layer on a cookie sheet coated with olive oil spray. (I like to first line my cookie sheet with a Silpat to get the chips extra crisp)
- Combine the cumin, chili powder, lime zest and salt in a small bowl.
- Spray the top of each chip with a light coating of olive oil spray. (This will help brown the chips and allow your spices to stick)
- Sprinkle the spice mixture on top of the chips.
- Bake for about 7 minutes. Rotate the pan and bake for another 7-8 minutes or until the chips are crisp, and lightly browned.
This homemade baked tortilla chips post was originally published in 2018. It was updated in 2023 to add new information. The recipe remains the same. Enjoy!