Homemade Baked Tortilla Chips
Servings: 6 servings
Calories: 115kcal
These Baked Tortilla Chips are made using store-bought corn tortillas. Just cut them into wedges, season them with Mexican spices, spray with oil and bake for a perfectly crispy, dippable chip!
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Equipment
Ingredients
- 1 12-ounce package corn tortillas
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- Olive oil spray
Instructions
- 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.
Video
Notes
Pro 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. They will last for up to a week. You can also reheat tortilla chips in a 350 degree oven for 5 minutes.
Nutrition
Calories: 115kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Sodium: 417mg | Potassium: 109mg | Fiber: 3g | Vitamin A: 100IU | Calcium: 45mg | Iron: 0.9mg