Oily, salty, warm, and crispy tortilla chips you get at restaurants are always so addicting. Now you can make your own at home! No frying is necessary for this easy recipe! This recipe is super easy with only three ingredients, parchment paper and a baking sheet! Your family will love the satisfying crunch when they bite into these homemade tortilla chips, and they will want you to make several batches! These chips take about fifteen minutes to make and are worth the effort!
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These homemade tortilla chips take a little extra time to make, but I promise you that the extra effort is worth it! This is a recipe that kids can help make! I have always loved the freshly-made salty, oily, and warm tortilla chips you get from restaurants. These chips taste amazing on their own. You can also make them into Nachos, Dunk them in your favorite southwestern dips, serve them with your favorite salsa or guacamole and sprinkle them over chili and soups.
Your family will love these restaurant-style tortilla chips! All you need to do to make these made from scratch tortilla chips is cut any tortilla, brush with oil, and bake! The instructions are easy!
All you need are three simple ingredients
Canola Oil – You can use another oil such as corn oil, avocado oil, grapeseed oil, or another oil with a high-heat smoke point. If you are trying to cut down the calories, you can also use the cooking spray when making these.
Optional seasonings: I tend to be a traditionalist for tortilla chips, but I encourage you to get creative with herbs! You can add garlic powder, chili powder, taco seasoning, nutritional yeast, or lime zest to your homemade tortilla chips.
baking sheet, parchment paper, tongs.
All you need to do is: Preheat oven to 350 degrees f Cut corn tortilla into triangles brush the tortilla chips with olive oil sprinkle them with sea salt. Bake them in the oven for 10-12 minutes. Please pay attention to them while they are cooking. Once they’re done cooking, they will overcook fast. Remove them from the oven. Eat!
I suggest only making enough that you plan on eating. You can save the leftovers, but they’re the best right when you remove them from the oven. I encourage you to get adventurous with the toppings! You could try Everything but the Elote seasoning Chili-Lime seasoning Cinnamon and sugar Ranch Seasoning. You might also be interested in trying the recipe on my blog for Homemade tortilla chips with a hint of lime.
Homemade Tortilla Chips
- 6 corn tortillas
- 1/4 cup canola oil
- sea salt
Preheat the oven to 350 degrees f
Cut the corn tortillas into 4ths to make triangles.
Brush each chip with canola oil. Sprinkle sea salt on top.
Bake chips in the oven for 10-12 minutes. Make sure to check on the chips after 10 minutes. They will overcook fast once their all done.
Remove from the oven. serve while the chips are still warm.
These chips are excellent with salsa and a variety of dips. You can also make these homemade corn tortilla chips in your air fryer. If you are gluten-free, you will make sure you use corn tortillas for this recipe. Also, make sure to use oil with a high smoke point. I love these chips. I may never buy bagged tortilla chips ever again.
I love this recipe because you can control the portion size, sodium, and how much oil to use. You may want to blot them with a paper towel if they are too oily when you remove them from the oven.
How long will thse keep?
I’m not sure. I have never had them last more than a few hours. Maybe if you store them in an air-tight container?
I wanted to make them ahead of time for a large Valentine’s Day party
What is the tray that you cooked them on? Where did you get? It appears to have hole for heat circulation.
i actually cooked them on a pizza pan
Such a simple recipe! I made a Mexican dish for dinner and realized we didn’t have any corn chips. So I was able to use up some old corn tortillas and make these! They were delish.
I don’t even use oil on mine. Corn tortillas take on a whole new flavor when you leave off the oil. They’re more… corny! I know that means salt won’t stick to them but who needs salt? I’ll be dipping them into salsa and it’s plenty flavorful.
I bet they are still fantastic!
DO YOU SPLIT THE TORTILLAS OR USE THEM AS IS?????? THEY LOOK DELICIOUS
I use them as is. But I am sure you can try either way.
I think you mean ‘voilà’, not ‘wa la’. But the chips look great!
[…] This weekend, I decided to switch up the recipe a bit. I made Greek Yogurt banana pancakes. What a great way to add some extra nutrition to our meal! Remember? I am a sneaky mom! […]
I did not realize these were corn tortillas, so I used the flour ones that I have. They are pretty good too, but I can’t wait to try the corn. I have very little money to spend on food and the cost of corn tortillas is much better than the bagged chips. Thanks for this idea!
I love your recipes.
These recipes look and sound amazing, I recently made pumpkin muffins and my family like it too much. Your recipe sounds really tasty as well! Delicious.
Yum! I actually just made some last night and I love them too! I love their crunch!
Yum, yum, yum!
These look awesome! They would definitely be better than store bought, especially with salsa. They wouldn't break as easily.
Oh yummy! Gonna have to try this!
Seriously fantastic! Can't wait to try this. I am OBSESSED with mexican restaurant chips.
I might do this for lunch! We just recently started making our own tortillas! Now I have tons! I'm going to pin this on Pinteret for later use! Thanks for posting!
I L.O.V.E chips & salsa! I am definitely going to try this. Thanks!
Would love for you to share at my link up!
Hope to see you there!
Those look delicious! I think I will have to try your recipe. I cook it with little difference. Added dairy milk chocolate and creams in middle after 30% baking. So delicious and testy dish.
That is a great idea. I think the last time that I made these I put them on a cookie sheet and they did not crisp up. I will have to try this on a pizza pan. Thanks for sharing!