I’ve had my fair share of kitchen experiments, but these healthy tortilla chips? They’re crispy. They’re golden. They’ve got flavor. And the best part? No mystery additives or preservatives. So grab some corn tortillas, and let’s bake up some easy, delicious chips!
Ingredients & Substitutions
Here I explain the best ingredients for my baked tortilla chips, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Corn Tortillas – I usually get ones that are about 5.5-6 inches in diameter. You could go larger if you want big chips. I recommend 100% whole cornmeal tortillas (without added preservatives or wheat) for healthy tortilla chips, but you can use whatever you’ve got. You can also make my recipe using sprouted corn tortillas for extra nutrition, or cassava tortillas for a grain-free option. Oil – Brushing on some olive oil helps the tortillas crisp up. Feel free to use avocado oil, olive oil cooking spray (time saver alert!), or any other neutral oil you prefer. Spices – I add cumin, chili powder, and sea salt for a savory flavor and mild kick. But the best part about homemade tortilla chips is you can give them whatever flavor you want! See my variations below for ideas. Make them with just salt if you want a neutral flavor that works beyond just Mexican dips.
How To Make Tortilla Chips
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Seasoning Variations
Want to change it up? Here are my top 3 variations inspired by store-bought chips I used to eat many once-upon-a-times ago:
Choose the best temp for your needs. I’ve tested these chips at 3 different temperatures. They bake up in about 7-8 minutes at 400, 11-12 minutes at 350, or 14-16 minutes at 300 degrees F. I prefer 300, because the chips don’t burn as easily and crisp up more evenly. If you’re in a rush, feel free to crank up the heat, but watch them closely—especially at 400! I recommend parchment paper. Although my sheet pan is completely nonstick, I still line it, because it makes cleanup a breeze. And, foil or a bare pan can make them burn more easily. When adding the oil, I find it helpful to dip the brush in the oil, dot a few chips with the brush, and then spread. Then repeat with more chips. Doing it this way prevents getting too much oil on them, so they don’t turn out greasy. If the spices clump on the chips when sprinkling, just spread them with your fingers. I find that cumin is the biggest culprit for this issue. It’s an easy fix! Keep an eye on your homemade tortilla chips. Baking times can vary based on your oven and how thick your tortillas are, so check to ensure they don’t burn. My tortillas were about 1/16” thick.
Cool Ranch – My favorite, other than the original version. I use 2-3 teaspoons of ranch seasoning per batch of chips. Nacho Cheese – Sprinkle the chips with a tablespoon of cheddar cheese powder, and 1/4 teaspoon each of cumin, garlic powder, onion powder, chili powder, and paprika. Chili Lime – The 1/4 teaspoon of chili powder in my tortilla chip recipe below is pretty mild, so I recommend doubling it for the chili lime flavor. You can also add 1/4 teaspoon of paprika and 1/8 teaspoon of cayenne if you like. Finish with a squeeze of lime juice after baking.
Storage Instructions
Store: After cooling, keep your baked tortilla chips in an airtight container at room temperature to keep them crisp. They’ll stay fresh for about a week—if they last that long! Freeze: If you need long-term storage, store them in the freezer for up to 3-6 months.
Serving Ideas
Whether you’re scooping up salsa, diving into a cheesy dip, or sprinkling them on top of a salad or soup, there’s a perfect match for every craving. Here are some of my go-to serving ideas to get you started: If this happens, just pop them in the oven at a low temperature to crisp them right up! 10 to 15 minutes at 200 degrees F works well for me.
Salsa – My new fave restaurant-style homemade salsa is pictured above! You can also enjoy these baked tortilla chips with a heaping bowl of my fresh tomato salsa, salsa verde, or avocado tomatillo salsa. If you want something more fruity, try mango salsa and pineapple salsa. Guacamole – I’m seriously obsessed with guac, so this definitely deserves its own category. Find my go-to guacamole recipe here (also pictured above), or whip up my chunky avocado salsa recipe. Add a skinny margarita for a complete fiesta! Creamy Dips – You can’t go wrong with classic spinach artichoke dip or my irresistible crack dip. For something a bit more luxurious on a special occasion, try my hot crab dip. Nachos – Layer your homemade tortilla chips with savory taco meat (or shredded chicken seasoned with my taco seasoning), then top them off with your favorite toppings, and of course, cheese. Bake until melty! Salads – You can crumble these over any of my salad recipes for a crunchy contrast, but I especially like them on my taco salad. Soups – Sprinkle crushed chips into soups, like you would with crackers. They go really well with my Mexican chicken soup.
More Crispy Snack Recipes
Craving more crunch? Try one of my other crispy homemade snack recipes:
My Favorite Baking Sheet For This Recipe
Whether I’m making a batch of these homemade tortilla chips or whipping up sheet pan fajitas, I always reach for my trusty made-in-USA baking sheet. It’s been with me for years and its nonstick surface makes cleanup a snap. Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
