Baked tortilla chips are hard to find in these parts. I can go to a fancy schmancy grocery store that shall remain nameless and find a few brands, but they are generally quite expensive. However, something Icanfind readily available and at a very reasonable price are corn tortillas. I’m lucky in that I live in an area that has a lot of markets that cater to the local Latin community. These markets make their own corn tortillas and you can buy a giant bag of 88 tortillas for as little as $2.50 when they are on sale. That’s $0.03 a tortilla!
As much as I love tortillas, I certainly can’t eat 88 of them before they start to go stale. Usually I will buy the big bag when it’s on sale and then freeze the tortillas. That way, whenever I have some sort of tortilla need, they are ready to go – just defrost for a bit and voila.
I use the tortillas for tacos, enchiladas, and of course, my very own baked torilla chips. These are super easy and low fat, and you can customize the seasonings to whatever suits your fancy. Lately I’ve been keeping it simple with some lime juice and sea salt.
Sure, you might not live in an area with $0.03 tortillas, but I’m willing to bet that they’re not that much more expensive, and they are probably a whole lot cheaper than the fancy schmancy grocery store baked tortilla chips.
Baked Corn Tortilla Chips
- Corn tortillas (each tortilla is going to make 4 chips, so figure out how many chips you want to determine the number of tortillas)
- Sea salt
- Lime juice
1. Heat oven to 450F. Cut your tortillas into quaters (see picture above).
2. Arrange tortilla triangles in a single layer on a baking sheet. I don’t use oil with these and I have never had a problem with sticking.
3. Squeeze fresh lime juice over the triangles and sprinkle with a bit of sea salt. If lime and salt aren’t your thing, use whatever seasonings you want.
4. Bake for 7 minutes or so. Edges should be starting to brown. They will firm up a bit once they are out of the oven, so keep that in mind. If they still need a few minutes, put them back in the oven. Whatever you do, keep a close eye on them. They go from undercooked to waaay overcooked very quickly!
5. Dip in salsa and enjoy! You can also use these to make nachos, or any other tortilla chip scenario.
Fueled by Plants 
I cant trust myself to make tortilla chips because I have no sensor with how many I have eaten. I can easily plow through 4-5 servings worth before I think, hmmm.. maybe slow down.
So easy! I’ll be making these for sure…
i can’t believe I have yet to do this. I love your additions of lime. I may try with with lime, cumin, and cayenne…
Yum! That sounds so good– I’ve done home made chips with wheat tortillas, but corn would be even better. And I’ve never tried adding lime, great idea!
My friend makes homemade tortillas for parties, but he fries them. While they’re delicious, they are just too heavy for a snack. Baking them is a great idea. I’ve heard that if you spray the tortillas very lightly with some olive/canola oil, they crisp up better in the oven. What do you think?
I thought was going to get a recipe for actual tortilla chips here, I have cornflower already:)