These are truly the best homemade baked tortilla chips!
They’re crispy, crunchy, bubbled on the top and genuinely taste like you fried them.
Plus, they couldn’t be easier to make! You just need 3 ingredients (not including salt), and 25 minutes to whip up these better than the store tortilla chips.
Ok, let’s get into the recipe!
Baked Tortilla Chip Ingredients
The ingredients for these baked corn tortilla chips couldn’t be simpler.
Here’s your grocery list:
- Corn tortillas – highly recommend the thin corn tortillas from Mi Rancho, these crisp up the best and have the best texture overall, plus the ingredients are super simple
- Cooking spray – love the avocado oil spray from Chosen Foods, use it all the time
- Lime – to add some extra flavor (plus, it makes these chips taste like the ones from Chipotle, IYKYK)
- Salt – use flaky salt for best results (plus it looks aesthetic)!
How to Make Homemade Baked Tortilla Chips
First off, these chips are super simple to make. Like really simple!
- Start by preheating the oven to 450°F and lining to baking sheets with parchment paper. Set aside.
- On a cutting board, set down the tortillas. Cut the lime in half and gently rub it all over the tortilla surface. Repeat this process with every single tortilla — no need to do both sides of the tortilla, one side is enough.
- Once the tortillas have been rubbed with the lime, stack them up so they’re perfectly lined up. Then cut the tortillas in half, quarter, and finally into eighths so you have perfect little triangle tortilla shapes.
- Add half of the tortillas onto each of the pans, so they’re evenly divided. Spray the tortillas with avocado cooking spray and gently toss to coat.
- Bake the chips in the oven for 10-12 minutes, stopping halfway through to gently mix the chips and ensure they aren’t sticking to each other.
- Once the chips are done, sprinkle with flaky salt and toss. Enjoy immediately with avocado crema, guacamole or salsa.
And that’s all there is to making these homemade baked tortilla chips with cooking spray.
As a note, these chips do taste best straight outta the oven, so I’d make them on a craving basis haha!
Frequently Asked Questions
- How can I make these homemade baked tortilla chips with no oil? Technically you can, but the chips will taste a little dry. Simply follow the directions as stated but leave out the oil.
- How to store these homemade baked tortilla chips? Store them in a glass tupperware (once they have fully cooled down) on the countertop or in the pantry.
- Can you season baked tortilla chips? Saved the best question for last. I recently tried seasoning these chips and it’s safe to say that I’ll no longer be craving Doritos. Because I figured out how to make them at home. Simply mix together garlic powder, onion powder, smoked paprika, chili pepper, nutritional yeast and salt.
Pair These Chips With…
Highly recommend pairing these chips with avocado crema (which is the green sauce in the picture). I’ll leave the recipe for this in the recipe card below.
Other pairings that go well with these chips are spicy salsa, guacamole and pico de gallo!
Did I mention that these tortilla chips taste amazing crumbled over top a burrito bowl?!
If you make these chips, make sure to tag me on Instagram or TikTok — love seeing you make my recipes!
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Crispy Baked Tortilla Chips
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 2 people 1x
- Category: Appetizer, Snack
- Cuisine: Mexican
Description
These are truly the best homemade baked tortilla chips! They’re crispy, crunchy, bubbled on the top and have just a hint of lime flavor!
Ingredients
Tortilla Chips
- 1 pack Corn Tortillas ((I highly recommend using the thin corn tortillas from Mi Rancho for best results))
- 1 medium Lime
- Avocado cooking spray ((or any cooking spray))
- Flaky salt
Avocado Cream
- 1 medium Avocado ((make sure it’s ripe enough to mash))
- 3 tbsp Vegan yogurt ((love the Kite Hill almond milk yogurt))
- 1 medium Lime, juiced
- ½ tsp Kosher salt
- ¼ tsp Garlic powder
Instructions
Tortilla Chips
- Start by preheating the oven to 450°F and lining two baking sheets with parchment paper. Set aside.
- On a cutting board, set down the tortillas. Cut the lime in half and gently rub it all over the tortilla surface. Repeat this process with every single tortilla — no need to do both sides of the tortilla, one side is enough. Once the tortillas have been rubbed with the lime, stack them up so they’re perfectly lined up. Then cut the tortillas in half, quarter, and finally into eighths so you have perfect little triangle tortilla shapes.
- Add half of the tortillas onto each of the pans, so they’re evenly divided. Spray the tortillas with avocado cooking spray and gently toss to coat. Bake the chips in the oven for 10-12 minutes, stopping halfway through to gently mix the chips and ensure they aren’t sticking to each other.
- Once the chips are done, immediately sprinkle with flaky salt and toss. Enjoy immediately with avocado crema, guacamole or salsa.
Avocado Crema
- Mash the avocado until there are no lumps, then add in the lemon juice, yogurt, garlic powder and salt. Mix and adjust seasonings.
Notes
If you’re sheet pan isn’t large enough, divide the chips onto two pans. If the chips are too crowded, they won’t cook evenly and they’ll stick together.
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