A super easy step-by-step guide on how to make homemade tortilla chips in the oven using corn (or flour) tortillas!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
1 package (or 2 depending on how many chips you want) of oil free tortillas. I usually use the Whole Foods 365 Corn Tortilla brand or any of the Engine 2 Oil free flour tortillas.
The juice of 1 lime
1/8 – 1/4 teaspoon of himalayan salt
dash of cayenne and black pepper
Optional: 1/4 teaspoon paprika give or take
Preheat oven to 350F (176 C) Cut your round tortillas into 4 triangular pieces (see pictures if needed). You’re going to cut it in half right down the middle, and then cut the halves into halves. You’ll be left with 4 triangular pieces per tortilla. NOTE: if you are using large flour tortillas, you’ll probably have to cut them into more pieces.
Place all the cut pieces on a baking sheet (preferably covered in parchment paper but aluminum foil works too), and sprinkle the lime juice over all chips making sure they all get coated. Go ahead and sprinkle the salt, pepper, cayenne, and paprika if you are using it.
Bake the chips at 350F (176 C) for 20 to 25 minutes. Please keep an eye on your chips the first time around because every oven is different and yours might be ready within 20 minutes, while it may take someone else another 10 minutes. Chips are ready once they are slightly golden and crispy.
If your tortillas are frozen – let them thaw for a few minutes before you start cutting them, but don’t let them completely thaw out because in my experience they begin to ‘curl’ or round inwards and then you won’t have flat chips. Just a little FYI! 🙂
I find that one package of 12 small corn tortillas makes enough chips for 2 people.
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