Crispy seasoned homemade tortilla chips, baked in the oven in less than 10 minutes! They’re crunchy and flavourful and can easily be made ahead.
Crunchy and packed full of flavour, these homemade tortilla chips are the perfect way to use up leftover tortillas. Super quick and easy to make, they make a brilliant snack, appetiser, or side dish. Did I mention you can also customise the flavours by adjusting the seasonings you use?
My favourite way to enjoy these is with ‘picky bits’ which is basically just chopped-up veggies, and any other finger foods we have in the fridge that need eating, alongside an arrangement of dips! We’re talking buffalo ranch, sweet chilli sauce and whipped feta!
Table of Contents
📋 Ingredients
Oil – Use a neutral oil like avocado, vegetable, or sunflower oil.
Seasonings – We’re using a blend of paprika, garlic powder, and salt.
How to make it:
***Full recipe with detailed steps in the recipe card at the end of this post***
- Slice the tortillas into 6 triangle shapes.
- Toss the tortilla slices in a bowl with the oil and seasonings and mix until fully and evenly coated.
- Place them in a single layer on a lined baking tray and cook in the oven until crisp.
- Let them cool down before serving with your favourite dip.
Pro Tip
Stack the tortillas on top of each other before slicing them into six triangle shapes, so all your chips will be an even size.
If you want to add a little bit of smoky, spicy flavour to the chips, add a pinch of dried chilli flakes and smoked paprika to your seasoning mix.
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Pin It🍽️ What to serve it with
- I like to serve this as a part of a snack plate, with some sliced veggies and a dip, here are some of our favourites:
- Buffalo Ranch Dressing
- Homemade Ranch Dressing
- Whipped Feta
- Bang Bang Sauce
- Sweet Chilli Sauce
They’re so light and crunchy with a burst of flavour, I could definitely devour a whole batch of these in one go!
🍲 More classic sides
? Frequently Asked Questions
Yes, once cooled, store in an airtight container at room temperature. They should stay crisp for 5-7 days.
Yes. Wheat tortillas are usually bigger than corn tortillas (at least they are in the UK), so each one will make a few more chips. If the tortillas are bigger, then you will need to increase the oil and spice amounts, or reduce the tortillas by one or two.
They should take the same amount of time in the oven.
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Baked Tortilla Chips
Ingredients
- 6 Corn tortilla wraps (the smaller variety roughly 14cm in diameter)
- 2 tbsp neutral oil (I use avocado oil)
- ¼ tsp salt
- ¼ tsp garlic powder
- ½ tsp paprika
Instructions
- Preheat the oven to 200C/400F and line a large baking tray with baking parchment.
- Stack the corn tortillas on top of each other and slice into 6 triangle/wedge shapes.6 Corn tortilla wraps
- Place the tortilla triangles in a bowl and drizzle over the oil and add the seasonings. Carefully toss together to thoroughly coat.2 tbsp neutral oil, 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika
- Place the coated tortillas on the prepared baking tray in a single layer.
- Place in the oven to bake for 6-8 minutes, until crisp, then remove from the oven and allow to cool.
- Serve with your favourite dip.
Notes
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