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Homemade Baked Tortilla Chips

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Serves 6 to 8

  • by from Fine Cooking
    Issue 127

Homemade chips are so much better than store-bought chips, and they’re easier to make than you might think.

  • 6 to 8 6-inch corn tortillas
  • Vegetable oil
  • Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F.

Use a pastry brush to generously coat the tortillas with oil (about 2 Tbs. total), stacking them as you go. Cut the stack in half, and then cut each half into 3 triangles. Arrange the triangles in one layer on a rimmed baking sheet. Sprinkle them generously with salt.

Bake until the tortillas begin to sizzle and turn light brown, about 7 minutes. Rotate the pan and continue to bake until the chips are crisp and golden brown, 5 minutes more. Serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 100; Fat (g): fat g 5; Fat Calories (kcal): 45; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 1; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

Please do not use vegetable oil, the process that it takes to make uses so many chemical's...I used EVOO it worked great. Enjoy!

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