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Homemade Baked Tortilla Chips

Scott Phillips

Servings: 6 to 8

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

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 12
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


Rate or Review

Reviews (2 reviews)

  • user-328110 | 03/10/2020

    Maybe it was my oven, but my chips cooked unevenly, and some were burnt after 7 minutes. They also didn’t look like those in the picture. Definitely not as good as fried.

  • user-3142301 | 01/07/2014

    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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