Homemade Baked Tortilla Chips

Sis and I have been trying to come up with ways to use up a massamount of tortillas I bought at Costco several weeks ago. We’ve been making a lot of quesadillas, quite frankly, sprinkled with some last-minute thrown-together tacos and baked taquitos.

I’ve bandied about recipes for chilaquiles which Sis has poo-poo’d. She’s ordered them while out for breakfast at restaurants and doesn’t like that the tortillas get soggy. I’ve ordered them exactly once at the exact same restaurant where I know Sis ordered them as well and I don’t remember mine being soggy at all.

Instead of Chilaquiles, Sis and I agreed to make some homemade queso dip recognizing that homemade tortilla chips would be necessary to scoop up the homemade queso dip and, potentially, could use up a fair amount tortillas. Of course in reality, I only used about 5 or 6 tortillas because that’s all that could fit on the baking sheet and Sis only has one baking sheet in her house (a cooking travesty if I do say so myself).

Aside from the relative failure of not using up anymore tortillas that we typically do in a normal day, the tortilla chips were mostly a success. Some of them didn’t crisp up as much as is necessary for a “chip” but the ones that did were perfectly cooked.

I prefer homemade tortilla chips or restaurant-made tortilla chips to store-bought in most instances but I don’t often take the time to deep fry food. This recipe is the perfect compromise. Perhaps because I used a fair amount of olive oil on each piece of tortilla, you wouldn’t have known they were bake instead of fried.


  • 6-inch corn tortillas
  • olive oil
  • kosher salt
  • seasoning such as chili powder, cayenne pepper, cumin, etc.


  1. Adjust the racks of your oven so that one rack is near the top of the oven. Preheat your oven to 350 degrees and line a rimmed baking sheet with parchment paper or Silpat.
  2. Cut the tortillas into quarters and arrange on the baking sheet. You will get about 5 or 6 tortillas per baking sheet, which is a decent sized serving for one person or a small serving for two. If you’re cooking for a crowd, bake in batches.
  3. Spray or drizzle the tortilla pieces with olive oil. I drizzled olive oil on top and then flipped them over to ensure each individual piece was covered in olive oil on each side. Sprinkle with salt and seasoning.

  4. Bake 8 to 10 minutes, remove from the oven and then flip over and bake 8 to 10 minutes more. You want the chips to be a deep golden brown or they won’t be crispy.
  5. Remove from oven, blot with paper towel, if necessary, to remove any extra oil and serve warm or room temperature.

Recipe rating: 

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