Make your own baked corn tortilla chips at home! These are crunchy and perfect for dips and salsa. They even happen to be oil-free!
These corn chips are so easy to make, and customizable with flavors! Keep them simple with lime and salt or add your favorite spices.
This post was originally published on 9/27/2019.
I knew I could come up with some good homemade tortillas chips from scratch, but I didn't know the end result could be better than store bought (my husband's words, not mine). He loves these baked tortilla chips dipped in my homemade guacamole!
Ingredients
We are tortilla chip lovers. It's a sad day when you can't find a bag in our pantry. And when we choose tortilla chips, it's always the plain kind with few ingredients. So when someone asked me to come up with a homemade version, I scoffed at the idea.
Until I made them. And now, I'm going to have to work out a tortilla chip making moment in each and every day because these are just that good! All you need is:
- Corn tortillas - not only are most of these naturally gluten-free (make sure to check the label if needed), but they produce the right crunch. Flour tortillas are not recommended.
- Lime juice - freshly squeezing your own lime juice from fresh limes is the only way to go for the best flavor.
- Sea salt - adjust the amount of salt to your taste preferences.
How to Make Homemade Baked Tortilla Chips
Making homemade tortilla chips is easier than you think! Just a few simple steps and ingredients:
- Cut the tortillas into triangles. I like to use a pizza cutter to make it super easy, but a sharp knife also works.
- Arrange the tortilla wedges on baking sheets in a single layer and use a pastry brush to coat with lime and sprinkle with salt.
- Line the sheets with parchment paper to make them extra crispy, and for easier cleanup!
- Bake!
You can also make thinner tortilla strips to use as a salad topping or to give some texture to wraps and sandwiches.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Flavor Ideas
I love adding spices and seasonings to change these baked corn tortilla chips up! Here are some of our favorites:
- Ranch- parsley, garlic powder, minced onion, onion powder, dill, black pepper, ground mustard
- Italian- fennel seed, basil, oregano, thyme, lemon pepper, garlic powder, crushed red pepper
- Smoky BBQ- smoked paprika, chili powder, garlic powder, touch of maple or sugar
- Taco- cumin, chili powder, garlic powder, crushed red pepper, oregano
- Greek- oregano, dill, garlic powder
- Lemon- lemon pepper
- Spicy- hot sauce, chipotle powder or cayenne, garlic powder, lemon pepper
- Asian- soy sauce or teriyaki, garlic powder, ground ginger
- Indian- curry powder, turmeric, garlic powder
- Churro- cinnamon, sugar, maple syrup
- Taste of fall- pumpkin spice, sugar, maple syrup
Dips for Tortilla Chips
The question is, what can you NOT dip these oil free tortilla chips in?! Here are a few of our favorite dips to get you started:
- Fresh Mexican Salsa
- Roasted salsa from my cookbook
- Spicy Cilantro Cream Sauce
- Fresh Citrus Salsa
- Fully Loaded Guacamole
- Vegan Spinach Artichoke Dip
- White Mexican Queso
- Ultimate Cheese Sauce
- Vegan Nacho Cheese
- Easy Pineapple Salsa
- Greek Hummus
How to Store Oil Free Tortilla Chips
- It's moisture and air that kills the initial yumminess of homemade tortillas chips. So first, make sure they are completely cool.
- Then, make sure they are dry.
- After that, store them in an airtight container to maintain the best freshness!
- The chips are best fresh, but can safely be stored at room temperature for up to 5-7 days.
Common Questions
Whether or not something is healthy, has 100% to do with how it is made. Potatoes are a great vegetable, with many nutritious qualities. Now if they are fried in oil though, that isn't exactly the most healthy way to eat them (but I love me a good french fry!).
So if you are making potato chips baked like I make these homemade tortillas chips, then they are just as great. Bottom line, read the ingredients!
They should last about 5-7 days. Note that they will slowly get more stale as the days go on, but they are safe to eat. However I highly doubt you will have leftovers!
There is definitely a difference when it comes to tortilla chips. And figuring it out is as simple as looking at the ingredients. We generally opt for the simple plain ones, few ingredients, usually corn, lime, salt and oil. These are not necessarily what I would call unhealthy.
It's when you get into the long list of things in the chips where we cross the line from a generally good snack when paired with fresh salsa or nutrient rich avocado, to full of crappy ingredients. So always turn that bag around and read!
However, if you want the uber of all healthy tortilla chips, make your own. These baked corn tortilla chips are even made without oil!
More Oven Baked Recipes
Love this baked tortilla chips recipe and need more snacks to enjoy? Try these recipes next:
Baked Corn Tortilla Chips (Oil-Free)
Ingredients
- 8 corn tortillas
- 1 tablespoon lime juice
- ¼ - ½ teaspoon sea salt
- Optional spices to add flavor (see post for ideas)
Instructions
- Preheat oven to 400 F/ 205 C
- Cut the tortillas into 6 equal pieces, I like to use a pizza cutter to make it easy. If you want to make tortilla strips, then cut them into longer thin pieces.
- Place the pieces on a parchment lined cookie sheet.
- Brush the top side of the tortilla pieces with the lime juice. You just need a light coating.
- Sprinkle half of the salt over the top, evenly spreading it out.
- Flip over and brush the other side. Sprinkle the rest of the salt over the top.
- Bake for 16-17 minutes or until they are crispy and just starting to brown.
- Serve with anything and everything!
Notes
- Using a good quality corn tortilla is important for the best end result.
- Add more lime juice if you want a stronger lime flavor.
- You can adjust the salt for how you like it.
- Parchment helps crisp the chips without the need for oil.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Heirloom cookbooks
These homemade baked corn tortilla chips are amazing!
Sophia DeSantis
Thank you so much! 🙂
Nathalie
Amazing recipe! The chips turned out really crispy!
Sophia DeSantis
Yay! Thanks Nathalie!
Ann
One of the worst things I have ever made. Followed the directions and experimented with one batch using lime juice to make cumin stick, the other batch I used the aqua faba with cumin. In both batches you couldn’t even taste the spices which were added liberally. My husband said “these taste like cardboard” and he was right. I just added mine to my Mexican soup but the rest got dumped. I concluded they absolutely need some oil, which I am trying to avoid. Maybe the compromise is very lightly spraying with a fine mist of oil? Open to any suggestions. I really want to figure this out!
Sophia DeSantis
Hi Ann, seems pretty drastic to say it was one of the worst things you have ever made. Especially since you tried using aquafaba in one of your experiments, something that I did not put in my recipe. I would not have recommended that option as the flavor of the aquafaba can affect how the chip tastes and I do not think it would taste good (but to each their own). As you can see by the other reviews, these can be made with success the way the recipe is written. We also make them weekly without issue. If your result had no flavor then it could be a variety of issues. Maybe you didn't add enough salt (which is needed for flavor) to match what your taste buds need as we are all different in the amount of salt we need to flavor our food. You also could be using a brand of corn tortilla that isn't great which in turn can give you a sub par end result. I lightly brush mine with lime juice and sprinkle the salt on. And make sure to bake using parchment paper to get that perfect crisp. They turn out perfect every time following these directions. When I created this recipe, I did try using oil in different amounts and I personally got a better crisp and flavor without it. However if you want to give it a try, maybe you will like it better than I did. Good luck!
Nicki burdick
These baked corn tortilla chips are delicious for a fast snack I put shredded cheese on mine just a few minutes till the cheese melts
Sophia DeSantis
So happy you liked them! Love the addition of cheese!
Shira Isenberg
I love this recipe! Every time we have extra corn tortillas in the fridge that are about to go bad, I make these as a healthy snack. I just found four bags of tortillas in the fridge, so we'll have plenty of chips! So easy and so much healthier than the chips from the store.
veggiesdontbite
Great idea! So happy you like it!
Angie
So I followed this exactly yet mine were either chewy in the middle or just burnt 🤔 if I left them any longer. Any ideas or thoughts?
veggiesdontbite
Hi Angie! I have made these hundreds of times and never had this issue. It may have been your tortillas. Perhaps they had too much moisture or maybe it was the brand. Or it could have been a different in your oven. Did you use the parchment paper? I can't say exactly since I wasn't there and don't know what brand you used. The tortillas should be dry, then you brush a very light coating of lime juice. You could try lowering your temp, since ovens do vary.
Laurie Huffner
Will you get similar results with flour tortillas?
veggiesdontbite
Hi Laurie! I haven't tried it with flour but I think it would be similar. Just watch the bake time. Let me know if you try!
catherine portia kinchens
I haven't tried the recipe yet. My question is how many serving is this recipe. So that I can know how many calories per serving.
veggiesdontbite
Hi Catherine! You use 8 tortillas in this recipe and it's 4 servings, so each serving is 2 tortillas. I say to cut each into 6 pieces so if you follow that it's 12 chips. Hope you enjoy!
Cindy
OMG just made these, soooo much better than them bought ones. Can't stop eating them.
Thanks
veggiesdontbite
So happy to hear you liked them Cindy! Thank you so much for the great review!
Phillys
Thank you so much for this great idea. I did not want the lime taste, so I used water. It cooked out and left crispness in its wake. I think could be life changing. LOL I have been trying for YEARS to get these results!
Phillys
Oops! I think this THIS could be life changing.
veggiesdontbite
You are SO welcome!!! Glad you liked them!
Melanie Owens
Very quick and easy to make. Thanks so much!
veggiesdontbite
I'm so happy you liked them!! Thanks for the great review!
Donna pope
The tortillas you buy in the store have oil in them, so they are NOT oil free!!!
veggiesdontbite
Hi Donna, perhaps the ones you buy have oil but the ones I buy do not. So it depends on what you buy. Many of the corn tortillas I see are oil free.
cheri
What brand do you buy
veggiesdontbite
I use the Mi Rancho brand much of the time!
Stephanie
These are so good! What's the best way to store them?
veggiesdontbite
Hi Stephanie!! Yay! So happy you like them. I'd say an air tight container. I don't usually have leftovers!
Judy Morris
I finally decided to tackle oil free tortilla chips...your step by step was really helpful...I like them crispy so I used the full 19 minutes. Having to separate into single serving sizes...one half serving gone...had to sample at different cooking times, of course! They are tasty...taking mine to a superbowl party tonight!
veggiesdontbite
So happy you liked them Judy! They go fast in our house too!