Homemade Tortilla Chips
Homemade tortilla chips cost a fraction of the bagged kind and are crisper and fresher, with only four ingredients. Corn tortillas are cut into triangles, tossed with a little oil and salt, and baked until golden. They are ready in about 35 minutes, including cooling, and make a good base for salsa, guacamole or a bowl of chilli.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 175kcal
Getting the texture of homemade tortilla chips right
Crisp chips need three things: thin, even triangles, just enough oil to coat them and enough space on the tray. If the pieces overlap, the steam stays trapped between them and they stay soft in places. Two trays are better than one crowded tray.
Slightly stale tortillas crisp even better than fresh ones, so this is a good way to use up a pack that has been in the fridge for a few days. Fresh tortillas work fine too, but may need a minute or two longer in the oven.
Homemade tortilla chips: the method
Tap a time to start a timer.
- Prepare Heat the oven to 200°C (180°C fan), gas 6. Line two baking trays with baking paper. Stack the tortillas and cut them into 6 equal triangles each, so the chips cook at the same speed.
- Season Tip the triangles into a large bowl, add the oil and toss with your hands until each piece has a thin coating. Add the salt and toss again.
- Bake Spread the chips in a single layer on the trays, without overlapping. Bake for , swapping the trays between shelves halfway, until they are golden and firm at the edges. Check from , as they colour quickly at the end.
- Cool Take the trays out and sprinkle the chips with the lime juice. Leave them on the trays for , during which they crisp up further. Serve with salsa or guacamole.
What to serve with them
Homemade tortilla chips are best with something to scoop up. Homemade salsa is the obvious choice, and guacamole or a bean dip works equally well. For a different kind of crunch on the table, add a bowl of potato crisps. Sprinkle the chips with smoked paprika or a little chilli powder before baking if you want some spice.
Common problems and fixes for Homemade Tortilla Chips
- The chips are chewy rather than crisp.
- They overlapped on the tray or came out too early. Bake in one layer and return any soft ones to the oven for 2–3 minutes. They also crisp as they cool.
- Some chips are burnt while others are pale.
- The pieces were uneven or the trays were not rotated. Cut evenly, swap the trays halfway and take the smaller chips out first.
- The chips break when dipped.
- The tortillas were too thin. Use thicker tortillas, or cut the chips into 4 larger triangles rather than 6.
- The salt does not stick.
- Salt only sticks to oil. Toss the chips in the oil first, then add the salt while they are still in the bowl.
Frequently asked questions about Homemade Tortilla Chips
Can you make tortilla chips in an air fryer?
Yes. Cook one layer of oiled triangles at 180°C for 3–4 minutes, shaking halfway, until golden. Work in batches, as a crowded basket gives chewy chips.
Can you use flour tortillas?
Yes, and they give a lighter, puffier chip. Cut and bake them in the same way for 8–10 minutes. Corn tortillas are crisper and have a more authentic flavour.
How long do homemade tortilla chips keep?
They stay crisp for up to 3 days in an airtight container at room temperature. Cool them completely before storing them, or steam will make them soft.
Are tortilla chips healthier baked than fried?
Baked chips use far less oil, as only about 1 tsp is needed per 2 tortillas, so they have fewer calories than fried chips or many bagged ones. They are still a snack, so keep portions in mind.
How did you like the recipe?
4.9 / 5 · 7 ratings
