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A pile of gluten-free homemade tortilla chips on a white platter with a side of salsa and guacamole.

Homemade Baked Tortilla Chips

Corn tortillas are sliced, brushed with olive oil and baked instead of fried. Sprinkling the chips with flakey sea salt and lime juice ensures this healthier version tastes just as delicious.
5 from 2 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Appetizer
Cuisine American
Servings 10 people
Calories 211 kcal

Equipment

Ingredients
  

  • 3 tbsp Vegetable Oil
  • 1 tbsp Fresh Lime Juice (optional)
  • 2 teaspoon Kosher or Flakey Salt
  • 25 Yellow or White Corn Tortillas

Instructions
 

Air Fryer Method

  • Brush or spray both sides of the tortillas with oil. 
  • Stack each oiled tortilla on top of each other like a large stack of pancakes. Slice them down the middle horizontally, then again down the middle vertically. You should now have four equal pieces. Next, slice each of the quarters in half which will create eight triangles just like a pizza.
  • Lay the tortilla chip triangles in a single even layer in the air fryer (making sure none overlap) and sprinkle with salt.
  • Cook at 350 for 6 minutes flipping each homemade tortilla chip halfway through cooking.
  • Once the chips start to get golden brown on the edges, remove and let cool. The chips will continue to brown and crisp up as they cool. Sprinkle with fresh lime juice if desired. 

Oven Baked Method

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly brush both sides of each tortilla with vegetable oil.
    A stack of corn tortillas, a small white bowl with vegetable oil and a long silicon pastry brush on a white countertop.
  • Stack each tortilla on top of each other evenly like a stack of pancakes.
  • Cut the stack of tortillas down the middle vertically, then again horizontally. You should now have four equal quarters.
    A stack of corn tortillas cut into four quarters.
  • Next, cut each quarter in half. Now each tortilla should have eight equal pieces like a pizza.
    A stack of corn tortillas cut in to eight equal triangles on a wooden cutting board.
  • Sprinkle the bottom of a large rimmed baking sheet with salt and place each tortilla slice on the baking sheet in an even layer making sure none overlap. You may need to bake the chips in batches to ensure you have a single layer and the chips do not overlap.
    Several corn tortilla triangle slices arranged flat on a sheet pan.
  • Sprinkle the tops of the chips with salt and bake for 7 minutes minutes. Rotate the pan in the oven and continue baking for 8 more minutes until the chips are just starting to brown. The chips will continue to brown and crisp up as they cool.
  • Once cooled, sprinkle with fresh lime juice if desired.

Nutrition

Serving: 20 ChipsCalories: 211kcalCarbohydrates: 35gProtein: 5gFat: 6.6gSodium: 400mgFiber: 5g
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