This post may contain affiliate links, read our disclosure here.
I love crispy homemade tortilla chips! They are perfect for topping soups, crumbling into salads and dipping with guacamole and salsa. These corn tortilla chips are so simple to make and can be stored in a container for weeks (if they last that long!)
Healthy Homemade Tortilla Chips
These tortilla chips are baked not fried which saves you calories and makes you feel better! You can also control how much salt and oil to use on them which contributes to the overall ‘healthy’ chip. Honestly, when was the last time you said you had healthy chips? Now you can!
I started to make these chips a few years ago and haven’t stopped. Yes, I admit, it did take a hot minute to get used to less salty, less oily chips, but now we can’t stand store bought tortilla chips. These baked chips taste nothing like the baked tortilla chips at the store either. Those taste like cardboard, in my opinion! These homemade tortilla chips honestly taste like the kind you find at an authentic Mexican restaurant. We love them!
I have tried different variations of these baked tortilla chips and have added chili powder and cumin to them, but in the end, we always like the simple oil and salt only better.
How to Make Baked Tortilla Chips in the Oven
We love simple recipes and similar to our Roasted Butter Beans this vegan recipe uses minimal ingredients. When I make these crunchy baked tortilla chips, I use the whole package so we can eat them over a few weeks! Yes, they will stay crispy as long as they are full ‘crisp’ when you store them and you store them in an airtight container.
These corn tortillas are healthier than your store bought tortilla chips but still contain a small amount of oil and salt. I have used both olive oil and vegetable oil to test these and they do get crunchier with the vegetable oil but if you only have olive oil then that does work!
Other than the corn tortillas, salt and oil you do not need any other ingredients! 3 ingredients only in this vegan homemade tortilla chip recipe and you will have the perfect chip for taco night.
To bake your tortilla chips I recommend using a foil lined large jelly roll pan. I have tried both a silpat mat and parchment paper and foil makes a crispier chip! To save time when I make these, I foil line two large baking pans, evenly space chips out and bake them on the top and bottom oven racks! A word of caution here though! Set a time to rotate them otherwise the bottom rack will get done much faster. I also recommend flipping the chips when they are halfway done so they get evenly crisped on both sides.
Now we are ready to make some homemade tortilla chips! If you make these tortilla chips, I would love to know, tag @badtothebowl on social media.
Simple Baked Homemade Tortilla Chips (GF)Course: Appetizer, Side Dishes, SnackCuisine: southwestDifficulty: Easy
1 package gluten free yellow corn tortillas
1/4 cup vegetable oil
1/2 tsp salt + additional
- Preheat oven to 350 degrees.
- Line 2 large rimmed baking sheets with foil. Spray with cooking spray. Sprinkle foil lined pans with small amount of salt.
- Combine oil and salt in small bowl and stir.
- Using a basting brush, lightly brush each tortilla with a small amount of the oil + salt mixture. Cut into 4 triangles.
- Spread tortillas onto both pans in an even single layer. Do not overlap.
- Place in oven and back 17 – 20 minutes. Rotate pans and flip chips halfway through baking time. Cool on wire baking racks. Repeat with additional tortillas.
- Store in airtight containers.