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Baked Tortilla Chips

Baked Tortilla Chips

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Michele O'Sullivan

Michele O'Sullivan

Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
  3. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
  4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
  5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

April A
275

April A

1/14/2006

Very yummy! Much better than the tortilla chips you buy at the store. I even tried flour tortillas with this recipe

Jillian
218

Jillian

4/26/2010

These are so easy and fun to do! You can use any type of tortilla. I used flour tortillas that I cut with a pizza cutter to make them uniform. I didn't have a mister so I just sprayed them with butter flavored Pam, squeezed fresh lime juice over top then sprinkled the spices and salt over them. I watched them closely during baking so they browned not burned and they went great with fresh salsa and guacamole.

Joy
179

Joy

1/24/2006

This is an easy recipe to make and very good with some salsa. I used olive oil instead, but that was the only change I made. Very good and better for you than store bought chips.

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