Baked Tortilla Chips
Corn tortillas bake into crisp, lightly salted chips that are simple, budget-friendly, and ready for salsa, guacamole, or snacking.
Prep 5 min · Cook 15 min · Total 25 min · Makes 36 chips
Ingredients
- 6 small corn tortillas
- 1/2 Tbsp canola or vegetable oil
- Pinch of salt
Directions
- Heat the oven to 350ºF. Pile the tortillas together, then slice the stack into 6 evenly sized wedges.
- Transfer the tortilla wedges to a large bowl and pour the oil over them. Toss gently until each piece has a thin coating of oil. If you want to add any herbs or spices, do it here.
- Line a baking sheet with parchment paper. Arrange the tortilla pieces across the pan in one layer, with as little overlap as you can manage, then add a light sprinkle of salt.
- Bake for 10 minutes, then carefully turn and stir the chips. Slide the pan back into the oven and continue baking until the chips are golden brown, 3-5 minutes more. Add another sprinkle of salt.
- Cool the chips before you serve them. They will get crisper as they cool.