If you’ve never made homemade tortilla chips before, you’re missing out. I actually prefer them over most store-bought tortilla chips. Although these can be made with flour tortillas, I think the corn tortilla chips are tastier. They are super crisp, hold up to heavy dips - and best of all, they’re baked, not fried. You can add your own spices to these chips, or just sprinkle on a bit of sea salt or lime juice.
Next time you’re about to throw out old corn tortillas, consider making this cheap recipe. It couldn’t be easier. Serve them with guacamole, salsa, or another dip.
Homemade Corn Tortilla Chips Recipe
Cook Time: 5 to 7 minutes
I left the amounts below vague, since you'll likely be using up whatever amount of tortilla shells you have on hand. You don't have to use too much olive oil - approximately 1/2 teaspoon per tortilla is enough, yielding a very crisp chip.
Corn tortilla shells
Fine grain sea salt
Your favorite spice blend (I used The Pampered Chef's Chipotle Rub, but you could use a bit of garlic powder or cayenne pepper)
Preheat oven to 400F. Brush both sides of desired number of corn tortillas lightly with olive oil. Once all tortilla shells are coated, cut into 10 evenly sized triangles. Lay on a large baking sheet in a single layer. Sprinkle with salt and other spices, if desired.
Bake for approximately 5 to 7 minutes, or until tortilla chips are lightly browned and crisp.