Restaurant-Style Crispy Baked Tortilla Chips

These homemade baked tortilla chips are a delicious complement to your favorite salsas and dips! Restaurant-quality at home and ready in under 25 minutes...

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Baked Tortilla Chips

What if I told you, you could make the same restaurant-quality tortilla chips that make dining out such a treat - right from your own oven? I mean, does it really get any better than warm, fresh baked tortilla chips?!

It's true! And homemade tortilla chips are totally worth the time and effort.

Fresh Uncooked Flour Tortillas

Before we get into how to make tortilla chips, we need to talk about the tortillas. This baked tortilla chips recipe can be made with either flour or corn tortillas. Fresh or precooked doesn't matter - totally your choice. Just know you're going to need a big stack...

Today, I'm using Tortilla Land uncooked flour tortillas. My husband brought home a giant 50-pack of them from Costco, which definitely qualifies as a big stack! In fact, I didn't even use up one of the two packets for this recipe, so we'll be having homemade tortilla chips for a few weeks.

If you're not familiar with Tortilla Land tortillas, there's a few things you need to know about them. First of all, you won't find them on a shelf. Instead, look for them in the refrigerated section.

Made from five simple, recognizable ingredients, they have a great fresh flavor and texture. My kids' favorite benefit of uncooked tortillas is the way they puff as you cook them - just like restaurant tortillas. Yum!

Brush Or Mist With Oil

So, back to making these yummy baked flour tortilla chips... Next you're going to mix up about two tablespoons of extra virgin olive oil and a tablespoon of fresh lime juice. Yes, lime juice! No, they won't taste like lime tortilla chips. It's only enough to give the barest hint of citrusy flavor.

Brush both sides of each tortilla with the olive oil and lime juice mixture. Another option is to pour the mixture into a Misto oil sprayer, and then just spray both sides. If you go this route, I highly recommend straining the lime juice to prevent the nozzle from clogging.

Cut Into Wedges

Next, stack the oiled tortillas up, and cut into wedges. This can be done with a large sharp knife, but I find a pizza cutter to be even faster and easier. Depending on the size of your tortillas, 6-8 wedges should be a good size for dipping.

Season With Chili Powder & Cumin

Lay the tortilla wedges out on a baking sheet, very close together but not overlapping. Sprinkle them all over with kosher salt. At this point, the chips are ready to bake, but I like to give mine a little something extra.

Stir together a mixture of chili powder and ground cumin and sprinkle it evenly over the chips to add some kick. When seasoning these oven baked tortilla chips, be sure to take the dip you'll be serving them with into account. Especially if it's a salsa that already packs a punch.

I actually might have gotten a bit heavy handed in the image above. I can tolerate heat, so they were fine for me. But they were a bit too spicy for my kids. No problem - I just whipped up another unseasoned batch!

Bake Tortillas Into Chips

Time to bake the chips in the oven! How long you bake them will depend on whether you're using uncooked or precooked tortillas. In either case, you'll know they're done when they're starting to brown and have a nutty scent.

Do keep a close eye on them, as baking times can very by oven. Using an analog oven thermometer is a good way to ensure that your oven is calibrated correctly.

While these homemade tortilla chips are amazing straight from the oven, they're also just as tasty the next day - even more so if you prefer a heartier crunch.

So if you're making them for a party or gathering of any sort, feel free to prepare them ahead of time. Right before serving, just dump them out on a baking sheet. Warm them in a 350℉ oven for a minute or two, and they will crisp up and taste like they were just freshly made!

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