Baked Tortilla Chips Recipe

Corn tortillas: These are the base of your chips, providing a sturdy and flavorful foundation.

Olive oil: This helps to crisp up the tortillas and adds a subtle richness.

Salt: Enhances the flavor of the chips, making them irresistible.

For an extra burst of flavor, consider adding a sprinkle of smoked paprika or chili powder to the tortilla wedges before baking. This will give your baked tortilla chips a subtle, smoky heat that pairs perfectly with salsa or guacamole.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a different texture and flavor. They will be slightly softer and less crispy than corn tortillas.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier alternative with more fiber and nutrients, while still providing a similar texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for baking.

• olive oil - Substitute with coconut oil: Coconut oil can be used for a slightly different flavor profile and is also suitable for high-heat cooking.

• salt - Substitute with sea salt: Sea salt can be used for a more natural and less processed option, often with a slightly different mineral content and flavor.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor, combining both saltiness and a hint of garlic.

• Allow the baked tortilla chips to cool completely before storing. This prevents condensation, which can make the chips soggy.
• Store the chips in an airtight container or a resealable plastic bag to maintain their crispiness. Ensure all the air is squeezed out before sealing.
• Keep the container or bag in a cool, dry place, away from direct sunlight. A pantry or cupboard works well.
• For longer storage, consider freezing the chips. Place them in a single layer on a baking sheet and freeze for about an hour. This prevents them from sticking together.
• Once frozen, transfer the chips to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
• When ready to enjoy, you can eat the chips straight from the freezer or let them thaw at room temperature for a few minutes.
• To refresh the chips and restore their crispiness, you can reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes. Keep an eye on them to avoid burning.
• Avoid storing the chips near strong-smelling foods like onions or garlic, as they can absorb unwanted odors.
• If you notice any loss of crispiness over time, a quick bake in the oven can help revive the texture.

• Preheat your oven to 350°F (175°C). Spread the tortilla chips evenly on a baking sheet. Bake for 5-7 minutes until they regain their crispiness.
• Use a toaster oven set to 350°F (175°C). Place the tortilla chips in a single layer and toast for 3-5 minutes.
• For a quick fix, use a microwave. Place the tortilla chips on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 15-20 seconds. Note: This method may not make them as crispy as the oven.
• If you have an air fryer, set it to 350°F (175°C). Arrange the tortilla chips in a single layer and air fry for 2-3 minutes.
• For a stovetop method, heat a non-stick skillet over medium heat. Add the tortilla chips in a single layer and heat for 2-3 minutes, flipping occasionally to ensure even crisping.

• Oven: Used to bake the tortilla chips until they are crispy and golden brown.

• Knife: Essential for cutting each tortilla into 6 wedges.

• Baking sheet: Holds the tortilla wedges while they bake in the oven.

• Parchment paper: Lines the baking sheet to prevent the tortilla wedges from sticking.

• Pastry brush: Used to brush olive oil onto each tortilla wedge.

• Measuring spoons: Used to measure out the olive oil and salt accurately.

• Cooling rack: Allows the baked tortilla chips to cool evenly before serving.

Preheat the oven: Preheat the oven while you cut the tortillas to save time.

Use a pizza cutter: A pizza cutter can quickly and evenly cut the tortillas into wedges.

Batch process: Brush all the tortilla wedges with olive oil at once instead of individually.

Use two baking sheets: Bake two baking sheets of tortilla chips simultaneously to cut baking time in half.

Cool on a wire rack: Transfer the tortilla chips to a wire rack to cool faster and stay crispy.