Homemade baked tortilla chips are easier than you think and taste so much better than store-bought. You control the salt and seasonings so you can truly make them your own, plus they’re perfect for using up leftover corn tortillas before they go stale. Cut them into wedges, brush with oil, season however you want, and bake in the oven or air fry until crispy.
This recipe features chili lime seasoning with a squeeze of fresh lime juice after cooking, but you can customize the flavors however you like. I’ve included several variations below along with instructions for both oven and air fryer. Whether you’re making chips for taco night, game day, or just because you have extra tortillas, this is the simplest way to turn them into something crunchy and delicious.
Why You’ll Love this Recipe
Ingredient Notes
- Corn Tortillas – Use fresh corn tortillas or leftover ones you need to use up before they go stale. Any brand works. If you have celiac disease, make sure your tortillas are certified gluten-free.
- Oil – Avocado oil or olive oil both work well. You only need a light brushing on each side, so a little goes a long way. Don’t oversoak the tortillas or they’ll take longer to crisp up and taste greasy.
- Salt – Use flaky sea salt or kosher salt for the best texture and flavor. This is essential for any chip variation you make.
- Seasonings – This recipe features chili lime (chili powder + fresh lime juice), but you can season these chips however you like. Try plain salted, cinnamon sugar, ranch seasoning, garlic parmesan, or tajín. Add seasonings before cooking and taste as you go.
Don’t Overcrowd
Give your chips space on the baking sheet. Arrange tortilla wedges in a single layer without overlapping. If they’re crowded or stacked, they’ll steam instead of crisp up, and you’ll end up with chewy spots instead of crunchy chips throughout. Use two baking sheets if needed, or work in batches. The extra few minutes is worth it for perfectly crispy results.
Expert Tips
FAQs
You can spray the tortillas with cooking spray instead of brushing with oil, but you’ll get a lighter, less flavorful result. The oil helps the chips crisp up and holds the seasonings. A light brush of oil gives the best texture.
This usually means they need more time in the oven, you used too much oil, or they were crowded on the baking sheet. Make sure tortillas are in a single layer without overlapping and bake until lightly browned.
Storage Instructions
Store: Let chips cool completely, then store in an airtight container at room temperature for up to 3 days. They’ll lose some crispness over time but are still good for snacking.
Don’t store warm: Storing chips while they’re still warm creates condensation that makes them soggy. Always let them cool completely first.
Re-crisp: If chips get soft, spread them on a baking sheet and bake at 350°F for 3-5 minutes, or air fry at 350°F for 2 minutes. Let cool before eating.
Serving Suggestions
Serve these homemade tortilla chips with 4-ingredient guacamole, black bean corn salsa, or your favorite store-bought salsa. The chili lime version pairs especially well with creamy dips that balance the tangy citrus flavor.
For a full spread, serve alongside blackened fish tacos with avocado crema, walking taco casserole, or slow cooker sweet potato turkey chili. These chips work with any Mexican-inspired meal where you’d normally serve chips.
More gluten-free snacks to try
Did you make this recipe?
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Homemade Baked Tortilla Chips
Ingredients
- 10 soft corn tortillas
- 2 tablespoons avocado oil - or olive oil
- 3 tablespoons lime juice - from about 2 limes, divided
- 1 teaspoon chili powder
- ½ teaspoon salt - kosher salt or flaky sea salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Oven Instructions:
- Preheat and PrepPreheat oven to 350°F. Cut 10 soft corn tortillas into 6 wedges each. Arrange wedges in a single layer on 1-2 baking sheets without overlapping.
- Make the Seasoning Mixture: In a small bowl, whisk together 2 tablespoons avocado oil, 2 tablespoons lime juice, and 1 teaspoon chili powder until combined. Stir occasionally as you work to keep chili powder from settling.
- Brush the Tortillas: Using a pastry brush, brush oil mixture on top of each tortilla wedge. Flip and brush the other side. Work quickly to coat all wedges evenly.
- Season with Salt: Sprinkle ½ teaspoon salt evenly over tortilla wedges.
- Bake: Bake at 350℉ for 10-12 minutes, checking frequently after 10 minutes. Remove when chips are lightly browned and feel firm to the touch. They'll continue to crisp as they cool.
- Finish with Lime: Remove from oven and immediately squeeze remaining 1 tablespoons lime juice over hot chips. Let cool for 5 minutes before serving.
Air Fryer Instructions:
- Follow the steps for the oven until you bake them in the oven. Instead, arrange wedges in a single layer in air fryer basket without overlapping. Air fry at 350°F for 5-7 minutes, shaking basket halfway through. Remove when chips are lightly browned and crispy.
- Transfer to a serving bowl and immediately squeeze remaining 1 tablespoon of lime juice over hot chips. Let cool for 2-3 minutes before serving. Repeat with remaining tortilla wedges.
Notes
- Flavor Variations:
- Plain Salted: Omit chili powder and lime juice. Just brush with oil and sprinkle with salt.
- Cinnamon Sugar: Omit chili powder. Mix 2 tablespoons sugar + 1 teaspoon cinnamon and sprinkle after brushing with oil.
- Tajín: Omit chili powder and lime juice. Sprinkle with tajín seasoning after brushing with oil.
- Air Fryer Note: You can overlap tortilla wedges in the air fryer if needed, but you’ll need to shake the basket every minute to ensure even crisping. Single layer is easier and more hands-off, but overlapping works if you’re willing to babysit it.
- Gluten-Free Note: Corn tortillas are usually naturally gluten-free, but if you have celiac disease, check that your brand is gluten-free.
- Storage: Store cooled chips in an airtight container at room temperature for up to 3 days. Re-crisp in a 350°F oven for 3-5 minutes if needed.
