Homemade Baked Tortilla Chips
Homemade baked tortilla chips are crispy, crunchy, and easy to make in the oven or air fryer. This recipe features chili lime seasoning with fresh lime juice, but you can customize with any seasonings you like. Perfect for using up leftover corn tortillas and way better than store-bought.
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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
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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.
Nutrition
Calories: 206kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 134mg | Fiber: 4g | Vitamin C: 3.4mg | Calcium: 53mg | Iron: 0.8mg
