One of the best parts of eating at Mexican restaurants is the free chips and salsa. I will never be able to turn down chips and salsa. However, the chips at the restaurants aren’t all that great for you. They are often fried. So, I wanted to implement my oven fried foods idea on the tortilla chip. I have to tell you, these were better than the restaurant tortilla chips and way better than the bagged chips at the store.
I know. Why make your own tortilla chips when it is convenient to buy the ones in the bag? The chips in the bag are semi-low calorie and they often don’t contain a lot of unneeded ingredients. Well, these are better. These baked tortilla chips are heads above the ones in the bags. These are also better than restaurant tortilla chips. These chips are so easy to make. If you have 10 minutes, you have time to make these. I’m telling you, these are 100 times better than other tortilla chips. They are worth making. You don’t know what you are missing until you make your own tortilla chips.
These tortilla chips don’t require much work at all. The first step is to cut the tortillas into small triangles. I could fit about 3 cut tortillas on my baking sheet. So the amount of tortillas you use and the chips you make depends on your pan size. I cut my tortillas into quarters and then cut those quarters into halves. You can make these chips as big or small as you want. There is no wrong way to cut these.
Place the cut tortillas onto an ungreased baking sheet. You can line it with parchment paper or a silicone mat if you want easier clean up. This is not totally necessary though. Once your tortillas are on the pan, spray them all lightly with nonstick cooking spray. Any oil spray will work for these. Salt the triangles lightly. Bake them for 5 to 10 minutes, or until the chips are crispy and lightly golden brown. Make sure the centers of the chips aren’t soft. Also, watch these towards the 5 minute mark if your oven tends to cook fast. These do brown and cook quickly, so watch them for burning. These chips are best right out of the oven, and they don’t really stay crispy over night, so it’s best to eat these soon after baking.
I have made these chips a few times since the Super Bowl. Samuel has asked me to make these a couple times already. These chips are better than the ones you buy in the bag. They taste amazing right out of the oven, which is something you don’t get with the bagged chips. These are also lower in calories and a lot more filling. If you want a delicious tortilla chip, I highly recommend giving these a shot. They are so crispy, crunchy, and delicious. They are similar to those you find at a Mexican restaurant, but even better.
Baked Corn Tortilla Chips
Total calories: 120
Servings: 23+ chips
- Corn tortillas (I used the 30ct Mission smaller tortillas, but the amount you use depends on size of baking sheet)
- Nonstick cooking spray (any spray oil will work)
- Preheat oven to 450°F.
- Cut tortillas into small triangles. I cut mine into quarters and then cut those each in half. The size of triangle is completely up to you.
- Place cut tortillas on an ungreased baking sheet.
- Spray tortilla triangles lightly with spray oil. Salt the triangles lightly.
- Bake the tortillas for 5 to 10 minutes, or until the chips are crispy. Watch them towards the end of the cooking time, as they tend to brown quickly. Enjoy them warm and shortly after baking. They don’t stay crispy over night.