Have you ever found yourself in a position, say after taco night, when you have a few corn tortillas leftover? Those pesky 3 or 4, sit waiting in the fridge for weeks on end. Until eventually you give up and throw them away? Zero judgement, I’ve done it many times. Until I realized I could make homemade baked tortilla chips!
Making your own homemade baked tortilla chips is great for several reasons: you use up the leftover tortillas, and you can snack in peace knowing there isn’t an entire bag of chips looming in front of you. (If you’re like me and have zero self control when it comes to chips, you’ll love this recipe.) Plus, they taste like those thick cut Tex-Mex restaurant style tortilla chips that come to your table, hot, oily, and liberally dosed in salt—without the oily-overly-salted part.
I had 4 corn tortillas, which turned into about one cookie tray of chips; a perfect 2 portions for my boyfriend and me to have alongside our lunches. So when you just want a little crunch, and either don’t have any chips on hand, or don’t want to open a fresh bag, these homemade baked tortilla chips are the perfect solution!
Homemade Baked Tortilla Chips
- 4 corn tortillas
- 1 tbsp olive oil
- Salt to taste
- Preheat the oven to 325 degrees. Brush both sides of each tortilla with olive oil. Stack the tortillas, then cut them into sixths.
- Place the triangles on a parchment paper or silpat-lined baking sheet, and sprinkle with salt.
- Bake for 10 minutes, then flip each chip. Bake for another 5-10 minutes, depending on your desired crunchiness. Let cool slightly, and enjoy!