Making homemade baked tortilla chips is quick, economical, and yields a crunch far superior to most store-bought varieties. With just a few leftover corn tortillas, a light brush of oil, and your choice of seasonings, you can bake or air fry chips that are perfectly crisp. This post highlights a chili-lime version finished with a squeeze of fresh lime, but the method is flexible—season however you like to create sweet, savory, or spicy variations.
Why You’ll Love this Recipe
- Easy and customizable. Cut tortillas into wedges, brush with a little oil, sprinkle on seasonings, and cook until crisp.
- Multiple cooking methods. Bake a larger batch in the oven or make smaller batches quickly in an air fryer—both methods deliver great texture.
- Perfect for using up leftovers. Turn soft or slightly stale corn tortillas into a delicious snack instead of throwing them away.
Ingredient Notes
- Corn tortillas – Use fresh or leftover corn tortillas. Most are naturally gluten-free, but check packaging if you need certified gluten-free.
- Oil – Avocado or olive oil works well. Use a light coating so chips crisp instead of becoming greasy.
- Salt – Flaky sea salt or kosher salt gives the best finish.
- Seasonings – This recipe uses chili powder and lime, but you can swap to plain salted, cinnamon-sugar, tajín, garlic-parmesan, or ranch seasoning.
Don’t Overcrowd
Arrange wedges in a single layer without overlapping. If chips are crowded they’ll steam and stay chewy instead of turning crispy. Use multiple baking sheets or work in batches for best results.
Expert Tips
- Brush oil lightly. A thin coating on both sides is enough. Too much oil slows crisping and makes chips greasy.
- Watch closely near the end. Edges brown quickly—start checking a few minutes before the suggested finish time.
- Air fryer care. Single layer is easiest. If overlapping, shake the basket often to ensure even browning.
FAQs
You can use cooking spray instead of brushing, but oil helps chips crisp and carry flavor. A light brush of oil gives the best texture.
Why are my chips chewy instead of crispy?
Chewy chips usually mean they were crowded on the sheet, had too much oil, or simply need a bit more cooking time. Arrange in a single layer and bake until lightly browned.
Storage Instructions
Store: Cool completely, then keep chips in an airtight container at room temperature for up to 3 days.
Don’t store warm: Putting warm chips into a container causes condensation and sogginess. Let them cool fully first.
Re-crisp: To refresh softened chips, bake at 350°F for 3–5 minutes or air fry at 350°F for 2 minutes. Let cool before serving.
Serving Suggestions
These chips are excellent with guacamole, corn-tomato salsas, black bean corn salsa, or any favorite dip. The chili-lime version pairs particularly well with creamy dips that balance tang and heat. They also complement tacos, casseroles, and chili-based meals.
More gluten-free snacks to try
- Gluten-Free Chex Mix
- Gluten-Free Mozzarella Sticks
- Sweet and Spicy Chex Mix
Did you make this recipe?
I’d love to know! Please rate it and leave a comment. You can also share pictures and tag @adashofmegnut on Instagram.
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 or flaky sea salt)
Instructions
Oven Instructions:
- Preheat and prep: Preheat the oven to 350°F. Cut each tortilla into 6 wedges and arrange in a single layer on 1–2 baking sheets without overlapping.
- Make the seasoning: Whisk together 2 tbsp oil, 2 tbsp lime juice, and 1 tsp chili powder. Stir as needed so the chili powder stays mixed.
- Brush the tortillas: Use a pastry brush to lightly coat both sides of each wedge with the oil mixture.
- Season with salt: Sprinkle ½ tsp salt evenly over the wedges.
- Bake: Bake at 350°F for 10–12 minutes, checking often after 10 minutes. Remove when chips are lightly browned and firm; they will crisp further as they cool.
- Finish with lime: Squeeze the remaining 1 tbsp lime juice over the hot chips and let cool 5 minutes before serving.
Air Fryer Instructions:
- Follow the same prep and seasoning steps. Arrange wedges in a single layer in the air fryer basket without overlapping. Air fry at 350°F for 5–7 minutes, shaking halfway through, until lightly browned and crisp.
- Transfer to a bowl, squeeze the remaining 1 tbsp lime juice over the chips, and let cool 2–3 minutes before serving. Work in batches if needed.
Notes
- Flavor variations:
- Plain salted: Omit chili powder and lime; brush with oil and sprinkle salt.
- Cinnamon sugar: Mix 2 tbsp sugar + 1 tsp cinnamon and sprinkle after brushing with oil.
- Tajín: Skip chili powder and lime, and sprinkle tajín after brushing with oil.
- Air fryer: Overlapping is possible but requires frequent shaking for even crisping.
- Gluten-free: Corn tortillas are typically gluten-free, but verify packaging if necessary.
- Storage: Store fully cooled chips in an airtight container at room temperature up to 3 days. Re-crisp in a 350°F oven for 3–5 minutes if needed.
Nutrition
Calories: 206 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 320 mg | Fiber: 4 g