Baked Tortilla Chips Recipe

Corn tortillas: These are the base of your chips. Look for fresh, high-quality tortillas for the best results.

Olive oil: Used to brush the tortillas, giving them a nice golden color and crisp texture.

Salt: Adds essential flavor to the chips. Adjust to taste.

To achieve even crispiness, make sure to rotate the baking sheet halfway through the baking time. This ensures that all tortilla wedges are exposed to the same amount of heat, preventing any from becoming too dark or remaining undercooked.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used for a slightly different texture and taste, though they will be less crispy than corn tortillas.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier option with added fiber and nutrients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for baking.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and works well for baking, though it may impart a slight coconut flavor.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different mineral content, enhancing the flavor.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor, combining saltiness with a hint of garlic.

• Allow the baked tortilla chips to cool completely before storing. This prevents condensation, which can make the chips soggy.
• Store the chips in an airtight container or a resealable plastic bag. Ensure that the container or bag is completely sealed to maintain the chips' crispiness.
• For added freshness, place a paper towel at the bottom of the container or bag. This will absorb any excess moisture and help keep the chips crunchy.
• Keep the container or bag in a cool, dry place away from direct sunlight. A pantry or cupboard works perfectly.
• If you want to freeze the tortilla chips, first ensure they are completely cooled. Place them in a single layer on a baking sheet and freeze for about an hour. This prevents the chips from sticking together.
• Once the chips are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• When ready to enjoy, you can eat the chips straight from the freezer or let them thaw at room temperature for a few minutes. For extra crispiness, you can reheat them in the oven at 350°F (175°C) for a few minutes.
• Avoid storing the chips near strong-smelling foods like onions or garlic, as they can absorb these odors and alter their taste.
• If you notice the chips losing their crunch, you can revive them by spreading them on a baking sheet and warming them in the oven at 350°F (175°C) for 5-7 minutes.

• Preheat your oven to 350°F (175°C). Spread the baked tortilla chips in a single layer on a baking sheet. Bake for 5-7 minutes until they regain their crispiness.

• Use a toaster oven set to 350°F (175°C). Place the chips on the rack or a small baking tray. Heat for 3-5 minutes until they are warm and crispy.

• For a quick fix, use a microwave. Spread the tortilla chips on a microwave-safe plate and cover them with a slightly damp paper towel. Microwave on high for 30 seconds to 1 minute. Note: This method may not retain the original crispiness as well as the oven methods.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chips in the basket in a single layer. Air fry for 2-3 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, use a dry skillet over medium heat. Spread the tortilla chips in a single layer and heat for 2-3 minutes, stirring occasionally to prevent burning and to ensure even heating.

• Oven: Used to bake the tortilla chips at the required temperature of 350°F (175°C).

• Knife: Essential for cutting each tortilla into 6 wedges.

• Baking sheet: Provides a flat surface to place the tortilla wedges in a single layer for baking.

• Parchment paper: Prevents the tortilla wedges from sticking to the baking sheet and makes for easy cleanup.

• Pastry brush: Used to brush olive oil onto each tortilla wedge evenly.

• Measuring spoons: Ensures accurate measurement of olive oil and salt.

• Cooling rack: Allows the baked tortilla chips to cool evenly and become crispy.

• Spatula: Helps to remove the baked tortilla chips from the baking sheet without breaking them.

Preheat the oven: Start preheating your oven while you prepare the tortillas to save time.

Use a pizza cutter: A pizza cutter makes slicing the tortillas into wedges quicker and more uniform.

Batch preparation: Brush all tortilla wedges with olive oil and sprinkle with salt before placing them on the baking sheet.

Multiple baking sheets: Use multiple baking sheets to bake more tortilla chips at once.

Cooling rack: Transfer the tortilla chips to a cooling rack immediately after baking to speed up the cooling process.