Baked Tortilla Chips Recipe

Corn tortillas: These are the base of your chips, providing a sturdy texture and authentic flavor.

Olive oil: Used to brush the tortillas, giving them a slight crispiness and a rich flavor.

Salt: Enhances the flavor of the chips, making them more enjoyable to eat.

To achieve an even crispiness, make sure to rotate the baking sheet halfway through the baking time. This ensures that all the tortilla wedges are exposed to the same amount of heat, preventing any from becoming too dark or remaining undercooked. Additionally, using a pastry brush to apply the olive oil allows for a more even coating, which contributes to a uniform texture and flavor.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a different texture and flavor, though they will be less crispy than corn tortillas.

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

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

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and is also stable at high temperatures.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• salt - Substitute with garlic salt: Garlic salt can add an extra layer of flavor to the chips.

• 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. A glass jar with a tight-fitting lid or a resealable plastic bag works well.
• Add a small packet of silica gel or a piece of paper towel to the container to absorb any excess moisture and keep the chips crispy.
• Keep the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal.
• For longer storage, you can freeze the chips. Place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the chips to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• To reheat, spread the frozen chips on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until they regain their crispiness.
• Avoid microwaving the chips, as this can make them chewy rather than crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the tortilla chips in a single layer on a baking sheet. Bake for 5-7 minutes or until they are warm and crispy again. Keep an eye on them to avoid burning.

• Microwave Method: Place the tortilla chips on a microwave-safe plate in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 30-60 seconds, checking for crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the tortilla chips in a single layer and heat for 2-3 minutes, flipping occasionally, until they are warm and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tortilla chips in the air fryer basket in a single layer. Air fry for 2-3 minutes, shaking the basket halfway through, until they are crispy and warm.

• Oven: Used to bake the tortilla wedges until they are crispy and golden brown.

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

• Baking sheet: Provides a flat surface to arrange the tortilla wedges in a single layer for even 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 both sides of the tortilla wedges.

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

• Cooling rack: Allows the baked tortilla chips to cool evenly and maintain their crispiness.

Pre-cut tortillas: Cut the corn tortillas into wedges in advance and store them in an airtight container.

Use a brush: Use a pastry brush to quickly and evenly apply olive oil on both sides of the wedges.

Batch baking: Bake multiple baking sheets of tortilla wedges at once if your oven allows, to save time.

Preheat oven: Ensure your oven is fully preheated to 350°F (175°C) before placing the wedges inside.

Cooling rack: Transfer baked chips to a cooling rack immediately to cool faster and stay crispy.