Baked Corn Tortilla Chips (Oil-Free)
I started making these baked corn tortilla chips after one too many grocery runs that left me disappointed by the snack aisle. And honestly, I prefer the homemade chips more than the bagged version. I use corn tortillas, fresh lime juice, and sea salt to make crisp golden chips with barely any effort and zero oil needed. They are ready in just over 20 minutes, perfect for dipping, and easy to season any way I like.
Servings: 4
Calories: 114kcal
Ingredients
- 8 corn tortillas
- 1 tablespoon lime juice
- ¼ - ½ teaspoon sea salt
- Optional spices to add flavor (see post for ideas)
Instructions
- Preheat oven to 400 F/ 205 C
- Cut the tortillas into 6 equal pieces, I like to use a pizza cutter to make it easy. If you want to make tortilla strips, then cut them into longer thin pieces.
- Place the pieces on a parchment lined cookie sheet.
- Brush the top side of the tortilla pieces with the lime juice. You just need a light coating.
- Sprinkle half of the salt over the top, evenly spreading it out.
- Flip over and brush the other side. Sprinkle the rest of the salt over the top.
- Bake for 16-17 minutes or until they are crispy and just starting to brown.
- Serve with anything and everything!
Notes
- My #1 Secret Tip for this baked corn tortilla chips recipe is to use a good-quality corn tortilla since they are the main ingredient here, and to lightly brush the lime juice over the wedges instead of soaking them. Too much liquid can make the tortilla steam before they crisp, which means I lose that sturdy crunch I aim for.
- Use fresh tortillas: Fresh pliable corn tortillas bake up better than older ones that have already started drying out. If my tortillas crack when I cut them, they usually bake unevenly and break more easily.
- Cut even pieces: I try to cut the tortilla wedges as evenly as possible so they finish baking at the same time. Smaller pieces brown faster, so uneven chips can leave you with some perfectly crisp and others a little too dark.
- Do not crowd: I keep the chips in a single layer with a little space between them. If they overlap or sit too close together, they trap steam and stay chewy in spots.
- Cut smaller: If I am using chips in salads or soups, I cut the tortillas into smaller pieces or strips and keep a close eye on them in the oven.
- Cool before serving: The chips crisp more as they cool, which is why I let them sit for a few minutes in the pan before serving. It is tempting to grab one right away, but that short rest improves the texture.
Nutrition
Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg