Baked Tortilla Chips

4.80 from 5 votes

These baked tortilla chips are crispy, crunchy, and a healthier alternative to store-bought. Easy to make with just 4 ingredients!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Snack

Cuisine: Mexican

Servings: servings

12 corn tortillas, white or yellow
2 tablespoons neutral or light-tasting oil (olive oil, canola or avocado oil are great)
2 tablespoons lime juice, about 1 lime, plus more for topping
1 teaspoon fine salt, plus more for topping

Preheat oven to 375℉.
In a small bowl, mix together the oil, lime juice, and salt.
Brush the mixture evenly on both sides of the tortillas, then stack them together and slice into 4 triangles for large chips or 6 triangles for smaller chips.
Arrange the tortilla chips on a large baking sheet in a single layer. You may have to use several baking sheets depending on the size you have and the size of your oven.
Bake on the center rack of your oven for 10-12 minutes, until golden brown.
Allow them to cool on the baking sheet for 10 minutes. Once cooled, top with additional salt and lime juice, if desired.

I recommend baking the chips on the center rack, so you may need to bake them in multiple batches. I found that baking them on the bottom rack toasted them too quickly, and the top rack left them too chewy.
Dark vs. light baking sheets. Based on your baking sheet, you may need to adjust the bake time. In general, darker baking sheets cook faster, and lighter baking sheets cook slower.
Thick vs. thin tortillas. Some corn tortillas are thicker than others, so keep an eye on them when they’re in the oven and adjust the cook time accordingly. Thinner tortillas need less baking time compared to thicker tortillas.
Let them cool. The chips will continue to crisp as they cool down. I recommend letting them fully cool ( about 10 minutes or so) before serving so they get super crispy and crunchy.