Baked Tortilla Chips Recipe

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

Olive oil: This helps to crisp up the tortillas and adds a subtle richness.

Salt: Enhances the flavor of the chips, making them irresistible.

For an extra burst of flavor, consider adding a sprinkle of smoked paprika or chili powder along with the salt before baking. This will give your tortilla chips a subtle kick and enhance their overall taste.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used as an alternative to corn tortillas. They will have a slightly different texture and flavor but will still crisp up nicely when baked.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier option with more fiber and nutrients, while still providing a similar texture when baked.

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

• olive oil - Substitute with coconut oil: Coconut oil can be used for a slightly different flavor profile and also has a high smoke point suitable for baking.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content and flavor.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor, combining the saltiness with a hint of garlic, which can enhance the taste of the baked tortilla chips.

• Allow the tortilla chips to cool completely before storing. This prevents any residual heat from creating moisture, which can make the chips soggy.
• Store the cooled tortilla chips in an airtight container or a resealable plastic bag. Ensure the container or bag is completely sealed to maintain the chips' crispiness.
• For added freshness, place a small piece of parchment paper or a paper towel inside the container or bag. This will absorb any excess moisture.
• 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 them from sticking together.
• Once frozen, transfer the tortilla chips 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 use, remove the desired amount of tortilla chips from the freezer and let them thaw at room temperature for a few minutes. For extra crispiness, you can reheat them in a preheated oven at 350°F (175°C) for a few minutes.
• Avoid storing tortilla chips near strong-smelling foods like onions or garlic, as they can absorb unwanted odors.
• For best results, consume the stored tortilla chips within a week and the frozen ones within two months to enjoy their optimal flavor and texture.

• Preheat your oven to 350°F (175°C). Spread the leftover tortilla chips in a single layer on a baking sheet. Bake for 5-10 minutes, or until they are warm and crispy again.
• Use a toaster oven set to 350°F (175°C). Place the tortilla chips on the rack or a small baking tray and heat for 5-7 minutes.
• For a quick fix, use a microwave. Place the tortilla chips on a microwave-safe plate and cover them with a slightly damp paper towel. Microwave on high for 20-30 seconds. Note: This method may not retain the chips' crispiness as well as the oven methods.
• If you have an air fryer, preheat it to 350°F (175°C). Place the tortilla chips in the basket in a single layer and heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
• For a stovetop method, heat a non-stick skillet over medium heat. Add the tortilla chips in a single layer and heat for 2-3 minutes, stirring occasionally to prevent burning and ensure even heating.

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

• Knife: Utilized to cut each tortilla into 6 wedges.

• Baking sheet: Holds the tortilla wedges while they bake in the oven.

• Parchment paper: Lines the baking sheet to prevent the tortilla wedges from sticking.

• Pastry brush: Brushes olive oil onto both sides of the tortilla wedges.

• Measuring spoons: Measures the olive oil and salt accurately.

• Cooling rack: Allows the baked tortilla chips to cool evenly after they are removed from the oven.

Preheat efficiently: Preheat your oven while you prepare the tortilla wedges to save time.

Use a pizza cutter: A pizza cutter can quickly and evenly cut the corn tortillas into wedges.

Batch processing: Line multiple baking sheets with parchment paper and prepare all the wedges at once.

Oil spray: Use an olive oil spray instead of brushing to coat the tortilla wedges faster.

Cool on a rack: Place the baked chips on a cooling rack immediately to speed up cooling and maintain crispiness.