Baked Tortilla Chips Recipe

Corn tortillas: The base for your chips, providing a sturdy and flavorful foundation.

Olive oil: Adds a rich flavor and helps the chips crisp up in the oven.

Salt: Enhances the flavor of the chips and brings out the natural taste of the corn tortillas.

To achieve an even crispiness, make sure to arrange the tortilla wedges in a single layer on the baking sheet. Overlapping pieces can result in uneven baking, leaving some chips undercooked while others may burn. Additionally, rotating the baking sheet halfway through the baking time can help ensure that all chips bake evenly.

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

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

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

• olive oil - Substitute with coconut oil: Coconut oil can be used for a slightly different flavor profile and is also stable at high temperatures.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, often considered to be more natural and less processed.

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

• Allow the tortilla chips to cool completely before storing. This ensures they remain crispy and don't become soggy from residual heat.

• Store the baked tortilla chips in an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works perfectly.

• Keep the container in a cool, dry place away from direct sunlight. This helps maintain the chips' crispiness and flavor.

• If you want to freeze the tortilla chips, place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the chips to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, allow the tortilla chips to thaw at room temperature for about 10-15 minutes. If they need a bit of crisping up, pop them in a preheated oven at 350°F (175°C) for a few minutes.

• For added flavor, consider sprinkling the chips with a bit of lime zest or chili powder before storing. This gives them a delightful twist when you’re ready to serve.

• Avoid storing the tortilla chips with any moisture-rich items like fresh salsa or guacamole in the same container. This can make the chips lose their crunch.

• If you notice the chips losing their crispiness over time, a quick bake in the oven can revive them. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.

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

• Microwave Method: Place the tortilla chips on a microwave-safe plate. Cover them with a slightly damp paper towel to prevent them from drying out. Microwave on high for 30 seconds to 1 minute, checking frequently to ensure they don’t become soggy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the tortilla chips in a single layer and heat for about 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. Heat for 2-3 minutes, shaking the basket halfway through to ensure even reheating.

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

• Baking sheet: A flat surface to place the tortilla wedges on for baking.

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

• Knife: Used to cut the tortillas into wedges.

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

• Measuring spoons: Used to measure out the olive oil and salt.

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

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 to the tortilla wedges.

Batch baking: Bake multiple baking sheets of tortilla chips at once to save time.

Preheat oven: Ensure the oven is fully preheated to 350°F (175°C) before baking to reduce cooking time.

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