Baked Tortilla Chips Recipe

Corn tortillas: These are the base of your chips, providing a sturdy and flavorful foundation.

Olive oil: Used to brush the tortillas, giving them a crispy texture and a rich taste.

Salt: Enhances the flavor of the chips, making them irresistibly tasty.

To ensure your tortilla chips come out perfectly crispy, make sure to brush the olive oil evenly over each wedge. This helps them bake uniformly and achieve that golden brown color. Additionally, don't overcrowd the baking sheet; give each wedge enough space to allow for proper air circulation, which is crucial for even baking.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a different texture and flavor. They tend to be softer and have a milder taste compared to 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 canola oil: Canola oil is a good substitute as it has a neutral flavor and a high smoke point, making it suitable for baking.

• olive oil - Substitute with avocado oil: Avocado oil is another healthy option with a high smoke point and a mild, buttery flavor that complements the chips.

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

• salt - Substitute with garlic salt: Garlic salt adds a hint of garlic flavor, enhancing the overall taste of the tortilla chips.

• Allow the baked tortilla chips to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the chips in an airtight container or a resealable plastic bag. This helps maintain their crispiness and keeps them fresh.
• If you plan to enjoy them within a few days, keep the container at room temperature in a cool, dry place away from direct sunlight.
• For longer storage, place the chips in the freezer. Use a freezer-safe bag or container to prevent freezer burn.
• When ready to eat, you can enjoy the chips straight from the freezer, as they thaw quickly. Alternatively, reheat them in a preheated oven at 350°F (175°C) for a few minutes to restore their crispiness.
• Avoid storing the chips with any moisture-rich foods like fresh vegetables or fruits as this can lead to sogginess.
• If you notice the chips losing their crunch over time, you can revive them by spreading them on a baking sheet and heating them in the oven at 350°F (175°C) for 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the baked tortilla chips in a single layer on a baking sheet.
  3. Bake for 5-7 minutes, or until they regain their crispiness.
  4. Let cool slightly before serving.

• Microwave Method:

  1. Place the tortilla chips on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 30 seconds to 1 minute, checking for crispiness.
  4. Allow to cool for a minute before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chips in a single layer in the air fryer basket.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating.
  4. Let cool slightly before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the tortilla chips in a single layer.
  3. Heat for 2-3 minutes, flipping occasionally until they are crispy again.
  4. Remove from heat and let cool before serving.

• 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: 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: Used to brush olive oil onto each tortilla wedge.

• Measuring spoons: Necessary for measuring out the olive oil and salt.

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

Preheat efficiently: Preheat the oven while you cut the tortillas to save time.

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

Batch process: Brush all the tortilla wedges with olive oil at once instead of individually.

Line multiple sheets: Prepare multiple baking sheets with parchment paper to bake more chips simultaneously.

Cool on racks: Use cooling racks to speed up the cooling process, freeing up your baking sheets for the next batch.