Baked Tortilla Chips
Bake corn tortillas brushed with olive oil, salt, and lime juice at 375°F until golden and crisp. An easy sheet pan method that delivers a sturdy, satisfying crunch.
Equipment
- Pastry brush
- Pizza Cutter
- Large baking sheets
Ingredients
- 12 corn tortillas (5 to 6-inch, yellow or white)
- 1 tablespoon olive oil
- 1/2 teaspoon salt (plus more to taste)
- 1 teaspoon lime juice (optional)
Instructions
- Heat the oven to 375°F. Give the oven time to fully heat so the tortillas begin drying and browning as soon as they go in.
- Whisk the olive oil, salt, and optional lime juice in a small bowl, then brush a thin layer over both sides of every tortilla. The tortillas should have a light sheen, with no puddles of oil collecting on the surface.
- Cut each coated tortilla into 4 or 6 evenly sized triangles with a sharp knife or pizza cutter. Uniform pieces brown at a similar pace, so small pointed corners are less likely to darken before the centers crisp.
- Spread the triangles across two large baking sheets in one layer, allowing only minimal overlap where necessary. Leave open spaces where you can so steam can escape and tiny bubbles can form on the tortilla surface.
- Bake on light-colored baking sheets for 12 to 14 minutes, or on darker baking sheets for 8 to 11 minutes. Look for curled edges, a toasted-corn aroma, and light amber color before removing the pans from the oven.
- Leave the chips on the baking sheets for 5 minutes before serving. They may seem slightly flexible while hot, then firm into a rigid, crisp snap as they cool.
Notes
Resting cue: Let the chips rest on the baking sheets for 5 minutes after baking. They may feel slightly flexible while hot, but they firm into a rigid snap as they cool.
Pan timing: Dark baking sheets absorb heat quickly and brown in 8 to 11 minutes, while lighter aluminum pans typically need 12 to 14 minutes to crisp fully.
Storage: Cool completely to room temperature before sealing in an airtight container or zip-top bag to avoid trapped condensation.
Reheating: If chips lose their snap, spread them in a single layer on a baking sheet and warm briefly in the oven until dry and crisp again.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.