There’s a point in every kitchen when a half-empty bag of tortilla chips goes stale and no one wants to admit it (is it just me, no right?), but also no one really wants to finish the bag. That’s usually when it becomes clear how simple they are to make from scratch. Corn tortillas, a little oil, salt, and heat, that’s it. No deep fryer needed.
Homemade tortilla chips are sturdier, cleaner in flavor, and easy to adjust. You can experiment with lime, add a touch of cumin, or keep them neutral for salsa and guacamole.
They bake quickly, crisp evenly, and disappear faster than anything you’ve bought in a bag. Once you start making them this way, it becomes hard to justify the store version. 
How to Make Homemade Tortilla Chips:
1. Cut the Tortillas
Stack the tortillas on a cutting board. Cut each tortilla in half, then in half again, and finally each quarter in half to form 8 triangles per tortilla.
2. Season
Preheat oven to 350°F (175°C).
In a small bowl, mix olive oil and lime juice. Lightly brush both sides of each tortilla triangle with the mixture. Arrange in a single layer on a baking sheet.
Sprinkle lightly with ground cumin and kosher salt.
3. Bake
Bake for 10–12 minutes, flipping halfway through, until crisp and lightly golden around the edges.
Let cool completely; they will crisp further as they cool.
Recipe Notes
Do not overcrowd the baking sheet; chips crisp better in a single layer.
Watch closely in the last few minutes as they can darken quickly.
Store in an airtight container for up to 3 days.
FAQ – Homemade Tortilla Chips
Can I fry these instead of baking?
Yes. Fry in neutral oil at 350°F until golden, then drain and season immediately.
Can I make them ahead?
Yes. They hold well in an airtight container once fully cooled.
Can I use flour tortillas?
You can, but the texture will be lighter and less crisp.
How to Make Homemade Tortilla Chips
- Total Time: 17 minutes
- Yield: Makes about 72 chips 1x
- Diet: Gluten-Free, Vegetarian
Description
Skip the store-bought bags! These crispy chips are easy to make and way more flavorful.
Ingredients
- 9 corn tortillas
- 2 tsp olive oil
- 2 tsp lime juice
- Ground cumin
- Kosher salt
Instructions
- Cut each tortilla into eight triangles.
- In a small bowl, mix olive oil and lime juice.
- Brush both sides of the tortilla triangles with the oil mixture and place them on a baking sheet.
- Sprinkle with ground cumin and kosher salt.
- Bake for 10-12 minutes in a preheated 350°F (177°C) oven, flipping halfway through.
Notes
- For extra crispy chips, bake at 400°F (204°C) for 8-10 minutes, flipping halfway.
- Substitute any neutral oil for the olive oil, such as avocado or vegetable oil.
- Store leftover chips in an airtight container at room temperature for up to 3 days; they will soften slightly.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 10 chips
- Calories: 100
- Sugar: 1
- Sodium: 150
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
- Cholesterol: 0g
If you liked this, you are going to love these favorite Mexican recipes:
How to Make Authentic Mexican Street Corn (Elotes)
How to Make Queso Fresco at Home (Traditional Mexican Fresh Cheese)
Pepinos Con Chile y Limon: Mexican Cucumbers with Chile and Lime
Mexican Shrimp Cocktail: Cóctel de Camarones
Frequently Asked Questions
What type of oil should I use to brush the tortilla triangles?
You can use olive oil as mentioned in the recipe, but feel free to experiment with other oils like avocado or canola if you prefer.
How do I know when the tortilla chips are done baking?
The chips should be crisp and lightly golden around the edges after baking for 10–12 minutes; be sure to flip them halfway through for even cooking.
Can I add other seasonings to the tortilla chips?
Yes, you can experiment with additional seasonings like ground cumin or lime for flavor, just sprinkle them lightly after brushing with the olive oil and lime juice mixture.
For extra crunch, bake on a wire rack instead of a baking sheet, allows hot air to circulate around all sides.
Totally making this tonight!
This is so easy and so tasty it should be criminal! I was thinking about making them spicy, any thoughts?
Hey Trollman (awesome name!), I agree of course. In regards to making them spicy, of course, great idea. Two paths to explore: either dusting them with your favorite spicy powder – cayenne, spicy paprika, maybe even think about some curry if you want to go fusion. Or you do chili flakes. You can even be fancy and do fresh chili, but that will make them almost become nachos…
These rock, love them.