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Easy homemade tortilla chips! It is oven-baked to perfection with just 4 ingredients. Crispy, crunchy and delicious. This recipe is versatile that you can choose to either fry or make the chips in the microwave and it would still come out delicious.
Let me show you how to make the best homemade flour tortilla chips from scratch using this step by step guide and video.
Why these baked homemade tortilla chips are so good
- You do not need to visit a Mexican restaurant to get the best! This recipe is easily customisable to taste, and the best part is that this recipe works for flour, multigrain, wholemeal, flavoured or corn tortilla. Also, it is a great way to use up those leftover wraps
- it is affordable which makes it cheaper than store-bought chips.
- Homemade baked tortilla chips are healthy and better than fried tortilla or store-bought filled chips that are filled with preservatives, chemicals and MSG. You are in control of what goes into
- This seasoned baked tortilla chips recipe is a quick fix snack or appetiser for when you are entertaining or just to satisfy your cravings. This recipe requires a handful of ingredients and less than 15 minutes oven time and 5 minutes prep time.
- It is perfect to serve with any dips from salsa to guacamole to refried beans, Pico de Gallo and many more. It is so good.
- Are you just making one portion of this recipe, then the microwave method is for you? 3 minutes top and you will be biting into the crunchiest and delicious tortilla chips ever.
Ingredients
A detailed list of ingredients used is in the recipe card at the bottom of the page!
Mini flour tortilla: you can substitute with large ones but I prefer the mini wraps as each wedge is a perfect chip or crisp size.
Olive oil: substitute for vegetable oil, avocado or any other flavourless oil. If you would frying your chips instead of baking then I recommend vegetable or sunflower oil.
Garlic granule: substitute with garlic powder.
Sea salt: or cooking salt
Seasoning variations
You can season these homemade chips with any spices of choice. My go-to are cinnamon, cinnamon, garlic, ginger, smoked paprika, Italian seasoning, cumin. As I said you can go wild here with any seasoning of choice.
How to make homemade baked tortilla chips from scratch
preheat the oven to 180C/350F and place a baking parchment on a baking tray and set aside
to a small bowl, add olive oil, garlic granules, salt and mix to combine.
Using a pastry brush, brush both sides of the tortilla with the seasoned oil mixture. Then stack them on top of one another as you’ve oiled both sides.
With a pizza cutter or sharp knife, carefully cut the flour tortilla into 8 equal wedges or triangles. Arrange tortilla wedges on the lined baking tray on a single layer.
Bake in the oven for 10 to 12 minutes flipping once halfway through.
Take it out of the oven and leave to cool before serving on its own or with any dips of choice.
How to make microwave or fried tortilla chips
Here is how to make tortilla chips in the microwave, you would need the same ingredients listed in the recipe. Arrange the tortilla wedges on a microwavable plate and microwave on high for 3 minutes. Leave to cool and enjoy. I love this cooking method when I am making one portion as 1 flour tortilla would make 8 chips. Enough to satisfy my craving.
This is how to fry tortilla chips: just as the other methods, you would need the same ingredients except for the oil. You would require at least 2 cups of oil (about half a litre) to fry the chips.
Place a pan on medium-high heat and heat until hot or about 350C. Test the oil for hotness by dropping a flour tortilla into it and if it floats then your oil is ready to use. Fry the tortilla wedges in batches ensuring they are not overlapping so they can cook evenly.
Fry until golden brown but not burnt. Use a slotted spoon to take the chips out of the oil and place on a kitchen towel to drain excess oil. Season with salt or other spices while it is still hot. Leave to cool and serve as desired.
How to serve
Here are some ways you can serve this homemade flour tortilla chips
Guacamole
Pico de gallo
Chili: you would love this instant pot chili recipe
Refried beans
salsa
How to store
Tortilla chips would remain fresh for up to 5 days but I recommend 3 days for optimum freshness and it should be stored in an airtight jar or bag. I would be surprised if you still have it for that long.
Other easy appetiser recipes on the blog
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How To Make Homemade Flour Tortilla Chips
Ingredients
- 8 mini flour tortilla
- 2 tablespoons olive oil or use any other flavourless oil
- ½ teaspoon garlic granule substitute with garlic powder
- ½ teaspoon salt
Instructions
- preheat the oven to 180C/350F and place a baking parchment on a baking tray and set aside
- to a small bowl, add olive oil, garlic granules, salt and mix to combine.
- Using a pastry brush, brush both sides of the tortilla with the seasoned oil mixture. Then stack them on top of one another as you’ve oiled both sides.
- With a pizza cutter or sharp knife, carefully cut the flour tortilla into 8 equal wedges or triangles. Arrange tortilla wedges on the lined baking tray on a single layer.
- Bake in the oven for 10 to 12 minutes flipping once halfway through.
- Take it out of the oven and leave to cool before serving on its own or with any dips of choice.
Notes
Note: you may or may not use oil for this method Fried tortilla chips: just as the other methods, you would need the same ingredients except for the oil. You would require at least 2 cups of oil (about half a litre) to fry the chips. Place a pan on medium-high heat and heat until hot or about 350C. Test the oil for hotness by dropping a flour tortilla into it and if it floats then your oil is ready to use. Fry the tortilla wedges in batches ensuring they are not overlapping so they can cook evenly.
Fry until golden brown but not burnt. Use a slotted spoon to take the chips out of the oil and place on a kitchen towel to drain excess oil. Season with salt or other spices while it is still hot. Leave to cool and serve as desired. How to store Tortilla chips would remain fresh for up to a 5 days, 3 days recommended for optimum freshness and it should be stored in an airtight jar or bag. I would be surprised if you still have it for that long.
Nutrition
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