Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Baked Tortilla Chips Recipe
Tasty tortilla chips baked at home with corn tortillas are much better than store-bought chips. With an amazing lime and cumin flavor, these crispy, golden chips taste great with your favorite salsa, guacamole, or hummus.
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
12
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Who knew making your own tortilla chips could be so easy? This baked tortilla chips recipe comes together in just 25 minutes, and with so many flavors, you’ll never go back to store-bought again.
Get your salsa and guac ready because you’ll want to eat these crispy chips right out of the oven!
Homemade Tortilla Chips Ingredients
Making tortilla chips at home is so easy with just six ingredients:
Tortillas This recipe calls for corn tortillas, but you could also use flour tortillas.
Lime Juice Lime juice adds a hint of tartness.
Vegetable Oil The oil will ensure the chips get crispy without burning.
Spices This recipe calls for salt, cumin, and chili powder for a flavor zing.
How to Make Tortilla Chips
You’ll find the full step-by-step recipe below, but here’s what you can expect when making baked tortilla chips:
Cut the Tortillas
Cut the tortillas into triangles — you should be able to get about eight chips out of each tortilla.
Season the Chips
Add lime juice and oil to a spray bottle and spray each chip. You can also brush the oil and lime juice mixture with a pastry brush. Sprinkle each chip with the spices.
Bake the Chips
Bake the chips, flipping and re-seasoning halfway through. Make sure to check them often so they don’t burn.
How to Store Tortilla Chips
Homemade tortilla chips are best eaten the day they are made (and even better when they’re still warm). But you can store them in a zip-top bag or airtight container at room temperature for one to two days.
Allrecipes Community Tips and Praise
“The hubby and I loved these! I was in the middle of making asada tacos and realized we did not have chips. Looked this up and did it! Pretty quick, few ingredients and can easily be altered to your liking,” says ABauers . “We didn’t do the full time baking because the notes even say don’t let it get to brown. Every person’s oven is different so if it’s your first time making them check the last 4 mins to see how they are doing”
“Great! This was so easy and so much yummier and healthier than store bought chips. Just watch the time closely…they can get dark faster on the 2nd batch,” according to fabulousfarmer .
“Very good and easy! Paired it with the Fresh Tomato Salsa from this site and it was fantastic,” raves melindakay .
Editorial contributions by Bailey Fink
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Ingredients
1 (12 ounce) package corn tortillas
3 tablespoons lime juice
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
Directions
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don’t burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
Enjoy with a side of salsa!
DOTDASH MEREDITH FOOD STUDIOS
Recipe Tip
Even stale or dried-out corn tortillas will give good results in this recipe.
Nutrition Facts (per serving)
| 74 | Calories |
| 2g | Fat |
| 13g | Carbs |
| 2g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 74 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 0g | 1% |
| Sodium 177mg | 8% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 2g | 7% |
| Protein 2g | 3% |
| Vitamin C 1mg | 1% |
| Calcium 26mg | 2% |
| Iron 1mg | 3% |
| Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
