Baked Tortilla Chips Recipe

Very yummy! Much better than the tortilla chips you buy at the store. I even tried flour tortillas with this recipe

It is much easier to spray the corn tortilla with oil on both sides stack and then cut, saves on the oil as well!

I did a little bit of something different. I made two trays first off. I took 6 corn tortillas at a time and sprayed each with canola oil (zero calorie kind) then stacked them on top of each other and cut into 4ths with a pizza cutter (I wanted big dip chips). I layed these out on 2 trays and sprinkled with salt. At 350 on convection mode I set my timer for 5 mins. When that went off I switched the trays from top to bottom and turned them around (I did not flip them) and let it go another 5 mins. The top tray came out and the last tray went on top for another 1 min max. My hubby loves these! They won't last long that is for sure. I premade a whole bunch pre-cooked ready to go so I don't have to do the prep (other than spraying a bit more canola on them if they are dry) and I will keep these in the fridge. Always fresh chips! Yay! He did not even put these with salsa though I want to dip these in my homemade hummus. I will store in a large freezer bag on the countertop (letting most of the air out) knowing that it has 2 days at most. Another great thing is you can customize your flavorings at any time or even top with cheese! One can go taco seasoning, cheddar or even ranch seasoning for some variety (just like popcorn!) Calorie count for the way I made them is 8 large chips for 100. Nice and healthy. Thank you for this recipe :)

I hate reviewers who bastardize recipes then rate it. That said, that is why I don't usually rate recipes as I am an experienced cook but I feel compelled to rate this one as it gave me very helpful guidelines. I I found myself at home with pouring rain outside and reluctant to go to the store. I decided to raid my freezer and make "Carne en su Jugo" which is a Mexican beef-bacon-bean soup/stew-ish preparation but needs "toppings". Decidedly it needs a crunch factor - had radishes on hand - but eh, not quite good enough, then realized I had some aging carb balance flour tortillas on hand so the reasonable thing is to make tortilla strips which I have never had the pleasure of making. Well, every other other recipe calls for CORN tortillas and the few that do mention flour don't specifically say low-carb can substitute. So off I went to experiment and so glad I did and here's what I did: 8 " Mission Carb Balance flour tortillas cut into half with pizza cutter then into 1/2" strips Tossed with canola oil then lightly tossed with seasoning (I used home prepared Emeril's Southwest Seasoning) Single layer on non-stick cookie sheet - do not crowd 375 degree oven 5-7 minutes until light golden brown - did not turn, stir, shake or toss Removed from cookie sheet with spatula to cool on paper towels They are fragile but ohhhhh so good.

Love love love these! After reading reviews changed only slightly for convenience. Mixed olive oil, lime juice and all seasoning plus salt together and then brushed mixture on entire corn tortillas , stacked them and sliced. Saved so much time! Lined a pan with foil and cooked for 7 minutes and then turned pan as direct and cooked another 7 until browned. They were delicious and healthy!!! Will make again.

These are just delish! Easy to make and are even tastier than store or restaurant chips. I brushed a cookie sheet with olive oil, laid out 6 corn tortillas than brushed them with lime juice. Then I turned them over to get the oil lightly on both sides and brushed again with lime juice. Then I stacked up the tortillas and used kitchen scissors to cut the stack into sixths. I put the chips out on the cookie tray and sprinkled with the spice/salt mixture. Yum!

Good recipe! I sprayed olive oil and put Goya Adobo seasoning on each side of the tortilla, cut them using a pizza cutter then baked for 5 minutes on each side. Turned out great!

Followed the recipe exactly and these turned out great! I cut the corn tortillas int wedges using a pizza cutter. Then placed on Granite Ware cookie sheets, which browned them slightly on both sides without the need to turn them over. Mixed the olive oil and lime juice in a mister and sprayed the wedges lightly. Mixed the spices in an Oxo Good Grips Baker’s Wand (the amount just fit) and used that to get a nice even sprinkling over the tops. Baking times as stated in the recipe worked perfectly in my electric oven (middle rack). Served with queso dip (okay, it was Velveeta and Rotel heated together). Husband and kids kept coming back for more!

Outstanding! 1st pan followed the recipe less the lime, used flour tortillas. Very good! 2nd pan changed the seasoning to 1 tsp cinnamon and 1 tsp brown sugar. Also very good! 3rd pan will be the same as the first. After complete, will top with with Colby and Monterey Jack cheese, jalapeños and salsa. So much better than store bought chips!

I will never throw away extra corn tortillas again! Very easy, very good. I put each tortilla (whole) on a plate and used my silicone basting brush to brush each side, then sprinkled one side with seasoning. I then cut them into wedges and put on the pan. With that method, I had MUCH too much lime juice/oil, and needed only 1/4 - 1/2 as much. The measurements are easy to adjust, however, including the seasoning. I flipped the chips after 7 minutes before final bake. The chips are more dense and a little harder than store-bought, and remind me more of our local Mexican restaurant chips.

I made these using flour tortillas. I also sprinkled in Cayenne pepper. I mixed vegetable oil and the spices together. I tried dipping it into the mixture, turned out well. I tried to spread the mixture with a spoon, that worked well. I tried spreading oil on them with a spoon and then putting on the spice mixture, they had a slightly weird taste to them. Dipping them in the mixture took the least amount of time. I'm going to experiment more next time with different spices. I liked the flavor, I really did. But I didn't love it.

Easy and tasty. Ate some of these with some beetroot hummus. No complaints.

I used a pastry brush and used melted ghee and coconut oil mixed with some evoo and adding a hot chili powder sprinkle! Topped with the works! Excellent chip!

Uses pre-made tortillas. This is not a chip recipe, it's just a common sense flavor idea. Disappointing.

I didn’t expect anyone to like it as much as they did.

Haven't made these yet, but when I do, I'm going to cut the chips in Halloween shapes for my party!!!!

So flavorful, comforting, and easy.

I tried this recipe today. I am on a very specific diet due to some health issues. I cant have oil or salt so, I used vegan tortillas, tossed them in ketchup mixed with the lime juice and then seasoned them. They were a little soft but they were better than anything I have found at the store that meets my requirements. Thanks for the recipe! Next time I will look for some thinner tortillas and go easier on the spray.

I used the vegan tortillas.

I made two batches and the chips were hard, not crunchy as I wanted.