Homemade Tortilla Chips Recipe (Super Easy)

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How to make tortilla chips

How to Make Tortilla Chips the Easy Way

Perfect for nachos! Baking up your own tortilla chips can be nice for a few reasons – you can customize them to your liking, adapt for food allergies or sensitivities, or make them healthier, and they are easy and cheap. Especially cheap if you make your own tortillas!

flour tortillas cut into triangles

Step 1. Cut Your Tortillas

Pizza cutters are so handy. I use them to cut quesadillas, pancakes for the little kids, breadsticks, pizza (of course), and more. Handy, I tell ya.

You can pretty much use any type of tortilla for these baked chips. I have used whole wheat, corn, and white flour tortillas before with success. High fiber tortillas are a great substitute for those store-bought tortilla chips!

Homemade tortilla chips on baking sheet

Step 2. Bake Your Tortilla Chips

Baking time for these homemade tortillas chips may vary, so keep an eye on them – they can burn real fast! Once cooled, you can eat them up or store them in an airtight container at room temperature.

For a sweet version, you could try using melted butter instead of the oil, and sprinkling cinnamon and sugar in place of the salt and pepper.

Note: Sophie recommended dipping the tortillas in water, or spritzing them with water, then patting them dry before placing them on the pan. Then she used the oil, salt, and pepper, and so on. I haven’t tried the water before, but please let me know if you have and if it is worth doing!

Homemade tortilla chips

Final Thoughts

Enjoy this nice and easy recipe! These tortilla chips are perfect for Buffalo Chicken Nachos! They’re also great with a nice bowl of salsa (find some amazing salsa recipes below).

Homemade tortilla chips recipe

Salsa Recipes:

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Tortilla chips from flour tortillas

How to make tortilla chips

Homemade Tortilla Chips Recipe (Super Easy)

Quick homemade tortilla chips with tons of possible variations.
5 / 5 ( 1 Review )
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 6
Adjust Servings: 6


  • Baking sheet


  • 12 Tortillas
  • Olive oil
  • Salt and pepper


  • Preheat oven to 450°F/230°C.
  • Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Cut the tortillas into wedges or strips, placing them in a single layer on the prepared baking sheet.
  • Spritz with olive oil. (Or you can brush olive oil on before cutting the tortillas.)
  • Then sprinkle each tortilla piece evenly with salt and pepper.
  • Bake for 8-10 minutes, rotating pan halfway through, if needed, until light golden brown.
  • They can begin to burn quickly, so keep an eye on them!

Recipe Notes

You can use more or less tortillas.


Calories: 181kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Sodium: 412mg | Fiber: 1g | Sugar: 3g

Meal Type: Appetizers and Snacks, #StayHome, New Year's Eve, Super Bowl Party, Clean Eating
Categories: Finger Food and Dips, Healthy, Mexican, Oven

Comments & Reviews

  • You can put a little lime juice in the water, too, which gives them a nice flavor. I also like mine sprinkled with a little chili powder.

  • Great recipe. I’m going to have to try it. We love tortilla chips at our house. Thanks for sharing.

  • Julie, from your comments (I’m assuming they’re all from the same Julie, correct me if I’m wrong), it sounds like you are totally into homemade things.

    I’m thinking about making my own granola. Do you do that? Do you have a favorite recipe you could share? My husband would be over the moon. He loves granola!

    And, have you done homemade baby food? I’d be interested to hear about that as well if so. Thanks!

    • I think there’s another Julie on here, too, but yes I really like to cook and do it a lot. I have made my own granola, and I actually came across a Crock-Pot recipe for it a few days ago that I was thinking of trying. Otherwise I usually use this recipe https://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html. You can make a lot of substitutions, such as using honey instead of maple syrup and using different nuts (or no nuts), etc. My mom has a great recipe for this cherry-almond granola that I love. I’ve never got the recipe from her since I usually just eat her granola, but I could probably get it if you’re interested.

      I have made homemade baby food, too. We always have a big garden, so last year I pureed and froze (in ice cube trays) a bunch of the stuff from our garden along with some of the fruit I always buy (since I do a lot of canning and freezing and dehydrating anyway, I buy A LOT of Idaho fruit during the summers), and then I could just pull out an ice cube of blueberries to mix into his cereal or whatever. I’ve never gotten very fancy with it, though–just basic pureed fruits and veggies. Now that’s he is almost a year old, I often just mash up whatever we’re having into some kind of texture that he can chew. I think I still have some blueberry ice cubes in the freezer. But I’ll just use them to make smoothies now.

    • AJ, here’s a recipe for granola that is awesome! It tastes more like cookies than cereal. I use half the sugar so it’s not so sweet.


      • Thanks you guys! I know I could find recipes online but I wanted to get some I know are good so I don’t waste my ingredients and find out we don’t like it. I’m totally going to make some.

  • I make these, but have never soaked them in water…interesting 🙂 I just cut up corn tortillas, spray with pam spray, toss on a baking sheet and sprinkle salt on them. Mine can be a bit hard for the little ones to eat as they can get very sharp – I’ll have to try the water trick and see if that makes them better.

    • Oh, not soak – but dunk or spritz…got it and will try. I’m assuming you use corn tortillas or do you also use flour?

      • Ive never actually done them with corn, only flour tortillas. But I need to try corn because I am trying not to eat wheat!!

        • try the corn 🙂 sometimes I do small strips and store in a bag to toss on soups, salads, in chili’s, etc. My kids love to eat them, I just find they can be very chewy and/or have real sharp corners that could cut your mouth – I’m hoping the water trick helps with that. I’ll have to try them with the flour tortillas – I bet they’d be good with butter and cinnamon sugar too 🙂

          • Oooh. that would proably make them taste like the things you get at Taco Time that have cinnamon and sugar. Yummy!! See, I am not very creative. Give me a recipe and I am a master at perfecting it and making it perfectly, but I don’t come up with many ideas from scratch. I will have to try the corn. The strips is a good idea. Thanks for your ideas!!!

  • Interesting idea. With mine, i just brush a little olive oil on the whole tortillas then stack them up, cut into wedges and put the wedges on the cookie sheet. Sprinkle the wedges with a little salt, or cajun salt, and then bake at 425 for about 5 to 10 minutes. You have to watch them, as at that heat they can burn real quick, but are really tasty and my 3 and half year old loves em!

  • I think the water trick is to hydrate the corn a little bit so that the texture comes out better.

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