This homemade tortilla chips recipe is made with only 2 ingredients plus salt and are perfectly salty and crunchy - ready to dip into salsa, guac or queso!
Prep: Pre-heat oven to 350°F. Stack all tortillas together and cut tortillas into wedges.
Arrange: Spread the tortilla wedges on a baking sheet in a single layer. Spray with oil and season with salt.
Bake: Bake in oven for 7 minutes, watching carefully. Flip the tortilla chips, season the other side with oil and salt and pop back in the oven for 6 more minutes or until golden brown.
Season: Remove from oven, season again with salt if desired and enjoy immediately.
Notes
Storage: Store leftover tortilla chips in an airtight container or ziplock bag for up to one week at room temperature.Helpful tips:
Don't overcrowd - Arrange the tortilla wedges in a single layer on the baking sheet to allow for even baking.
Coat evenly - When spraying the tortilla wedges with avocado oil, ensure even distribution to achieve that perfect crispness.
Use bottled oil - If using liquid flavoring like lime juice and hot sauce, it's best to combine it with the oil first and use a pastry brush to coat the tortilla triangles evenly.
Watch carefully while baking - Keep a close eye on them while they are in the oven and bake until golden brown. Ovens vary, and overcooking may result in burnt chips but you also want them baked well, or they will be chewy.
Make clean-up a breeze - Line the baking sheet with parchment paper for easy clean-up.
Season with salt immediately - For an extra touch of saltiness, season with a little bit more salt as soon as they come out of the oven.
Revive stale tortilla chips - Pop them in a 350°F preheated oven for 5-10 minutes to refresh the chips and make them crispy again.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.