• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

04.30.2017

Tortilla Chips

This spring has been a busy one, so I am reposting an oldie but goodie. Almost four years ago (!) to the day (unplanned! fortuitous!) I posted this recipe for making tortilla chips out of tortillas. Healthier than a store-bought bag of chips, and about 20 minutes in the oven. Not bad, right? Try them in these Healthy Nachos, like I do!

Make Your Own Tortilla Chips ~ My Utensil Crock

When I sit down at a Mexican restaurant, they just can’t bring (or refill) the chips fast enough. The part I do not love? With every chip – and there are always many – I think about the deep fry. So much deep fry. This cannot be rectified when dining out, but when at home, this recipe is perfect to satisfy your own craving or serve to company. I promise everyone will think you are a total chef if you make your own chips! As healthy as the corn tortillas you use, with just an added spray of olive oil and a sprinkle of salt, another benefit I have found – besides the intense crunch that stands up to any salsa soak – is portion control. The way I cut the tortillas, there are 6 wedges to one 6″ round tortilla, and I will only bake the number that I want to eat at one time.

Tortilla Chips
 
Print
Author: myutensilcrock.com
Serves: 6 chips per tortilla
Ingredients
  • 3 corn tortillas, 6" round (I prefer Whole Foods 365 Organic Yellow Corn Tortillas)
  • spray olive oil
  • pinch of kosher salt
Instructions
  1. Preheat your oven to 325.
  2. Stack the tortillas. Using a large chef's knife - or kitchen shears if you prefer - cut the tortillas in half into semi-circles. Stack the two halves together, and make two more cuts, slicing the semi-circle into three wedges.
  3. Lay the wedges on a large rimmed cookie sheet in a single layer. Lightly spray the wedges with olive oil, and lightly sprinkle the salt on top.
  4. Bake for 15 minutes, until the tortillas are slightly browned and almost crisp. Remove the cookie sheet from the oven and flip the chips over. Return to the oven and bake for 5 minutes more. Test the chips by breaking one in half - if there is any resistance, bake it for another minute or two and test again.
  5. Serve with salsa, guacamole, queso, roasted red pepper dip... the possibilities are endless.
#version#

This recipe is courtesy of my mom, which she will think is funny.

Sometimes I bake the tortillas whole, and just break it with my hands into pieces before I eat – not as pretty, but a little faster!

In a new, sealed bag or wrapped well, corn tortillas can be stored in the freezer for months – you can always have the ingredients for fresh chips available!

Update: My usual tortillas take 15 minutes to back through, but I recently made this recipe with some certified gluten free tortillas, and it took closer to 30 minutes. Just keep an eye on them until they get crunchy! 

AND: These chips are totally kid-approved. Right, SCJ?

If you liked this post, I recommend:

  • Easy Roasted Tomatillo SalsaEasy Roasted Tomatillo Salsa
  • How to: Microwave BaconHow to: Microwave Bacon
  • Potato Skins with Cheese, Chives + BaconPotato Skins with Cheese, Chives + Bacon
  • Tortilla ChipsTortilla Chips
  • Saffron OrzoSaffron Orzo
  • Matza LasagnaMatza Lasagna
  • Print
  • Email
  • Tweet

Posted In: Great Sides, Pantry, Recipe, Snacks

Reader Interactions

Tell me what you think! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

My work baking club has a running joke about wheth My work baking club has a running joke about whether something we bake would “make a good French toast the next day.” I finally tested it out with my leftover slice of last night’s cake. The results are in: it made an excellent French toast!
Hosted a very special 10th birthday dinner last ni Hosted a very special 10th birthday dinner last night. Lemon cake with raspberry filling by @susanbayles (beautiful, incredibly delicious, and gluten free 👀). We were all also obsessed with the @papyrus candles.
Why hadn’t I been to @anjufrc before? ⭐️⭐️⭐️⭐️⭐️
Goodbye brunch at @parakeetcafe. Thank you for an Goodbye brunch at @parakeetcafe. Thank you for an amazing weekend, @terahdonovan and @claytscott! Xoxo
So fun to see my cousins Cliff and Sharon in their So fun to see my cousins Cliff and Sharon in their beautiful San Diego home. And Sharon made lemon bars! 🍋
Well I know what I’m doing next weekend. Trying Well I know what I’m doing next weekend. Trying to recreate these short rib and mashed potato taquitos from @jrdnrestaurant
Late lunch at @elpescadorfishmarket - cippolini an Late lunch at @elpescadorfishmarket - cippolini and halibut fish tacos 🐟🌮
Savory scones from @wayfarer_bread Savory scones from @wayfarer_bread
San Diego eating begins… Mediterranean Feast at San Diego eating begins… Mediterranean Feast at the excellent @callierestaurant. Thank you for the hospitality @terahdonovan, @claytscott, and @seferrara! Here we have catch of the day OpF, Aleppo chicken, Egyptian carrots, papardelle with duck and sausage, mushroom agnolotti, and a dessert trio of chocolate chip tahini cookie, Meyer lemon pavlova, and Turkish rice pudding. #somuchlabneh #canitakeanyofthisaway
I made this chocolate layer cake on Friday as dess I made this chocolate layer cake on Friday as dessert for dinner with two friends. And I got to share it with so many more people over the weekend. Felt guilty to make and eat a chocolate layer cake without sharing it with my dad - next visit maybe! (Recipe @addapinch, via @amympiccolo)
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.