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    Home » By Category » Appetizers & Snacks

    Published: Feb 14, 2014 · Modified: Jan 22, 2021 by Usha Rao

    Semi Homemade Corn Tortilla Chips

    A quick and easy semi homemade corn tortilla chips are a must for any party. These are ready in less than 15 minutes with only 10 minutes of bake time!

    Semi homemade corn tortilla chips in can and a bowl of chili powder on far end.

    Update, Jan 2018 - Old images edited and resized to fit current template. The post is also optimized for SEO.

    Semi homemade corn tortilla chips

    For the month of January, Sharanya the host of Home bakers challenge for this month, gave us 6 bakes to choose from. All the bakes were tempting and I chose to do a the only savory bake on the list, home baked corn tortilla chips.

    Semi homemade corn tortilla chips

    These chips are perfect to munch on. I made the chips with a pack of small corn tortillas and was munching on them all day. The chips were gone in a day! Home Bakers Challenge is an event started by Priya.

    A baking sheet of semi homemade corn tortilla chips.

    How to make Homemade Corn Tortilla Chips

    Source: The Kitchen
    Total Time: 20 minutes
    Preparation: 10 minutes
    Bake Time: 10 minutes
    Serves: 2 -3 people

    Ingredients:

    • 1 pack Corn Tortillas (I used small white corn tortillas)
    • ½ tbsp. Vegetable or Canola Oil or as required
    • ¼ tsp. Salt + ¼ tsp. Chili Powder (can use spices of your choice)

    Preparation:

    • Pre-heat the oven to 350 F.
    • Place a tortilla on a cutting board or a plate. Brush the top of the tortilla with oil. I used my fingers to spread the oil but a brush would work perfectly.  Make sure the edges are oiled properly.
    • Place another tortilla on top of the first tortilla and brush the top of the second tortilla with some oil. Repeat this step until all the tortillas are stacked and oiled on one side.
    • Using a sharp knife, cut the tortillas into wedges. First cut it into half, and then cut each half  again into another half. Do it four times and should have a stack of eight wedges.  I cut the stack into 8 stacks of wedges but can be cut into 6 as well.   Stacking the tortillas makes it easy to cut all the tortillas at once.
    • Take two large cookie sheets and thinly apply oil.
    • Place the wedges on the cookie sheet, with oiled side facing up and un-oiled side touching the oiled cookie sheet.  Slight overlapping of the wedges is fine.
    • Sprinkle spice mixture on the tortilla wedges, making sure all the wedges are lightly seasoned.
    • Bake in the middle rack for 8-12 minutes or until tortilla wedges/chips are crisp. I baked both the trays at once, one in the middle rack and the other right below the middle rack (the last second rack). Check after 8 minutes to make sure the chips are not burned.
    • Turn the sheet around and continue to bake. The chips are done when the edges are dry & crisp, and lightly lifted from the tray. The center might be soft but will crispen  as it cools.
    • Remove from the oven and cool. Once completely cool, store in an airtight container.
    • Serve chips as it is or with salsa, guacamole, avocado cottage cheese dip or dip of ones preference.

    Note:

    • Temperatures vary from oven to oven, check the baking times the first time you bake these chips.
    • I baked for 10 minutes and the chips in the bottom second rack were crispier than the ones baked in the middle rack. However, the chips in the middle rack did become crispier as they cooled. The next time I bake these chips, I would bake the chips on the middle rack for an extra minute or two.

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    1. Suja Ram says

      February 01, 2018 at 2:32 am

      Thats an interesting way to use up left-over Tortillas. Lovely pics which brings out the crispiness of the Nachos..

      Reply
    2. Sapana Behl says

      January 31, 2018 at 5:56 am

      Home made version is always best than the store bought ones. Love the bright and airy pictures.

      Reply
    3. Rafeeda - The Big Sweet Tooth says

      January 28, 2018 at 3:30 am

      That's a nice way of making nachos at home, if you don't want to use your tortillas to make quesedillas or enchiladas... Lovely clicks too.. just so awesome with some cheese sauce!

      Reply
    4. Priya Kumar says

      January 27, 2018 at 1:55 am

      wow I loved this idea of tortilla bread converting into nachos. a new idea altogether. Looks very crispy as well. and I remember your guacamole dip... pass me some please.

      Reply
    5. Harini-Jaya R says

      January 26, 2018 at 9:27 pm

      This is such a useful recipe. I shall bookmark it for when I have some leftover tortillas.

      Reply
    6. sangeetha priya says

      February 17, 2014 at 4:25 pm

      Super crispy chips, me too thought of making this n finally ended with blondies 🙂

      Reply
    7. Pavani says

      February 15, 2014 at 6:20 pm

      Tortilla chips turned out perfect.

      Reply
    8. Harini says

      February 15, 2014 at 11:00 am

      Very helpful recipe,must try,happy to follow,would be really glad if you visit me n follow me back 🙂

      Reply
    9. Sandhya Ramakrishnan says

      February 14, 2014 at 9:00 pm

      Looks so crisp and light! I wanted to make this today, but was not ready to brave out the snow. Should try it sometime..

      Reply

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