Baked Corn Tortilla Chips

I grew up eating baked corn tortilla chips. My mother made them purposely whenever she served up chicken tortilla soup. She seasoned them with a dash of salt and served them crisp and hot, fresh from the oven. We used them to scoop up the soup, rarely needing to pick up our spoons. The first time she made them I was in awe. Though I eat tortilla chips all the time, I never made the connection between the chips in the bag and an actual tortilla sitting on a baking sheet.

You could say it was a revelation of sorts.

While this may be a new idea to some of you, for others it is a reminder that you can and should make your own corn chips. They can be made sweet with a dash of cinnamon and sugar or savory with spices and herbs. I made three different types of chips when I set out to bake them yesterday. The first were made with a light sprinkling of salt and a dash of freshly grated Parmesan cheese. The second group I sprinkled with a few dried Italian herbs. The third group of corn chips was seasoned with dash of seasoning salt (Lawry's brand). Though these are just a few ideas, I imagine that freshly cracked pepper would go perfectly on just about everything.

Be careful when seasoning the chips, however. A little salt goes a long way.

While I enjoy them with a bowl of chicken tortilla soup, they certainly wouldn't go amiss with a bowl of hot and hearty chili. These tortilla chips are also lovely dipped into a dish of homemade salsa or a warm pot of spicy queso.

You may be having a Super Bowl party, looking forward to the big game to cheer on your favorite team. Or you may be in my shoes, excited for chips, chili, and sitting down to the best commercials of the year. Whatever end of the spectrum you fall, I hope you enjoy your evening and definitely eat your fair share of salsa.

How would you personalize your corn chips?

These Baked Corn Tortilla Chips are crunchy, fresh, and come straight from your oven. They are easy to make—simply cut a corn tortilla into strips or pie wedges, lightly spray with cooking oil and season however you please. After spending a few minutes in the oven, they come out crisp, hot, and ready to eat. Not only are these chips healthy because they are baked, but they are equally at home near a bowl of dip or a bowl of soup.

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Baked Corn Tortilla Chips

Corn Tortillas
Oil-based cooking spray
Seasoning (salt, herbs, cheese, etc—be creative!)

Preheat oven to 350 degrees F (180 degrees C).

Using a pizza cutter (or sharp knife), cut each corn tortilla into 8 equal pie slices. Arrange on baking sheet and lightly spray with cooking spray. Sprinkle with seasonings and bake for approximately 15 minutes, or until chips are crisp to the touch.

Comments

[amy tong]

These chips look so good! I can munch on them any time, any day. I love your varieties too. I think I would love a herb and cheese combo! :P

[Becca]

Even though these are just baked corn tortillas, they still look really good. I like my tortillas lightly salted, but I woulodn't mind trying some melted cheese on a coupe or some cinnamon sugar :)

[laurel]

mmm. i have one tray in the oven right now with tony chachere's sprinkled on them, and another tray ready to go. for that one, i dissolved some salt in lime juice, then dipped each tortilla piece in the juice. mmm.

[Katrina @ Warm Vanilla Sugar]

Mmm I love baking tortillas! Yum!

[myfudo]

Yeah! I think it is high time i make my own tortilla chips...I am ready with my favorite chili- tomato dip. Thanks!

[Ashley]

Yum!!! So simple. Why have I never done this??

[Bobbi]

This is my go-to move for leftover corn tortillas, but I never thought of glamming them up like this. Those salt and Parmesan ones sound divine. Thanks!