Name: Crispy baked homemade tortilla chips
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2 person
Ingredients: 1 wrap; 1 tsp olive oil; salt and pepper; 1 tsp spices ((choice))

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My tortilla chips are quick and easy to make. Crispy, tasty and so much healthier than the packet version, they are vegan-friendly and perfect with your favourite dips.

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Homemade Tortilla Chips

I’m a dipaphile. We love them as an informal first course for a cosy supper at home. I often rustle up a bowlful of guacamole, hummus, salsa, or a bean-based dip and serve it with something suitable to scoop it up. There are many choices: vegetable crudités, a packet of crisps, Melba toast – or these homemade tortilla chips, which are easy to make from bought wraps.

When it’s just us, I admit that we have been known to commit the ultimate dipping crime: a (gasp!) double dip. In our defence, we do flip our chip end for end, and dip the unbitten end. I’m sure purists would still be still horrified.

This recipe is very easy to make and perfect with a spicy guacamole or hearty hummus. Homemade tortilla chips (or tortilla crisps) are much healthier than the packet ones, as they are baked rather than fried.

Additionally, you can control the amount of salt, and even the greatest salt fiend is unlikely to douse them in the quantity found in the shop-bought variety. In short, they are better for your blood pressure, better for serving to children and all-round nicer.

How to Make Tortilla Chips

Step 1 – Place a pizza stone or baking tray in the oven. Preheat to 220C/425F/Gas mark 7.

Step 2 – Brush the wrap with olive oil. Cut it into strips.

Step 3 – Cut the strips into triangles.

Step 4 – Arrange on a pizza stone, or baking tray

Step 5 – Bake for about 10 minutes until golden and crisp. Keep a close eye on them, as they can become overcooked quite quickly.

Step 6 – Once they’re done, remove from the oven, allow to cool and serve with your favourite dip.

Hints, Tips & Variations for Homemade Tortilla Chips

The one thing you do have to be careful about with these homemade tortilla chips is timing. The difference between underdone and overdone is tight. When testing this recipe, we burnt a couple of batches by not being sufficiently attentive to the oven. Don’t turn your back, even for a second. If you do, they’re sure to burn! Experiment to find out exactly how long they take in your oven, and keep a close eye on them after about eight minutes.
For the spices, I’ve tried cumin, chilli, harissa or celery salt but I don’t really have a favourite, going with how I’m feeling at the time, and what works best for the dip I’m serving. I’m sure there are plenty of others that would work just as well. Experiment!

4.95 from 18 votes

Make your own crispy tortilla chips, easily made from wraps and perfectly ready for you choice of dip.

Crispy baked homemade tortilla chips

Prep Time

2 mins

Cook Time

10 mins

Total Time

12 mins

These are the best homemade tortilla chips - crispy, tasty, healthier than the packet version, and perfect with your favourite dip. Made in minutes too! Vegan.

Course: Appetizer

Cuisine: Bread, Snack

Keyword: homemade tortilla chips

Servings: 2 person

Calories: 68 kcal

Author: Helen Best-Shaw

Ingredients

1 wrap
1 tsp olive oil
salt and pepper
1 tsp spices (choice)

Instructions

Place a pizza stone or baking tray in the oven. Preheat to 220C/425F/Gas mark 7.
Brush the wrap with olive oil. Cut it into strips, and then cut each strip into triangles. Sprinkle with salt and pepper and your choice of spice, if wanted. Try cumin, chilli, harissa or celery salt.
Place on the pizza stone and bake for about 10 minutes until golden and crisp.

Recipe Notes

When baking your tortilla chips, watch them very carefully. They can go from underdone to burnt in a matter of seconds.
Experiment with different spices to find the flavours you enjoy.

Nutritional Information

This recipe is 4 Weight Watchers Smart Points per portion

Nutrition Facts

Crispy baked homemade tortilla chips

Amount Per Serving

Calories 68 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Sodium 103mg 4%

Potassium 23mg 1%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 1g

Protein 1g 2%

Calcium 2.2%

Iron 3.7%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally posted in July 2017, but was rewritten and republished with new photos, step by step instructions and hints & tips in August 2019.

Serve these homemade tortilla chips with my Yogurt, Pomegranate Molasses, Mint & Tahini Dip