Who doesn’t love chips? Why not make your own adding your favorite seasonings like Ranch, Taco, powdered cheese, etc.? Use homemade or store-bought flour tortillas, bake them plain, or add savory or sweet seasonings and enjoy! Making homemade tortilla chips is easy to do and a great way to use up some of those spices hanging out in the pantry.
Why Make Your Own Tortilla Chips?
Homemade tortilla chips are very easy to make and can be customized to fit your flavor preferences. So many options! In fact, if you ever find yourself out of chips for guacamole or salsa, you can quickly make your own. This has happened to me more than once! I routinely find I’m happy knowing I have tortillas in the freezer. Whew! Homemade chips make great little appetizers for guests or after-school snacks for kiddos (or adult kiddos). 😉
3 Baked Flour Tortilla Chips
In this post, I’m sharing my 3 baked flour tortilla chip recipes. Now, I’m not a fry-in-oil kind of person, so I only bake my chips. However, you can fry your tortillas in oil and then season them once they have been removed from the oil and drained but still hot.
My simple baked tortilla chip version has just oil and salt. My savory Mexican seasoning tortilla chips include a quick homemade seasoning (cumin, chili powder, and garlic powder) from the pantry, a little salt, and oil. And my sweet Churro seasoning tortilla chips are coated in melted butter and topped with cinnamon and sugar. All are great for snacking and consuming with an appropriate savory or sweet dip.
What Do All 3 Tortilla Chip Recipes Have in Common?
The Flour Tortilla Base
For all 3 versions, you need some flour tortillas that are either store-bought or homemade. I used my homemade flour tortillas in these recipe. I find that flour tortillas work very well and better than corn tortillas in these baked chips. The corn tortillas either didn’t have the crunch I wanted, or they were too hard and almost teeth breaking. However, flour tortillas produce the crunch and texture expected in a chip.
The Fat & Seasoning
Then, there is the flavor. We just customize the flavor profile which basically includes a liquid fat and seasonings. It’s that simple! You can be a little adventurous by combining and mixing spices that you like.
Number of Tortillas Used
Use as many tortillas as you need or want in any of the 3 recipes. You can get 8 triangle chips from 1 tortilla, the bigger the tortilla, the bigger the chip. You can use cookie cutters for different shapes or cut strips for tortilla strips. But 6-10 tortillas accommodate the flavor quantities in each of the following recipes to yield at least 48 chips from 6 tortillas. You can prepare the seasonings and use as much or as little as you need saving the remaining for a later use.
Preheat Oven & Prepare Pan the Same Way
Regardless of the tortilla chip recipe, begin by preheating the oven to 400˚F (204˚C). Line a large baking sheet (17×12) with parchment paper or a Silpat. You may prefer to have 2 baking sheets ready to go depending on the number of chips you’re baking. However, if you only have one baking sheet, just remove the chips after they bake and add a new batch to the pan and bake. You can use the same parchment paper from one batch to another.
Bake them ALL the Same Way
Place the cut tortillas in an even layer without overlapping. They can touch if you want to pack your baking sheet, but a very small space between is better to ensure an even crunch. Bake for a total of 10 minutes flipping each chip at the halfway mark (5 minutes). The chips should lightly brown and be crunchy, which I find 10 minutes total the perfect time.
Simple Flour Tortilla Chips- Ingredients & Prep
Simple Flour Tortilla Chip Ingredients
For the simple flour tortilla chips, you’ll need flour tortillas, oil (any kind, olive oil works for me), and salt. For an even simpler version, just use tortillas without any fat or seasoning and bake them as described in the oven or toaster oven, which I find handy.
Simple Flour Tortilla Chip Prep & Bake
Rub or brush each side of a whole tortilla with oil and sprinkle salt on both sides. Use only enough oil to evenly coat the tortilla and for salt to stick. Stack seasoned tortillas and cut into traditional tortilla chip triangles, strips, or whatever shape you want. For triangles, cut tortillas into wedges like pizza or pie slices. Bake in a single layer on a lined baking sheet at 400˚F (204˚C) for 10 minutes turning over each chip at 5 minutes. Then, eat and enjoy!
The following visual steps apply to each recipe.
Simple Flour Tortilla Chips: Final Product
The simple flour tortilla chips look like regular flour tortillas. They are crunchy and snap when broken. The coarse salt is visible and adds texture and flavor to each chip.
Savory Mexican Seasoning Tortilla Chips: Ingredients & Prep
Savory Mexican Seasoning Tortilla Chip Ingredients
For the savory Mexican seasoning tortilla chips, you’ll need flour tortillas, oil (any kind, olive oil works for me), salt, cumin, chili powder, and garlic powder. I like the combination of these flavors together, but you can totally change up the spices. 😊
Savory Mexican Seasoning Tortilla Chip Prep
To make the seasoning, sift 3 teaspoons of cumin, 3 teaspoons of chili powder, and ¾ teaspoon of garlic powder into a small bowl and stir well with a spoon. Use only as much as you need depending on the number of tortillas you’re baking.
Rub or brush each side of a whole tortilla with oil. Use only enough oil to evenly coat the tortilla and for the seasoning to stick. Sprinkle salt and the Mexican seasoning on both sides. Stack seasoned tortillas and cut into traditional tortilla chip triangles, strips, or whatever shape you want. For triangles, cut tortillas into wedges like pizza or pie slices. Bake in a single layer on a lined baking sheet at 400˚F (204˚C) for 10 minutes turning over each chip at 5 minutes. Then, eat and enjoy!
Savory Mexican Seasoning Tortilla Chips: Final Product
Check out the seasoning color. You can spot the different seasonings (dark reddish brown is the chili powder and standard brown is the cumin) and salt. This is also a crunchy chip that snaps when broken. Adding seasoning to both sides enhances the overall flavor of the chip.
Sweet Churro Seasoning Tortilla Chips: Ingredients & Prep
Sweet Churro Seasoning Tortilla Chip Ingredients
For the sweet Churro seasoning tortilla chips, you’ll need flour tortillas, butter, cinnamon, and granulated sugar. I like the richness of the butter combined with the cinnamon and sugar, like a cinnamon roll.
Sweet Churro Seasoning Tortilla Chip Prep
To make the seasoning, in a small bowl, stir together 2 teaspoons of cinnamon and 2 tablespoons of granulated sugar. Use only as much as you need depending on the number of tortillas you’re baking.
Rub or brush each side of a whole tortilla with melted butter (butter that’s diced and heated in the microwave for 20-30 seconds until melted). Use only enough melted butter to evenly coat the tortilla and for the seasoning to stick. Sprinkle Churro seasoning (cinnamon and sugar) on both sides. Stack seasoned tortillas and cut into traditional tortilla chip triangles, strips, or whatever shape you want. For triangles, cut tortillas into wedges like pizza or pie slices. Bake in a single layer on a lined baking sheet at 400˚F (204˚C) for 10 minutes turning over each chip at 5 minutes. Then, eat and enjoy!
Sweet Churro Seasoning Tortilla Chips: Final Product
The image below shows a clear view of the granulated sugar and cinnamon. I like to use coarse granulated sugar, like cane sugar, in this recipe. The sugar crystals add to the visual appeal providing a bit of sparkle and texture. As with the other chips, this recipe also produces a crunchy product with a snap.
How to Store Homemade Tortilla Chips
All of these chips can be stored in an airtight bag or container at room temperature for several weeks. They should maintain their crispiness.
Mexican Baked Flour Tortilla Chips: Final Thoughts
Eat the simple and savory chips with dips like guacamole, salsa, and cheese or bean dip. Use them as a nacho base or in a taco salad. They are a filling snack by themselves, too. The sweet Churro chips are also great eaten alone or like a Churro dipped in chocolate sauce or dulce de leche for a sweet snack or dessert. Keep a stash of homemade or store-bought tortillas in the freezer. Whenever you get a hankering for a savory or sweet crunch, simply season a tortilla (or more), cut, bake and enjoy.
Mexican Baked Flour Tortilla Chips: Baker’s Perspective
Homemade tortilla chips have saved my hide a few times after running out of chips for dips or not having any when I thought I did. I find standard flour tortillas are a great staple to keep in the freezer as they make super simple quick meals or snacks when you have nothing else or don’t want to think.
All of these recipes use typical pantry ingredients and can be modified to fit flavor preferences and spice availability. The steps are easy with the most difficult being cutting the tortillas… and that’s not hard! 😉 I’ve been making tortilla chips for years; granted they are not my staple chip, but they are great on occasion and add a little variety to the usual. Give them a try sometime.
Mexican Baked Flour Tortilla Chips: Baker’s Perspective
My husband, Scott, provides his perspective on the taste and texture of each chip. Overall, he thought the crunch of each chip from each recipe was good and appropriate for a chip. He liked the coarse salt on the simple chips as it gave a pleasant hit of saltiness on the tongue.
The Mexican seasoning was actually quite subtle (enjoyable) and not overpowering but provided a nice flavor profile to a simple chip. Thus, it would be fine eaten with a dip.
While he enjoyed the sweet Churro seasoning chips, he described them as not too sweet. If eaten alone, the Churro chips would be more of a mild sweet snack. With this, the mildly sweet Churro chips would go well with a sweet dip making it a satisfying dessert. He enjoyed them all. 😊
Check out my YouTube video on ins and outs of making each of these chip’s recipes. “Savory & Sweet Mexican Flour Tortilla Chips: Simple, Savory Mexican, & Sweet Churro“
Simple Mexican Tortilla Chips
Ingredients
- 6-10 flour tortillas (select your preferred size & number; 8 chips per tortilla) store-bought or homemade
- 2-3 tbsp oil olive oil, avocado, canola, grapeseed, etc.
- 1-2 tsp salt coarse salt adds texture, but any salt will work
Instructions
- Preheat oven to 400˚F (204˚C). Line a large baking sheet (17×12 inches) with parchment paper or a Silpat.
- Rub or brush each side of a tortilla evenly with oil. Use enough oil so the salt sticks but no more. Sprinkle salt on both sides. Stack tortillas and cut into wide strips or traditional chip triangles. For triangles, cut tortillas into wedges like pizza or pie slices.TIPS: For easier cutting, stack cut tortillas and continue to cut until desired size is reached. Go easy on the salt, since there will be some on both sides of each chip.
- Place the cut tortillas in an even layer without overlapping. Bake for 10 minutes flipping each chip at 5 minutes. Chips will brown a little and be crunchy.
Video
Notes
Savory Mexican Seasoning Tortilla Chips
Ingredients
- 6-10 flour tortillas (select your preferred size & number; 8 chips per tortilla) store-bought or homemade
- 1½ tsp salt
- 3 tsp cumin ground
- 3 tsp chili powder
- ¾ tsp garlic powder
Instructions
- Preheat oven to 400˚F (204˚C). Line a large baking sheet (17×12 inches) with parchment paper or a Silpat.
- Sift cumin, chili powder, and garlic powder into a small bowl and stir well with a spoon. Use only as much as you need depending on the number of tortillas you want.TIP: Cover any leftover spice mix and store at room temperature. Use leftover spices to make more tortillas at a later date, or use to top any Mexican dish or mix with ground beef like taco seasoning.
- Rub or brush each side of a tortilla evenly with oil. Use enough oil so the seasonings stick but no more. Sprinkle salt on both sides. Then, sprinkle Mexican Seasoning on both sides. Stack tortillas and cut into wide strips or traditional chip triangles. For triangles, cut tortillas into wedges like pizza or pie slices.TIPS: For easier cutting, stack cut tortillas and continue to cut until desired size is reached. Go easy on the salt, since there will be some on both sides of each chip.
- Place the cut tortillas in an even layer without overlapping. Bake for 10 minutes flipping each chip at 5 minutes. Chips will brown a little and be crunchy.
Notes
Sweet Churro Seasoning Tortilla Chips
Ingredients
- 6-10 flour tortillas (select your preferred size & number; 8 chips per tortilla) store-bought or homemade
- 4 tbsp melted butter heated in the microwave for 20 seconds or so until melted
- 2 tsp cinnamon ground
- 2 tbsp granulated sugar coarse granulated adds texture but any sugar will work
Instructions
- Preheat oven to 400˚F (204˚C). Line a large baking sheet (17×12 inches) with parchment paper or a Silpat.
- In a small bowl, stir together cinnamon and sugar. Use only as much as you need for the number of tortillas you want.TIP: Cover any leftover spice mix and store at room temperature. Use leftover spices to make more tortillas at a later date, or use in French toast, oatmeal, hot chocolate, etc.
- Rub or brush each tortilla evenly with melted butter on both sides. Use enough butter so the seasonings stick but no more. Sprinkle Churro Seasoning on both sides. Stack tortillas and cut into wide strips or traditional chip triangles. For triangles, cut tortillas into wedges like pizza or pie slices.TIP: For easier cutting, stack cut tortillas and continue to cut until desired size is reached.
- Place the cut tortillas in an even layer without overlapping. Bake for 10 minutes flipping each chip at 5 minutes. Chips will brown a little and be crunchy.
Notes
Interested in other flatbread recipes? Check these out!
Mexican Corn Tortillas w/DIY Tortilla Press
Classic Italian Focaccia Flatbread
Unleavened Bread Gluten & Gluten Free Versions
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