Baked Tortilla Chips

2 Comments
3 minutes
September 30, 2022
Carole Jones

As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

Click HERE to see all the posts in this series!

Kids in the KitchenEvery summer, I am amazed at the amount of food my kids cruise through on a daily basis.  I’m not sure what it is about summer that creates this never-ending hunger but my food budget has to be increased at least by 25% during the months my kids are out of school.

As I have mentioned before, I am quite specific as to what snacks are free reign in the Jones household:  fruit, veggies, cheese, yogurt and nuts.  I used to have what I called the “snack cabinet” and it was full of crackers, pretzels and other forms of carbs.  About 2 years ago, I ditched the snack cabinet and switched to the above mentioned list.  It was a bit rough those first few weeks but now it is just what the kids reach for when it is snack time.  I should have done it years ago when my older kids were little.
DSC_0015Every once in a while, I will throw in a special surprise snack just to keep things fun.  This week, I had my girls whip up these homemade Baked Tortilla Chips for a special treat.  My four year old especially loved “painting” on the canola oil over each tortilla, while my ten year old took care of the cutting and baking portion of the recipe.

Baked Tortilla ChipsIf you are expecting chips that are just like the deep fried ones, you will be disappointed.  These are thicker but wonderfully crunchy and have an amazing toasted flavor.  At first bite, my kids had a couple weird looks on their faces because they were expecting deep fried chips, but there was not one crumb left at the end.  They even wanted more after the original batch was polished off.  These will definitely be making another appearance as a special snack!

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Baked Tortilla Chips

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Ingredients

  • Corn tortillas
  • Canola oil
  • Salt

Instructions

  1. Preheat oven to 375 degrees. With a pastry brush, cover both sides of each tortilla with some oil. Stack the oiled tortillas together and then cut them in half and then each half into three triangles for a total of 6 chips per tortilla.
  2. Place tortillas in a single layer on a cookie sheet and generously salt the tops. Bake in the oven for 7 minutes and then flip the chips over. Return to the oven until brown, about 5-7 more minutes. Allow to cool completely before serving. Your chips should be crisp, if they are not, they need to bake longer.

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

2 comments

Mae Peer
5 years ago

I have made these several times but I cut the tortillas into 8 pieces each. I get smaller chips but being on W.W. it is better for me. Love them.

Carole
5 years ago

That is a great way to make it work for you! Glad you love them too Mae!

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