Oven Baked Tortilla Chips

My name is Catherine, and I’m a snackaholic.

I’m all about the snacks. You name it…tapas, appetizers, dips, hors d’oeuvres, they are all my weakness. I much prefer to have an assortment of light bites rather than a full dinner, but in a house with two men ages 41 and 17 that doesn’t necessarily always cut it at dinner time. But on the weekends or during Sunday game time I can indulge my affinity for assorted snacks.

So I love a good dip. And since I love a good dip, I’m pretty picky about the chip that gets paired with said dip. I have a few brands I’m particularly fond of, but occasionally I’ll opt to make my own oven baked tortilla chips. I love these because I don’t just make a plain chip, these get seasoned and are super flavorful and pair really nice with a cool dip. You can leave the seasonings off and just salt them if you’re looking for a basic chip. The amount of seasoning really varies to what your taste is, I recommend making one batch first, trying them, and seeing if you’ve nailed it the first time or if you need to increase of decrease the quantities.


Each flour tortilla will yield 8 chips
-8 flour tortillas (do not use corn, I find they become chewy not crunchy!)
-vegetable oil
-garlic powder
-onion powder
-sea salt (you can use regular table salt, but I find the ground sea salt texture is best)
-cayenne pepper (optional)

1. Turn your oven to broil on high.

2. Poke each tortilla several times with a fork. Brush each tortilla with about 1/2 teaspoon of oil enough to moisten the the whole tortilla but you don’t want to have pools of oil on top. Sprinkle each tortilla with your desired amount of seasonings. I typically do 1/8 teaspoon of garlic powder and salt, then a dash of the onion powder and paprika, and a pinch of cayenne pepper. Certainly at more cayenne if you want a spicy chip. With a pizza cutter, cut into 8 triangles.

3.  These are rapid cook chips since it’s on broil, it helps to make a big batch in a matter of minutes, but it means you REALLY gotta watch these and time them as they are broiling. The difference between deliciously crispy chips and incinerated pieces of black triangles is about 2 seconds. So, broil each batch for 1 minute and 30 seconds. That’s it, if your broiler isn’t as strong as the one in my oven you can go a few more seconds until they are golden browned and crispy. If you prefer a slower cook, you can bake at 350 for 7 minutes, flip and cook another 7-8 minutes.

A Seasoned Greeting Original 

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