36 Reviews of Homemade Tortilla Chips

From: Anu

On May 13, 2002

I sprayed one side each of 2 flour tortillas with cooking spray, cut them into eighths and baked them on a baking sheet that was also sprayed with cooking spray. I baked for 10 minutes at 350 F, but I wasn't sure if they were done, so I let them sit in the warm oven for another 5 minutes. They turned out perfect! Thanks for this easy recipe!

From: flower7

On Jan 27, 2005

My family has been making tortilla chips like this for many years. We usually use cooking spray and add a little coarse salt on top. Also easy to cut up with kitchen shears. Excellent!

From: Roosie

On Nov 12, 2003

YAY! What's not to love? These are easy, economical and healthy! I hate fried foods- they make me feel ill, but these are great- I can eat as many as I want without feeling queasy! I made these to go with SueL's Black Bean Dip (#38564) and they were sooo yummy- I am going to have to use them on some leftover homemade salsa I have in the fridge as well. I was worried that they might be fragile and break in the dip, but I think they're actually much sturdier than regular store-bought tortilla chips. I mixed some lime juice with my oil that I spread on them and sprinkled with a mixture of salt, garlic salt, cumin and chili powder. Yummy! I will make these again and again and again and again and again!

From: KC_Cooker

On Jan 27, 2005

To quote my 3 year old after his first bite... "Deeeeeeelicious!" This were so easy to make and are very tasty. I used olive oil and cut the tortilla stack up with my kitchen shears, which was very simple. I addedd a little bit of coarse salt for flavoring and we were set. I've made these before on a baking stone, and that's a delicious way to bake them as well. Perfect! Thank you for sharing this quick and easy recipe!

From: karen in tbay

On Jan 9, 2005

So much better than store bought - I used frozen corn tortillas and the ones we sprinkled on the extra spices were much better.

From: spatchcock

On May 25, 2002

These are great! Like Anu, I used nonstick cooking spray on them. I also used some jalapeno-flavored seasoning I had on hand and dusted it over the top of the chips before I put them in the oven. They came out tasting like tequila-lime tortilla chips!! (I used flour tortillas, and cooked them till the browned.) We ate them with homemade salsa.

From: Boxerwing

On Mar 13, 2004

These were so easy and so fast too! I sprinkled some Emeril's Essence on the chips before baking for added flavour. I found I didn't have to oil the pan before I put the chips on, and they didn't stick. Delicious! Note: a bag of 10 large flour tortillas made A LOT of 2" square chips!

From: Cookiegirlandi

On May 5, 2006

YUM! I whipped up a batch of flour tortillas with sea salt and cayenne pepper. Dipped into hummus. Great basic instructions, thanks!

From: twissis

On Mar 31, 2007

This recipe was way too much fun to make! I needed some tortilla chips for a recipe & did not want to buy a big bag. So I ran amuk in my kitchen w/my pastry brush + olive oil & used 8-in flour torillas to make 6 diff combos including ... plain w/salt ... lime juice w/salt ... taco seasoning ... garlic/Parmesan ... & Montreal Steak Seasoning. Last but not least, I used butter w/cinnamon sugar! Sticking was not a prob using my ungreased baking sheet & they all tasted great! Thx for sharing this little recipe w/a big impact!

From: Chocoholic Pat

On Jul 17, 2006

Mmmmm! I love these chips. Before putting the oiled tortilla wedges into the oven, I like to sprinkle a little Adobo seasoning on them. These chips make superb nachos; they are strong & can support having a lot of ingredients piled on them! I've made the chips several times & have some comments on using different types of tortillas. If using corn tortillas: fresh out of the oven and still hot, the corn tortilla chips taste very similar to those served in one of my favorite Tex-Mex restaurants. I don't like them served at room temperature, but served hot or used for nachos, they are so good. If using flour tortillas: the chips from these are my favorite, whether served hot, at room temperature, or used for nachos. Thinner flour tortillas (like the commercial ones found at the grocery store, or homemade ones) work better for me than some delicious, locally made thicker tortillas. The thicker chips that result from them are harder & crunchier to eat than I prefer. This recipe is so good that I can't see buying store-bought chips anymore.