These delicious homemade tortilla chips are so incredibly quick and easy to make. Perfect for guests when hosting and easy to bring along to a potluck; you’ll want to keep this recipe handy for all your get-togethers.
My friends, I’m so sorry. I’ve been making these homemade tortilla chips for years and it only now occurred to me that this is a recipe that I should be sharing for you. You’ve missed out on years of delicious, crispy dipping and it’s all because of me! Again, I apologize. I’ll try not to let it happen again. 🙂
We had a little pot luck to go to recently and I decided to make my favorite Magical Disappearing Taco Dip because it travels well, doesn’t need heating up, and it’s one of those things that you just can’t get enough of. I didn’t want to just buy a few bags of chips to go along with it so I decided to make my own tortilla chips. I’ve made these in the past to go with artichoke dip, or with my favorite 3 ingredient crab dip, but never taco dip. I think it’s a rule though that any kind of tortilla chip will work perfectly with any kind of taco dip, so I knew they’d go well together.
Here’s what you need to make these chips:
-Flour tortillas. I used 3 packs of 10 to fill up my half-gallon container. About 240 chips total.
-Olive oil for drizzling
-Dried parsley (I’ve used rosemary in the past too and it was delicious!)
How to Make Homemade Tortilla Chips
So here’s how you make these chips! They literally take seconds to prepare if you have the right tools.
Start out by cutting each tortilla into about 8 equal-ish triangles. Kennedy was my helper for this, as she often is, and we found that we could stack them about 3-6 tortillas high on our cutting board and still be able to cut them easily.
Using one of these pizza wheels where you can press down directly on to what you’re cutting while rolling really helps, rather than the traditional style of pizza wheel with the long handle.
If you do them in bunches like this, it will only take a few seconds and pretty soon you’ll have 240 little tortilla triangles ready to go.
Next, gather up all of your cookie sheets and flat-ish baking pans. We even used our pizza pan so we could get a whole bunch cooking at once. Put down parchment paper on each cookie sheet or pan and then place your tortilla triangles in a single layer. You’ll probably need to do several batches unless you’re just making a few chips or you have the world’s biggest oven, but don’t worry, you can reuse the parchment for all your batches.
Drizzle a bit of olive oil over each pan of chips and then use a pastry brush to spread it evenly. You only need to get one side. The oil just adds a bit of flavor and crispness, and it helps the salt stick, but isn’t necessary to the chipping process.
Next sprinkle a bit of salt and a bit of parsley over all of your chips. Just go with what looks good to you. You can always add a bit of salt after they’re done baking if you feel like you need to, but you really only need a touch!
Bake your chips in a 400 degree oven for about 4 minutes, then flip them over with some tongs and bake for another 4 minutes. They should be juuuuust getting a tiny bit golden. Watch them closely because it happens quickly and you definitely don’t want them too dark or they’ll start to taste burnt.
They should look like this!
Since they’re so thin, they cool down really quickly so you can shake them off of the pan onto a cooling rack almost immediately. I don’t have that many cooling racks, so I just covered my kitchen table in clean tea towels and let them cool there. It worked just fine!
Make Plenty to go Around
After that, you can reload your trays, drizzle, sprinkle, and then bake your next batch. Keep going until you’re done! Note: This recipe is a good excuse to pick up a few extra cookie sheets. This would have been much quicker for me if I would have been able to utilize all the space on my three oven racks and baking drawer, but I had limited cookie sheet space!
And that’s all it takes to make these fancy gourmet-looking homemade tortilla chips! Definitely give these a try and check out that Magical Disappearing Taco Dip too if you need a great dip to go with your homemade tortilla chips!
Here’s the full printable version of the recipe.
- Flour Tortillas
- Olive Oil
- Dried Parsley
Cut each tortilla into 8 triangles using a big knife or a pizza cutter.
Place your triangles on parchment-lined baking sheets in a single layer.
Drizzle with olive oil and use a pastry brush to distribute the olive oil evenly. Sprinkle a bit of salt and parsley over all the triangles.
Bake the chips in a 400 degree oven for about 4 minutes. Flip them over, then bake for 4 minutes more. The chips should be just starting to become golden. Watch them closely because they can burn quickly!
Transfer the chips to a cooling rack or just a table lined with clean tea towels and allow them to cool for a few minutes.
More Great Recipes!
- Chipotle Cheese Ball Recipe
- Homemade Taco Seasoning Recipe
- 3 Ingredient Banana Bread
- Healthy No-Bake Chocolate Cookies
- Easy Restaurant-Style Sauteed Mushrooms
- Sugared-Lime Mini Cupcakes
- S’mores Dessert Pizza
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.