Ingredients
- 12 corn tortillas
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp lime zest (optional)
- Salsa, guacamole, or queso, for serving
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Heat the oven. Preheat to 375°F (190°C). Line two baking sheets with parchment.
- Oil and season. Brush both sides of each tortilla lightly with olive oil. Stack them, then cut the stack into 6 wedges each.
- Arrange. Spread the wedges in a single layer on the baking sheets — no overlapping. Sprinkle evenly with salt, chili powder, cumin, paprika, garlic powder, and lime zest if using.
- Bake. Bake 10-12 minutes, flipping once halfway, until golden at the edges and crisp.
- Cool to crisp. Cool on the pans 5 minutes — they crisp further as they cool. Serve with your favorite dips.
🌮 Chip craft
A single layer is mandatory — overlapping wedges steam instead of crisping. Bake in batches if needed; it's worth it. They keep 3 days in an airtight container or zip-top bag. Revive soft chips with 3 minutes back in a hot oven. Flour tortillas work too but bake faster — check at 8 minutes.
Common questions
Can I use flour tortillas?
Yes — they puff into lighter, bubblier chips. Reduce the bake to 8-10 minutes and watch closely.
Why aren't my chips crispy?
Usually overcrowding or underbaking. Give them space, flip once, and pull them when the edges are golden — they finish crisping as they cool.
What seasonings work?
Chili-lime, garlic-parmesan, ranch powder, or cinnamon-sugar for a dessert chip. Season right after oiling so it sticks.
Can I air fry them?
Yes — 350°F for 6-8 minutes in a single layer, shaking once. Work in small batches.
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