This Easy Baked Oil-Free Tortilla Chips recipe is a fabulous, quick, and simple recipe to have in your arsenal.
Do you remember the early part of the 90’s when everyone said all that and a bag of chips? Perhaps you’ve seen a re-run of ALF, The Fresh Prince of Bel-Air, or the original Full House—if you are too young to have actually lived through those times. Yeah, it happened a lot back then.
If you are crafty and you make your own tortillas, then you probably already know how to make homemade tortilla chips. This recipe is great for people looking for:
- easy
- oil-free
- chips without going to the store
- a way to use up old tortillas
- healthier chips
Eat Easy Baked Oil-Free Tortilla Chips with:
- Chipotle’s Official Guac Recipe
- Easy Vegan Nacho Cheese Queso
- salsa
- taco salad
- nachos with Easy Cauliflower Walnut Taco Meat
- bean dip
- soups
- anything you eat tortilla chips with
A frightfully long time ago, I made a recipe from the big, classic Better Homes & Gardens New Cookbook. It was a recipe for Cinnamon-Sugar Tortilla Chips to serve with fruit salsa. It was a lovely warm-weather appetizer for my little college gathering.
There was also a recipe for salted tortilla chips. Both recipes are super easy and involve cutting up tortillas, brushing them with something, and sprinkling them with something before baking. For these, we brush them with lime and sprinkle them with salt. If you don’t mind a little oil and you are craving richer chips, see the Oil Variation in the Notes below.
Tortillas
- corn
- white flour
- whole wheat tortillas
- use gluten-free if needed
To make two baking sheets of chips, cut six 8 inch tortillas into six pieces or cut four 10 inch tortillas into eight pieces. You will be placing the chips on the baking sheets so that they do not overlap. Baking times will vary based on the size and ingredients of your chips.
Oil-Free
If you are looking to make these 100% refined oil-free, please be sure to use oil-free tortillas.
Salt
I recommend a coarse or flaked salt for these chips, but it doesn’t have to be that way. You may want to be less generous with tiny, fine salt granules, though. Maldon is my favorite big, flaked salt.
Let’s Make Easy Baked Oil-Free Tortilla Chips
Preheat oven to 400° F
Cut the tortillas into 6 triangles or desired shapes. You can do this with a big knife, cooking scissors, or a pizza cutter.
If you want to make tortilla strips for soup or salad, that works too. Bake times vary depending on chip size.
Place the tortilla pieces on a parchment or sil-mat lined baking sheet. Try to keep the chips from overlapping.
If you are not going for 100% oil-free, you can lightly grease an unlined baking sheet instead of using a liner.
Brush the top side of the tortilla pieces with the lime juice. You just need a light coating.
Sprinkle half of the salt over the top, evenly spreading it out. Flip over and brush the other side. Sprinkle the rest of the salt over the top.
Bake for 10 – 12 minutes or until they are crispy and just starting to brown.
Keep watch over your chips during the last few minutes of baking—they burn quickly. Serve & enjoy or store at room temperature in an airtight container after they’ve cooled.
Notes
Lime
For more lime flavor, use more lime juice.
Tortillas
You can make tortilla chips out of corn, white flour, or whole wheat tortillas. You can cut any size tortillas into chips. Bake time will vary based on the size and kind of tortillas used. Use gluten-free tortillas if you need this to be gluten-free.
Oil Variation
If you want your chips to be a little less health-forward but still better for you than fried tortilla chips, you can brush them with melted Earth Balance or a high smoke point oil like avocado oil or non-virgin olive oil instead of lime juice. When I make chips this way, I use 2 – 3 TBSP Earth Balance to lightly coat or dab on the cut tortillas.
I recommend brushing and salting one side, baking for 5 minutes, then flipping the chips over and dabbing them with a little bit more oil on the other side, salting and returning to the oven for 5 more minutes. As with the lime version, keep watch over your chips during the last few minutes of baking—they burn quickly
Easy Baked Oil-Free Tortilla Chips
Equipment
- baking sheets
- parchment paper or sil-mats
- oven
- big knife, cooking scissors, or a pizza cutter
Ingredients
- 6 tortillas see notes below
- 2 TBSPs lime juice the juice of about one lime
- ½ – 1 teaspoon sea salt I use Maldon flaked sea salt, I crumble a pinch between my fingers and sprinkle 2 times per baking sheet on both sides.
Instructions
- Preheat oven to 400° F
- Cut the tortillas into 6 triangles or desired shapes. You can do this with a big knife, cooking scissors, or a pizza cutter. If you want to make tortilla strips for soup or salad, that works too. Bake times vary depending on chip size.
- Brush the top side of the tortilla pieces with the lime juice. You just need a light coating. Sprinkle half of the salt over the top, evenly spreading it out. Flip over and brush the other side. Sprinkle the rest of the salt over the top.
- Bake for 10 – 12 minutes or until they are crispy and just starting to brown. Keep watch over your chips during the last few minutes of baking—they burn quickly. Serve & enjoy or store at room temperature in an airtight container after they've cooled.
Notes
Lime
For more lime flavor, use more lime juice.Tortillas
You can make tortilla chips out of corn, white flour, or whole wheat tortillas. You can also cut any size tortillas into chips. Bake time will vary based on the size and kind of tortillas used. Use gluten-free tortillas if you need this to be gluten-free.Oil Variation
If you want your chips to be a little less health-forward but still better for you than fried tortilla chips, you can brush them with melted Earth Balance or a high smoke point oil like avocado oil or non-virgin olive oil instead of lime juice. When I make chips this way, I use 2 – 3 TBSP Earth Balance to lightly coat or dab on the cut tortillas. I recommend brushing and salting one side, baking for 5 minutes, then flipping the chips over and dabbing them with a little bit more oil on the other side, salting and returning to the oven for 5 more minutes. As with the lime version, keep watch over your chips during the last few minutes of baking—they burn quickly. www.planttestkitchen.comNutrition
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Recipe adapted from Better Homes & Gardens New Cookbook.
Did You Make Easy Baked Oil-Free Tortilla Chips?
Did you go with the lime version or the oil variation? Were they crispy and delicious? Did you enjoy them with guac, salsa, Holy Grail Creamy Vegan Cheese Sauce, right off of the baking sheet, or some other way? Tell me all about in the comments section below.
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