Baked Tortilla Chips

Method8 steps · about 20 min

1. 1

   Step 1: Preheat the oven to 350°F/175°C.

2. 2

   Step 2: If the 5 corn tortillas are fresh/moist, let them sit on the counter briefly to dry a little before using; older tortillas crisp more readily.

   Uses 5 corn tortillas

3. 3

   Step 3: Optional pepita (1/4 cup) topping: skip this and the next step for plain salted chips. Toast the topping’s 1/4 cup pepitas in a dry skillet over medium heat for about 4–6 minutes, until they start popping and turn golden. Grind finely in a blender or food processor.

   Optional pepitas: toast until popping and golden, about 4–6 minutes · 6 minUses 1/4 cup pepitas for optional seasoning

4. 4

   Step 4: For the optional topping, mix the toasted ground pepitas from step 3 with its separate 1/2 tsp New Mexican chili powder, 1/2 tsp chipotle powder, 1/4 tsp garlic powder and 1/4 tsp salt. Set the seasoning aside.

   Uses Toasted finely ground pepitas, if optional route selected · 1/2 tsp chipotle powder for optional seasoning · 1/2 tsp New Mexican chili powder for optional seasoning · 1/4 tsp garlic powder for optional seasoning · 1/4 tsp salt for optional seasoning

5. 5

   Step 5: Cut the prepared 5 tortillas into sixths, or another chip size you prefer.

   Uses Five briefly dried corn tortillas

6. 6

   Step 6: Brush or spray a thin layer of olive oil onto a baking sheet. Arrange the tortilla pieces from step 5 in one layer and apply another thin layer of olive oil to their tops. Season lightly with some of the unmeasured chip salt; keep the optional seasoning’s measured salt separate.

   Uses Cut tortilla pieces · Olive oil, enough for thin layers on the baking sheet and chips · Salt for chips, to taste before and after baking

7. 7

   Step 7: Bake the oiled tortilla pieces from step 6 for about 10–15 minutes, until the edges begin to brown. A slightly chewy center is fine; do not overbake in pursuit of an ultra-crisp center, which makes the chips brittle.

   Bake chips: check browned edges after 10–15 minutes · 15 minUses Oiled and salted tortilla pieces

8. 8

   Step 8: Taste and add another light sprinkling of chip salt if needed. If you made the optional pepita seasoning, sprinkle some over the warm chips to taste and reserve any unused seasoning. Serve immediately; these chips are best fresh from the oven.

   Uses Freshly baked tortilla chips · Salt for chips, to taste before and after baking · Optional prepared pepita seasoning, as much as desired; reserve unused