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    Home » Recipes » Appetizers

    Homemade Chili Tortilla Chips

    Published on March 31, 2022 by Kate, Updated on January 24, 2023 - Leave a Comment

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    Pinterest image with text: Baked chipotle tortilla chips - vegan and gluten-free

    I've been really enjoying making tortilla chips lately, so I wanted to share these crispy baked homemade chili tortilla chips with you! They're quick and easy to make and the seasonings and flavors can be customized to your liking.

    These baked tortilla chips are naturally vegan and gluten-free. They're amazing served with this quick and easy blender salsa or this mango pico de gallo!

    2 bowls of homemade tortilla chips with chipotle seasoning
    Jump to:
    • Homemade tortilla chips 
    • Ingredients
    • Other flavors for homemade tortilla chips
    • How to bake tortilla chips
    • Storing homemade tortilla chips
    • What to serve with tortilla chips
    • Recipe

    Homemade tortilla chips 

    Here's why I love homemade tortilla chips:

    • So many options for flavors and seasonings
    • I love the chipotle seasoning on these chips!
    • Great for portion control—I only bake as many as I want to eat in 1-2 servings
    • They're tastier than store-bought chips—none of that weird dusty salty coating
    • Healthier than store-bought tortilla chips—these are baked with avocado oil to make them crispy and delicious, but not deep fried
    • No need to follow a recipe after you make them once, you'll get the feel of it and be able to whisk the seasonings together without pulling up the recipe!
    Bowl of chipotle tortilla chips

    Ready to make these?

    Ingredients

    I love adding chipotle chili powder to these tortillas because you get a nice smoky spicy flavor, but you can try other flavors too! See lots of ideas below.

    • 2 tablespoons avocado oil (or olive oil or vegetable oil)
    • 1 teaspoon garlic powder
    • ¾ teaspoon chipotle chili powder (aka chipotle powder)
    • ½ teaspoon salt
    • 8 small (5 to 6 inches) corn tortillas, each cut into 6 wedges
    Corn tortilla cut into wedges

    Related recipe: Vegan Black Bean Taquitos

    Other flavors for homemade tortilla chips

    Try adding any of the following seasonings or spices in place of or along the chili powder. The only tip I have is to try use no more than ¾ teaspoon dried seasonings per 2 tablespoons oil because you don't want the chips to have too much gritty powder on them.

    • Ground cumin
    • Pinch of cayenne pepper
    • Pinch of ground coriander
    • Taco or fajita seasoning
    • Squeeze of lime or lemon
    • Smoked paprika
    • Few drops of liquid smoke

    Related recipe: Vegan Street Tacos

    How to bake tortilla chips

    Step 1: Preheat oven to 400F.

    Step 2: Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat. Alternatively, you can use a pastry brush to brush the seasonings all over the tortilla wedges. Getting oil all over the tortillas will help prevent burning while baking.

    Alternatively, you can spray the tortilla wedges with oil spray (using this oil sprayer!) on both sides and sprinkle with sea salt, for a non-spicy tortilla chip.

    Tortilla wedges tossed with seasonings in a bowl

    Step 3: Arrange the seasoned tortilla wedges on a large baking sheet (a little bit of overlap is fine, but try to spread them out in a single layer if possible).

    Seasoned tortilla wedges on a baking sheet

    Step 4: Bake until golden on both sides, about 8 minutes on the first side, and 5 minutes on the second side. Check on the chips towards the end of the baking time to make sure they're not burning. Allow to cool and enjoy!

    Baked tortilla chips on a baking sheet

    Sometimes I like to squeeze a little fresh lime juice all over them.

    Related recipe: Vegan Chimichangas

    Storing homemade tortilla chips

    These tortilla chips will keep well in a sealed bag or container for up to 5 days in a dry climate. If you live in a humid climate, they will get stale quicker, just like store-bought chips.

    If they start to get a little stale, you can always crisp them up in the oven by baking at 350F for 2-3 minutes.

    What to serve with tortilla chips

    • These tortilla chips are AMAZING crushed on top of vegan black bean soup or vegan taco soup!
    • With guacamole
    • With blender salsa
    • Scoop up some vegan refried bean dip
    • Dip into or vegan cheese dip
    • Make vegan nachos with vegan nacho cheese
    • Try them on top of a creamy pureed soup, such as this parsnip soup or this creamy vegan potato soup

    Or just snack on them right off the baking sheet once they cool down enough to touch!! You'll love their crispy crunch.

    If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

    Recipe

    Bowl of chili tortilla chips

    Homemade Chili Tortilla Chips

    Baking your own tortilla chips is great for portion control, and you can customize the seasonings to switch up the flavor! See notes for more seasoning and serving ideas.
    5 from 2 votes
    Print recipe Leave a comment
    Course: Appetizer
    Cuisine: American, Mexican, TexMex
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 19 minutes
    Servings: 4 servings
    Calories: 163kcal
    Author: Kate

    Ingredients

    • 2 tablespoons avocado oil, or olive oil or vegetable oil
    • 1 teaspoon garlic powder
    • ¾ teaspoon chipotle chili powder, (chipotle powder)
    • ½ teaspoon salt
    • 8 corn tortillas, (5-6 inches) stacked and cut into 6 wedges

    Special equipment

    • Large baking sheet

    Instructions

    • Preheat oven to 400F.
    • Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat. Alternatively, you can use a pastry brush to brush the seasonings all over the tortilla wedges. Getting oil all over the tortillas will help prevent burning while baking.
    • Arrange the seasoned tortilla wedges on a large baking sheet (a little bit of overlap is fine, but try to spread them out in a single layer if possible).
    • Bake until golden on both sides, about 8 minutes on the first side, and 5 minutes on the second side. Check on the chips towards the end of the baking time to make sure they're not burning. Allow to cool and enjoy!

    Notes

    For a non-spicy "lazy" version of baked tortilla chips, you can spray the tortilla wedges with oil spray (using this oil sprayer!) on both sides and sprinkle with sea salt, for a non-spicy tortilla chip.
    Try swapping some of the chili powder for any of these seasonings: ground cumin, pinch of cayenne pepper, pinch of ground coriander, taco or fajita seasoning, squeeze of lime or lemon, smoked paprika, few drops of liquid smoke.
    Serve with: guacamole, salsa, on top of vegan taco soup, with vegan nacho cheese or refried bean dip.
    Store in a sealed air-tight container or bag for up to 5 days (or less days if in a humid climate). If they start to get a little stale, you can always crisp them up in the oven by baking at 350F for 2-3 minutes.
    The nutrition facts will vary based on the actual corn tortillas you use, and assume 12 chips (2 tortillas) per serving.

    Nutrition

    Calories: 163kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 263mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

    More Appetizers

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    • Mango Pico de Gallo
    • Vegan Corn Fritters

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