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!
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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!
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
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.
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).
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!
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
Homemade Chili Tortilla Chips
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
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!
Questions? Feedback? I love to hear from you!