Baked Fiesta Tortilla Chips

When I tell people that I make oven-baked tortilla chips they often look at me like I suddenly started glowing. They truly cannot believe that they know someone who would prefer to make tortilla chips herself instead of buying them from the store.  What they do not know, however, is that it’s extremely easy and cost-efficient to make tortilla chips yourself.  Not to mention, most store-bought tortilla chips are extremely salty and will have you running to the nearest glass of water. I can’t say I am a fan.

When I make dips that call for tortilla chips, my oven-baked fiesta tortilla chips are the only answer. They are crispy, flavorful, and strong enough to withstand even the thickest dips. They also add a little kick to all my sides, so I can’t complain.  Most store-bought chips are fried but baking with coconut oil provides a health-conscious alternative.

This simple recipe calls for 6 corn tortilla shells, spices, and 2 tbsps. coconut oil.  I like to mix all my spices in a small bowl, then sprinkle from there. This helps ensure that all tortilla shells are equally spaced. Please note that it is not necessary for the tortilla shells to be completely lathered in the coconut oil. The goal is just to have a bit of oil on all sides of the shells, so the spices have something to adhere to. On the same note, it is not necessary for the tortilla shell to be completely covered with the spice mix. Again, just want a bit of spice on all sides of the shell.

Once shells are spiced and cut, place in a single layer on a thin baking sheet lined with parchment paper.  Parchment paper helps achieve an even and crispy chip. While I recommend baking at 375 degrees for 10- 11 minutes, all ovens are different. This chip can go from crispy to burnt in a matter of minutes so keep a watchful eye at the 9-minute mark. Don’t say I didn’t warn you.

If your palette runs high on the salty scale, add additional salt to taste. I have found that squeezing with a bit of lime juice once the chips are fresh out of the oven gives your chips a bit of a kick! If you are unable to eat all your chips in one sitting, no worries. Place extra chips in a Ziploc bag and store as you would any other chip. Chips should remain fresh for roughly 5 days, possibly longer.   I have served alongside guacamole, black bean and corn salsa, mango salsa, and the list goes on. With each pairing, it tasted delicious. Enjoy!