Homemade Tortilla Chips

Tanya Eisenwasser

Print Recipe

Crispy baked chips from corn or cassava tortillas.

Prep 5 min

Cook 15 min

Serves 4

Gluten-freeDairy-freeVegan

Ingredients

• 6 corn tortillas (or cassava tortillas for corn-free; check ingredients for additives)
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt

Instructions

Prep

1. Preheat your oven to 350°F (175°C).
2. Line a large baking sheet with parchment paper.
3. Stack the tortillas and cut into 6-8 wedges each, like a pizza.

Season

1. Spread the tortilla wedges in a single layer on the baking sheet.
2. Brush or drizzle with olive oil on both sides.
3. Sprinkle evenly with salt.

Bake

1. Bake for 6-8 minutes until the edges start to curl and turn golden.
2. Flip the chips and rotate the pan for even browning.
3. Bake for another 5-7 minutes until crisp and lightly browned. Chips should feel mostly firm when you pull them.
4. Watch closely in the final minutes. Thinner chips will finish first.
5. Remove from oven and let cool on the baking sheet. They will crisp up more as they cool.

Tips & Substitutions

• Cassava tortillas work well if you react to corn. Look for tortillas made with cassava flour that is not fermented.
• Thinner tortillas make crispier chips. Thicker tortillas will still work but may need a few extra minutes in the oven.
• Don't overlap on the pan. Chips need space between them to crisp up properly.
• Check tortilla ingredients carefully. Look for vinegar, citric acid, or "natural flavors" on the label if you're sensitive. Simpler ingredient lists are better.
• Swap olive oil for coconut oil if you prefer. Both work well at 350°F (175°C).

Why This Works

Corn tortillas. Generally well tolerated and naturally gluten-free. Making chips at home lets you control every ingredient and avoid the preservatives found in store-bought chips.

Olive oil. A stable cooking fat that is generally well tolerated. Just a light coating is enough for crispiness without deep frying.

Sea salt. Adds flavor without any histamine concerns. Keeping the seasoning simple reduces the chance of triggering a reaction.

Storage

Best eaten fresh and warm from the oven. These chips stay crispy for several hours at room temperature in an open container. If they soften, re-crisp in a 350°F (175°C) oven for 3-5 minutes. Because they're dry and baked, they're generally lower risk for histamine buildup than moist leftovers, but they taste best the same day.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.