In episode 33, Kathy shares an easy, home-friendly recipe for baked corn tortilla chips — a smart way to use up leftover corn tortillas and avoid food waste.
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Listen to this episode on your favorite podcast platform to hear step-by-step instructions and tips for perfect, crispy baked corn tortilla chips.
Recipes
Complete baked corn tortilla chips recipe available from the show notes. Also featured in the episode: guacamole and homemade charred tomato salsa recipes.
Recipes mentioned in this podcast:
- Guacamole
- Homemade salsa with charred tomatoes
In this episode you’ll learn:
- How to make baked tortilla chips at home
- Seasoning and flavor variations to try
- How to store baked tortilla chips to keep them crisp
- How flour tortillas behave differently when used for chips
Where to listen to the podcast
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Transcript
Hello everyone, and welcome to Preserving the Pantry. I’m glad you’re here. Today’s recipe isn’t about preserving food long-term, but it is about preventing waste. I’m talking about baked corn tortilla chips — a simple way to use up tortillas that might otherwise get stale.
Corn tortillas are a staple in my fridge. We use them for tacos and enchiladas, but sometimes they sit unused. Instead of tossing them or feeding them to the chickens, turn them into chips. These are baked, not fried, so they’re lighter and still incredibly crunchy.
Ingredients are minimal: corn tortillas (either white or yellow), a light-tasting oil, and a coarse salt. I usually reach for canola or vegetable oil, but olive oil or another neutral oil will work. For salt, use kosher or a flaked sea salt rather than fine table salt for better texture and flavor. That’s all you really need.
There are many seasoning options if you want to diversify: chili-lime seasoning, chili powder, smoked paprika, or even a pinch of garlic powder. I often prefer them plain so the corn flavor shines through, but seasonings are a great way to customize the chips.
To prepare, brush a light layer of oil on one side of each tortilla using a small pastry brush. You don’t need much — just enough to cover the surface. I like to stack two tortillas, oil the top, then add another and continue until I have a stack of about six.
Cut the stack into wedges with a knife. Sixth-size wedges are my default, but you can make them larger or smaller depending on preference. Spread the wedges in a single layer on an ungreased baking sheet and sprinkle with coarse salt.
Bake in a preheated 375°F oven. After about 10 minutes check on them to ensure the wedges aren’t overlapping and to assess browning. Flip with a spatula if you like, or leave them and bake for another 3–5 minutes until the chips are crisp and lightly golden. Watch closely — they can go from golden to burnt quickly.
When done, let the chips cool briefly until they can be handled, then transfer to a container. They should snap cleanly when folded and offer a satisfying crunch. If they’re still a little soft, return them to the oven for a few minutes to dry out completely.
Flour tortillas can also be used, but they produce a different texture — more cracker-like and sometimes layered. The method is the same, but they usually require less bake time and occasionally separate into layers.
To store, make sure the chips are completely cooled, then keep them in an airtight container or zip-top bag at room temperature. They’re best within five days but can last longer if fully dried. If they soften, a brief return to the oven will revive their crispness.
If you’re making chips for a gathering, plan about two corn tortillas per person, which yields roughly 12 chips per person. For large batches avoid overcrowding the pan — use two baking sheets or work in batches. If baking on two sheets at once, rotate them halfway through so they brown evenly.
This is an easy, practical way to transform leftover tortillas into a delicious snack. I hope you try these baked corn tortilla chips and enjoy them with guacamole, salsa, or simply on their own. Thanks for listening — I’ll see you next week in the pantry. Bye.
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