Introduction: Baked Corn Tortilla Chips - From Scratch - Easy Recipe

These baked tortilla chips are soooo crunchy and moreish! Totally hits the spot when I get that savory munchies craving. They're also great for dips and salsas.

Admittedly they do take some time to make, but all the steps are simple and require little skills and no special tools. In fact, I don't even use a mixing bowl or rolling pin (you could if you like). Like with all my other recipes, the amount of washing & cleaning is minimal.

All details are in the recipe video above. Please check it out! Or follow the written instructions below.


130 g (1 cup) All-purpose (aka Plain) Flour

130 g (3/4 cup) Cornmeal (aka Polenta) - I use fine cornmeal. I think coarse would also work.

1/4 teaspoon Baking Powder

heaped 1/2 teaspoon Salt (adjust to personal liking)

generous dash cayenne pepper (or paprika or black pepper, if you can't handle a little heat)

120 ml (4 fl oz) Hot Water (not boiling)

10 g (2-3 teaspoon) Vegetable Oil


Mix together the dry ingredients (flour, cornmeal, baking powder, salt, cayenne) in a frying pan or mixing bowl. I use a frying pan because it will be used to cook the tortillas later, so I thought might as well mix & knead the dough in it. Add the hot water and oil. Mix into a dough, first I use a spatula then switch to hands. This is a very easy dough to handle. It's not too sticky and not too crumbly. Knead for just one minute. Form a dough ball, coat with a little oil, cover with plastic wrap. Let it rest for 10-15 minutes.


To keep my counter top easy to clean, I wet it slightly then lay down a piece of plastic wrap. The plastic clings onto the damp surface and stays in place.

Divide into six dough balls. Coat them with a little oil (residual oil from the pan). Give the pan a quick wipe and heat on the stove top over medium heat. Press out the first dough ball. I use my palms and fingers. You can use a rolling pin if you prefer. Press it out to about 18-20cm diameter and 1-1.5mm thick. Place in the heated pan and cook for about 2 minutes per side, until you get brown edges and spots. Place on a foil-lined baking tray. While one is cooking, I press out the next one.


When I have finished cooking six tortillas, I break each up into 8 to 10 rustic-looking chips. If you want them neat, cut with kitchen scissors while warm.

Preheat the oven to 170C (330F) or fan 150C (300F). Bake the tray of chips for 10-12 minutes.

They don't brown much more in the oven. To check that they're ready, find a thicker piece and eat it to find out! It should be crunchy and snappy and totally delicious. When they are completely cooled, store in a seal-able bag. They keep well for several days.

If you like this recipe, please check out my other Instructables. And 'follow' me for more easy baking recipes to come. Jo-Annie :o)