Homemade Gluten Free Tortilla Chips
Once you've tasted homemade, restaurant-style gluten free tortilla chips, you'll never reach for a store-bought chip again! These chips are sturdy and crisp, ideal for dunking, and salted to perfection. Plus, they are baked, not fried!
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 6 servings
Preheat the oven to 400°F. Line two baking sheets with tinfoil or a nonstick pad and set aside.
Arrange tortillas in a single pile on a cutting board. Cut the pile in half, then cut each half into thirds. You should get 6 small triangles from each whole tortilla.
Arrange the tortillas in a single layer on a cookie sheet. Make sure they don’t overlap, or they will stick together.
Thoroughly brush or spray the pieces with oil, then sprinkle the salt over the tortillas.
Bake for 14-16 minutes, until golden brown. They will not be very crispy when they are done baking.
Remove chips from the oven and cool completely on the cookie sheet. They will crisp up as they cool.
Serve immediately with guacamole or your favorite dip.
- Recipe can be multiplied as needed.
- If you like your chips salty, you'll need to double the salt.
- Store leftovers in an airtight container at room temperature for up to three days. You can store them for longer, but they may get stale more easily than store-bought chips.
Calories: 61kcal | Fat: 7g | Sodium: 1162mg