Baked spicy tortilla chips are the best snack that can be made effortlessly. It tastes excellent and is perfect to serve as a munch for the family or on game day.
Have you ever hesitated to munch on store-bought tortilla chips because of their calorie and sodium content? You can adjust everything in spicy tortilla chips according to your taste and wish.
Today, I made these spicy corn chips from the store-bought ready-made tortillas. I will devise a recipe to make tortillas from scratch for another occasion. But today is lazy Sunday, so let's go with the most accessible version, like this Soft Pretzel Recipe.
About this recipe
These spicy corn chips are easy to make; just cut them and pop them into the oven. And that's it, they are done.
These are irresistibly crispy, crunchy, hot, and excellent.
Generally, tortilla chips are served as salty, but this spicy twist is more enjoyable with its zing quotient. It can withstand to stay longer and tastes even better.
These spicy tortilla chips are delicious—way more than the regular ones. Since they're baked, they're better than the regular deep-fried ones. But you will never miss the fundamental values of crispy chips.
The ingredients
Tortilla. I made these spiced tortilla chips with corn tortillas, but you can also use whole wheat or flour tortillas.
Chili powder. Chili powder is a spice mix with dried peppers, cumin, and oregano. Hence, it delivers robust flavors and a delectable taste to these spicy tortilla chips. However, you may also substitute with a quick spice mix of cayenne pepper, ground cumin, and oregano powder.
Lemon juice. For the freshness and sizzling bite. It also makes the spices coat the chips evenly and more efficiently.
How to make spicy tortilla chips
Preheat the oven. Set the oven to 350 degrees Fahrenheit.
Spice blend. Add lemon juice, chili powder, and salt in a small mixing bowl. And mix them thoroughly.
Coat. Brush the surface of the tortilla with the spice blend. Coat them gently and evenly.
Cut. Divide the tortillas into six wedges triangles with the scissors. You can also go with any other shapes, like squares or strips. A
Arrange. Place them in the aluminum foiled or greased tray. Make sure not to overlap or overcrowding.
Bake. Bake them for 10-14 min by flipping them once in between. Keep an eye on it, as it should not get burned.
Let them cool, and bring them down to room temperature. Then, they become even crispier. Serve them with tangy salsa, hummus, fresh salad, mayo, and ranch.
How to store
- Transfer the spicy tortilla chips once they are cooled.
- Store the chips in an airtight container or zip-lock bags.
- Store in air-tight containers for the best results.
- Check for tears or rips if you are using the bags for storage. Remove the excess air and seal them well to secure them.
- Always store in a cool, dry place to avoid any moisture build-up.
Best to serve with
- Salsa. Tangy tomato salsa, pineapple, habanero salsa, and roasted jalapeno dip make these spicy tortilla chips even more enjoyable.
- Dips. Any dip would work fine in here, like Spicy peanut butter or spicy mango sauce
- Guacamole. A healthy side with avocado.
- Aioli. An easy choice of side dish recipes like jalapeno Aioli or Sriracha aioli.
- Hummus. Our all-time favorite, especially this green chili hummus
Pro Tips
- If you plan to make spiced tortilla chips in huge quantities, bake them in batches without crowding the backing tray.
- Use any variety of tortillas, like multi-grain, whole wheat, spinach, flour, or others.
- Baking time varies from oven to oven, so check in between the backing time.
Printable recipe card
Spicy tortilla chips
Ingredients
- 5 corn tortillas
- 1 teaspoon chili powder
- 2 tablespoon lemon juice
- ¼ teaspoon salt or as required
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small mixing bowl, add lemon juice, chili powder, and salt. Combine well.
- Brush the tortilla on both the sides with the spice blend evenly.
- Cut tortillas into six wedges, triangles with the scissors. Arrange them in the greased baking tray.
- Bake them for about 12 minutes or until it becomes crispy. Flip them once in between the baking time.
- Remove it from the over and allow it to cool to room temperature.
- Once cooled it turns out to be more crispy. Enjoy it with salsa or hummus
Notes
- Store the chips in an airtight container or zip lock bags.
- If you are using the bags for saving, check for any tears or rips. Remove the excess air and secure them by sealing well.
- Always store in a cool, dry place to avoid any moisture build up.
Vijayalakshmi Dharmaraj
so crispy n looks inviting...
pepperbowl
Great to hear! Thank you Vijayalakshmi!
Suja Manoj
Love these crispy chips,nice idea.
pepperbowl
Suja, I’m so excited to hear it!
Swathi Iyer
That is really crispy chips.
pepperbowl
So happy to hear it, thanks Swathi!
Malar Gandhi
That looks lovely. The picture speaks for itself, super-crisp...perfect munchies
veenaazmanov
Thanks for a reminder of this easy and quick snack idea. Snack craving is a habit and healthier option are always a welcome.
pepperbowl
Hi veenaazmanov! So glad you enjoyed the recipe! Thank you for this kind review!
dana
These are so so good! Way better than store-bought. Such a great crisp on them!
Donalyn
This a great recipe to have chips in a hurry - so fresh and crispy!
pepperbowl
Great to hear! Thank you Donalyn!
Chenee
I had some leftover tortillas from taco night, and usually I just throw them away. This was the perfect way to use them up!
Vicky
This spicy tortilla chips recipe is a game-changer! I love how simple and versatile it is and I can't wait to pair them with some fresh salsa or guacamole.
Kristine
I'm now convinced that this the ONLY WAY to eat tortilla chips. They are divine!
pepperbowl
Kristine, thank you so much for your kind words