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Bake-and-Break Oven-Fried Tortillas

Photo: Kerri Conan

BY Kerri Conan

PUBLISHED May 2, 2024

Six reasons why you shouldn’t buy a bag of chips but make your own instead: You decide what fresh corn or flour tortillas to eat as chips; the level of work, attention, and cleanup is minimal; you can make small or large batches; they're never greasy; you control the salt; you control the crunch.

 

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Bake-and-Break Oven-Fried Tortillas

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Ingredients

  • Corn or flour tortillas
  • High-heat vegetable oil of your choice

Instructions

Heat the oven to 350°F. (Which I’ve found to be the sweet spot for developing crunch without chewiness or over-browning.) Spread the tortillas out in a single layer with some overlapping. Dab with a high-heat vegetable oil (I use sunflower oil.) Wait to put them in until the oven is hot, then bake for 20 minutes before checking. No need to turn them, though you might want to rotate some if they’re not cooking evenly. Then check every minute or so because they’ll literally brown before your very eyes. And if you don’t want the tortillas to color much at all, turn off the oven and let them crisp as it cools. Sprinkle with salt if you’d like, then get them off the pan right away to cool on a board, towel, plate, whatever. Serve whole or break into shards. Leftovers stay crisp in an airtight container for several days.

— Recipe developed by Kerri Conan

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