Nachos with Baked Corn Tortilla Chips

Almost every hometown bar or restaurant has some sort of nacho platter on their menu.  They can be served up with classic beef, cheese, sour cream and salsa toppings.  Or you can even “think outside of the bun” by topping the crisp tortilla triangles with barbequed pulled pork or roasted vegetables.   In fact, some grocery stores even have dedicated entire aisles to offer a variety of complimentary products for the crunchy cheesy goodness of the humble nacho.

It could have been very easy for me to reach for the closest bag of processed corn tortilla chips to serve as the base for my nacho dinner.  But why should I subject myself to modern conveniences when I could easily bake my own tortilla chips at home?

This recipe is super easy and extremely fast to make.  Once mastered, your baked tortilla chip making skills will be put to good use in a variety of ways.  The next time you need a chip for your famous dip or want to add extra crisp to your salad simply refer to this recipe for support.

Nachos with Baked Corn Tortilla Chips
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 25-30 chips
  • 6 (6” or 8”) corn tortillas
  • cooking spray
  • 1 tsp. kosher salt
  1. Preheat the oven to 400 degrees. Cut each corn tortilla into 6 even triangles. Heavily spray a sheet pan with the cooking spray and evenly distribute the tortilla triangles in a single layer on the pan. Do not overlap.
  2. Lightly spray the top of the triangles with cooking spray and sprinkle with kosher salt. Bake at 400 degrees for 5 minutes. Flip and redistribute into a single layer on the pan. Bake for an additional 5 minutes or until crisp.
Author's Note
I topped the chips with leftover ground beef from a previous dinner, sour cream, tomatoes, jalapeno peppers, yellow onion and cheese to create my nachos.

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