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Homemade Taco Chips

easy homemade taco chips in a white oval bowl
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Home­made Taco Chips are a deli­cious­ly sim­ple and quick snack that the whole fam­i­ly will enjoy. You con­trol the ingre­di­ents and you make them fresh! The fla­vor is fab­u­lous because it comes from my Home­made Taco Sea­son­ing. These chips have the cumin and pep­per fla­vor of tacos with a lit­tle extra added cheesi­ness. (Nope! There isn’t any cheese. They only taste like it. They’re 100% dairy-free.)

Did I men­tion they are easy to make? Yeah! Your kids will be mak­ing these. They’re that sim­ple. Crunchy, taco‑y, cheesy good­ness! What’s not to love?

How to Make Homemade Taco Chips

Pre­heat your oven and arrange 6 corn tor­tillas on a bak­ing sheet.

Brushing corn tortillas with oil to make taco chips.
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Use a *pas­try brush to apply oil to the tops and bot­toms of each tor­tilla. Try­ing to keep it uni­form across the whole sur­face, all the way to the edges will help your taco chips to bake up to their crispy best.

Sprin­kle my Home­made Taco Sea­son­ing over both sides of each tortilla.

Taco Seasoning sprinkled on oiled corn tortillas to make homemade taco chips.

Cut each tor­tilla into 8 tri­an­gles. I use a piz­za cut­ter for this, but you could def­i­nite­ly just use a sharp knife. This recipe makes 48 taco chips. Use the mul­ti­pli­er in the recipe card if you need to dou­ble or triple the batch.

Bake, serve and enjoy!

Homemade Taco Chips cut and ready for the oven.
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Homemade Taco Chips

Homemade Taco Chips

  • Author: Glen­da Embree
  • Total Time: 15 min­utes
  • Yield: 48 chips 1x


Units Scale
  • 6 (6″) white corn tortillas
  • 1/4 cup avo­ca­do oil (or your pre­ferred oil)
  • 3-4 Table­spoons home­made taco seasoning


  1. Pre­heat the oven to 350°.
  2. Lay the tor­tillas out on a bak­ing sheet.
  3. Use a pas­try brush to brush both sides of each tor­tilla with oil.
  4. Sprin­kle taco sea­son­ing (1/2 tea­spoon to 1 tea­spoon) onto each tor­tilla, care­ful­ly coat­ing each one ful­ly, by mas­sag­ing the taco sea­son­ing right out to the edges.
  5. Flip the tor­tillas over and repeat the same process, being sure the taco sea­son­ing ful­ly coats the entire tortilla.
  6. Use a piz­za wheel to cut each tor­tilla into 8 equal triangles.
  7. Bake the chips in your pre­heat­ed oven for about 10 min­utes.  They will be light­ly browned and crisp when done.
  • Prep Time: 5
  • Cook Time: 10
  • Cat­e­go­ry: Snacks, Chips
  • Method: Baked
  • Cui­sine: Amer­i­can Mexican

Key­words: chips, taco chips, home­made, taco

easy homemade taco chips in a white oval bowl

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