Homemade tortilla chips are a fun addition to any salsa, guacamole, or soup. These are simple, come together fast, and are always fun to eat. Aleppo, cumin, and salt are my favorite toppings and I’ve included some suggested measurements for one full tray of chips. The customizable nature of chips is part of what makes them so fun, so don’t be afraid to toss them with your favorite spices.

The most important thing when baking chips is to make sure they aren’t crowded on the pan. I usually do two or three rounds of baking to ensure they have plenty of space. Chips that are overcrowded bake unevenly, so it’s worth it to take the time to space them out.

Tortilla Chips

Corn tortillas

Olive oil

about 2 tsp Aleppo pepper

about 1 tsp whole or ground cumin

about 2 tsp salt

Preheat the oven to 425°F. Cut your tortillas into wedges. I usually cut them in half and then in thirds, but you can make them whatever size you’d like. Place a good handful of the tortilla triangles on an unlined baking sheet. Drizzle with olive oil, spices, and salt. Use your hands to toss them all together, making sure that there is a thin coating of oil on every triangle. Spread the triangles out so that none of them overlap. Set aside any triangles that don’t fit to bake on the next round.

Bake for 7-9 minutes until golden and toasted. The chips will continue to crisp as they cool. Taste one of the chips and add any additional salt if needed.