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“This is more about technique than ingredients. It works for corn or flour tortillas, lavash, and similar flat breads. We love homemade tortilla chips, but turning them was driving me nuts until I had a lightbulb moment--so much nicer than my usual senior moments! Six 6" tortillas will fill a standard cookie sheet. If making a big batch you can have two pans going and reverse the order; it doesn't matter which side is cooked first, but it IS easier to watch the tops after changing position. For best results keep the oven door open during the entire process to insure that the heating elements stay on and the chips come out crispy, not rubbery. A wonderful way to supplement winter heat but not a lot of fun on a hot day!”
24 chips

Ingredients Nutrition


  1. Preheat the oven to the highest setting--very important to have it really hot. Place one oven rack on the top level and one on the bottom, closest to the heating elements. Spray a tortilla thoroughly, flip it over, and spray it again. Place the next tortilla on top of it and spray. Continue in this manner until all are stacked, spraying the top of the last one; in other words, spray only one side of each except for the first one. Cut stack into desired shape (I do quarters, it's easiest) and place pieces on cookie sheet close together but not overlapping.
  2. Electric oven: Place the pan on the bottom rack. After ~5 minutes lift a couple of chips with tongs. When they are just starting to brown, switch the heat to broil. When they're nice and brown move the pan to the top rack and cook until they're brown on top. Be careful, they can burn pretty fast on the second side. Place on a plate and season as desired. Gas oven: Place sheet on the floor of the oven. When chips are browned, place pan on top broiler rack until done.

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