Tortilla Cracker-Chips

The original goal was to make homemade tortilla chips.  But the consistency doesn’t come out quite right for that.  Instead, these warm pieces of floury, salty goodness are not quite crackers, but not quite chips.  

Tortilla Cracker-Chips


  • 4 soft taco sized flour tortillas
  • Kosher salt
  • Coconut oil

Use a pizza cutter to slice tortillas into fairly uniform pieces.  Spread pieces out on a cookie sheet and brush with oil. (Or, you can place the pieces in a lidded container or zip top bag, pour in the oil, and shake.)  Sprinkle salt to taste.  Bake at 350 degrees for about 15 minutes, or until desired crispiness is reached.  Remove from pan and consume as soon as they are cool enough to handle.


  • You could put salt and pepper or cinnamon and sugar or whatever flavor you like on your crackers/chips.  Go crazy and experiment!
  • If you sub in corn tortillas, you may need to adjust your cooking time.
  • Coconut oil is not essential, but it was what we had on hand and was delicious.
  • This is totally cheaper than buying a bag of tortilla chips from the store.  I buy my tortillas in bulk (a large 3 pack) at Costco and then freeze them, thawing as needed.

(Confession: I made these originally on Tuesday night, but didn’t get any photos before they were scarfed down in their entirety.  So I had to make another batch.  The things I do for the blog…)


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