Corn Tortilla Chips

I like to make my own corn chips because that way I know exactly what’s in them. Serve with salsa or guacamole.

Prep time: 5 mins
Cook time: 30 mins
Serves: 8


  • 8 fresh corn tortillas
  • 1 tbsp neutral oil
  • 1 tsp flaky salt


  1. Preheat oven to 150˚C and line 2 shallow roasting trays with baking paper for easy cleanup.
  2. Brush tortillas liberally with oil and sprinkle with salt. Stack tortillas and cut into 6 wedges. Arrange in a single layer on the prepared trays. Bake until golden and crispy (about 30 minutes). Allow to cool before storing in an airtight container.


  • For spicy corn chips, add a little Mexican or Cajun spice mix with the salt.


This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see