Recently I received a text message from my college BFF in Boston asking (begging) for healthy recipes “of the chip nature.” Can you tell this gal works at Harvard? Even her requests for a salty snack are fancy.
Since I adore my friend Katie and also happen to have a salty tooth, I was happy to oblige. Baked tortilla chips couldn’t be any easier and more versatile. I love seasoning them with smoked paprika and cumin but feel free to get creative. Turn up the heat with cayenne or keep it mellow with garlic powder.
Heck, you could even get crazy by combining sweet and spicy notes with a little ancho chili powder, cinnamon and sugar.
Want more crunchy snacks? Check out my addictive Kale Chips or Baked Pita Chips (hidden in my Fattoush Bread Salad recipe.)
Your friends are waiting.
- Serves: 8
- Serving size: 12 chips
- Calories: 117
- Fat: 4.8 g
- Saturated fat: .5 g
- Unsaturated fat: 4.3 g
- Trans fat: 0
- Carbohydrates: 17.3 g
- Sugar: 1.6 g
- Sodium: 300 mg
- Fiber: 2.7 g
- Protein: 1.8 g
- Cholesterol: 0 mg
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- Pre-heat oven to 350 degrees and line two baking sheets with foil.
- Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl.
- Drizzle olive oil and spices over tortilla triangles and mix well so all tortillas are evenly coated in oil and spices. Don’t be afraid to use your hands!
- Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer.
- Bake for 20-25 minutes or until browned.
- Store in air tight container for up to 4 days.
{ 25 comments… read them below or add one }
Oh my, these look divine! I may have to whip some up today…I think I have corn tortillas in the pantry!
We made them in just minutes yesterday – completely on a whim. Perfect for snacking! Let me know how they turn out!
Mmm. Cumin and paprika on a salty chip – YUM! Great combination of flavors!
You really can’t go wrong with cumin and smoked paprika in my book.
Happy Thanksgiving Sarah!
These look delicious and love the addition of smoked paprika. Long story, but 2 people sent me smoked paprika after I lamented the fact that I couldn’t find any on one of my blog posts. Will definitely be giving these chips a try!
Oh my goodness – isn’t smoked paprika life changing?? I’ll never forget when a chef friend of mine had me smell it for the first time. I almost never use the regular stuff anymore!!
Oh I love the idea of baking the chips and adding cumin and smoked paprika! Off to go buy some corn tortillas!
Just found this comment in spam – so sorry I didn’t see it earlier!! Did you try the chips??
These sounded so delicious, I made a batch NOW. (Just waiting for the timer to go off.) Thanks!
Can’t wait to hear what you think!
This is a great Super Bowl treat.. We will make this delicious recipe later this afternoon for the game..
Let me know how they turn out!!
My freind Megan just starting on them.. I’m sure they will be really real soon.. From the looks of everything it going to be a delicious treat… Yumm..
I am so going to do this today…I have a stack of corn tortillas that need a purpose!
That’s exactly why I created them – whenever we make tacos I always have a bunch of leftover corn tortillas. Enjoy Cathy!
Liz, I want these NOW! Great recipe. I’m not sure if a lot of ppl realize how easy it is to make your own healthy and delicious snacks. Mmmmm…
It’s so true!! This same method is great with pita bread. Enjoy friend!
Just made them as a late night snack. tasted AMAZING! I don’t think I’m ever going to buy potato chips again! Going to try it with cinnamon sugar sometime
I am so glad you enjoyed them!! Aren’t they the best? Works with pita bread too for pita chips- great with hummus.
Just a quick tip… rather than cutting the tortillas then oiling them. I use a brush to oil one side of a tortilla, stack another on top of it, oil the top of that one and continue until I have them all stacked. the oil from the top of one, oils the bottom of the next one. Then cut them all and continue with your instructions. Just makes it that much simpler! I love making my own baked chips!
found you by way of pinterest, btw
That is such a smart idea!!!! I can’t wait to try that!!! Thank you and so glad you found me!
small world alert… just reading your “about” page and discovered you live in GR! I grew up in GR, SE side, graduated from OHHS! Living in upstate NY now. Crazy… will need to read more of your blog now since it will be another reminder of home
No way!!! That’s too funny – what a small world!! I gradated from East Grand Rapids. Keep in touch! I like to use a lot of seasonal Michigan goodies throughout the year!
Just tried these… Amazing!! I used flour tortillas, since I didn’t have corn, and they were soft, crispy, flaky and delicious! Only took about 5 minutes in my convection oven.
Oh that’s perfect – so glad you enjoyed them!!
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