A healthy version of the chips you buy at the store, these baked corn tortilla chips are seasoned with olive oil and spices to create a delicious snack chip.
I don’t have much of a sweet tooth, but man do I love a good salty snack! And my Baked Corn Tortilla Chips couldn’t be any easier to make, or 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. A while traditional fried tortilla chips are high in fat and calories (and oh-so-addictive), my healthier baked version is just a little over 100 calories per serving!
Ingredients
- Corn tortillas: Gluten free and higher in fiber and whole-grains compared to flour, corn tortillas make delicious chips.
- Olive oil: Used to help make the chips nice and crispy and get the seasoning to stick.
- Spices: You could keep it simple and just go with salt and some pepper, or spice things up like I do by adding cumin and smoked paprika.
How to Make Baked Corn Tortilla Chips
Start your baked corn tortilla chips by cutting your tortillas into triangles. I find it’s quickest if you stack the tortillas and use a very sharp knife or pizza cutter.
Once your triangles are all cut, throw them in a bowl and drizzle with olive oil.
Then you’ll sprinkle in your flavoring, my go-to is cumin, smoked paprika, and salt and pepper.
You don’t want to overcrowd the bowl, so don’t worry if you have to work in batches.
Then toss those tortilla triangles well, making sure that they are evenly coated with the oil and spices. Don’t be afraid to use your hands!
Once all coated, lay your chips out evenly on prepared baking sheets, and throw in the oven at 350 for about 15 minutes.
Serve alongside your favorite salsa or dip, or make up a plate of nachos, and enjoy your Baked Corn Tortilla Chips!
Frequently asked questions:
If you want to ensure your chips won’t be soggy or chewy, they must be laid out in a single layer in the oven to prevent steaming. Otherwise, they will not crisp up.
To make them sweeter you could use cinnamon sugar. For a spicy kick, I would add ancho chili powder.
Kept in an airtight container, the chips should last for up to a week.
Complimentary Dips
- Mexican Layered Hummus
- Salsa Roja
- Mexican Salsa Verde
- Easy Guacamole Recipe
- Seven Layer Taco Dip
- Protein Packed Baked Hummus Dip
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Perfect for an afternoon snack or for entertaining friends and family, my Baked Corn Tortilla Chips are sure to please.
No fork required.
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Ingredients
Video
Equipment
Instructions
- 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.12 corn tortillas
- 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!2 tablespoons extra virgin olive oil, 1 tablespoon cumin, 1 tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon pepper
- Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer.
- Bake for 15-18 minutes or until browned. (Varies based on oven.)
- Store in air tight container for up to 4 days.
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