Baked Corn Tortilla Chips

Corn tortillas are baked with olive oil and spices to create a healthy version of the addictive snack chip.

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.

3.5 from 2 reviews
Baked Corn Tortilla Chips
Prep time
Cook time
Total time
Corn tortillas are baked with olive oil and spices to create a healthy version of the addictive snack chip.
Recipe type: Appetizer
Cuisine: Mexican
Serves: 8
  • 12 corn tortillas
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. Pre-heat oven to 350 degrees and line two baking sheets with foil.
  2. Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl.
  3. 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!
  4. Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer.
  5. Bake for 18-25 minutes or until browned. (Varies based on oven.)
  6. Store in air tight container for up to 4 days.
To create crunchy baked chips, lay tortillas in an even layer to prevent steaming.
Nutrition Information
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


  1. says

    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!

    • says

      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!!

    • Liz DellaCroce says

      That’s exactly why I created them – whenever we make tacos I always have a bunch of leftover corn tortillas. Enjoy Cathy!

  2. Rachael says

    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…

  3. catherine says

    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 :-)

    • Liz DellaCroce says

      I am so glad you enjoyed them!! Aren’t they the best? Works with pita bread too for pita chips- great with hummus.

  4. bon says

    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

      • bon says

        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 :)

        • Liz DellaCroce says

          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! :)

  5. Kim says

    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.

  6. Jennifer says

    I should have checked on these sooner. The time says 20-25 minutes, but they were completely burned black after only 14 minutes. :-(

    • says

      Oh no!!! I make these all the time and it always takes 20-25 minutes. Does your oven tend to cook foods a bit faster than recipes call for? I know every oven is a bit different. Either way, I’m so so sorry.


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