A healthy version of the chips you buy at the store, 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!
- 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 seasonings, 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, and enjoy your Baked Corn Tortilla Chips!
Frequently asked questions:
Why are my baked tortilla chips chewy?
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.
What can you put on tortilla chips?
To make them sweeter you could use cinnamon sugar. For a spicy kick, I would add ancho chili powder.
How long do fresh tortilla chips keep for?
Kept in an airtight container, the chips should last for up to a week.
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Perfect for an afternoon snack or for entertaining friends and family, my Baked Corn Tortilla Chips are sure to please.
No fork required.
Baked Corn Tortilla Chips
- 12 corn tortillas
- 2 tablespoons extra virgin olive oil (or canola oil if that's all you have)
- 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 15-18 minutes or until browned. (Varies based on oven.)
- Store in air tight container for up to 4 days.
67 thoughts on “Baked Corn Tortilla Chips”
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These are excellent! I actually used olive oil spray and plus one small teaspoonful of olive oil to make mine. I did not use the cumin because I don’t love that spice. However, they were incredibly tasty using the smoked paprika. I also squirted a little bit of lime juice over them just before serving and they were yummy. I will make this recipe over and over again! Thank you.
Love that you added lime juice! Glad you enjoyed them :)
Pretty good, made nachos using these chips. I also added garlic 😋 I agree start off by trying the lowest time and adjust for your oven.
Great idea to make nachos!
Great and easy recipe. Thank you for sharing :) Tastes just like the fresh ones from Northgate
So glad you enjoyed it!!
I like the idea of cumin and smoked paprika in the recipe! But way too much salt for me. I used 21 tortillas and 1 teaspoon salt and it was still pretty salty. I also used only one tablespoon cumin and paprika and it was fine.
I use Kosher salt which might be part of why – regardless glad you figured it out!! :)
Hi, great recipe for arthritis sufferers! Arthritis friendly with corn tortillas and avocado oil. Also, the STREET TACO corn tortilla is smaller and you only have to quarter once. But, cut your cooking time down . Check at 15 minutes. I used lemon pepper but no salt. Tasty and crunchy but next time I need to kick up the spice. Thank you!
I’m so glad you enjoyed !!
As other have mentioned, I’m going to brush the WHOLE tortillas with oil and sprinkle the spices on BEFORE I cut them into triangles! Thanks for this post, off I go to make these!
Time is way too long, more like 15 minutes.
It varies by oven that’s for sure!
Has anyone tried putting them in mini muffin tins to make small scoops?
That’s a great idea!!
I made cinnamon sugar with the corn tortillas baked them for 15 minutes and was almost too long in my oven and I might have over did it with the sugar but still tasty. Next time with parchment at 325 see if they come out less crispy
That’s such a great idea!!