A healthy version of the chips you buy at the store, corn tortillas are baked with olive oil and spices to create a healthy version of this 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.
Baked tortilla chips couldn’t be any easier and more versatile to make. 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.
While traditionally high in fat and calories (an oh-so-addictive), my healthier baked corn tortilla chips are just a little over 100 calories per serving.
What kind of friend would I be if I shared my pico de gallo recipe without telling you how to make those crispy chips I served alongside? Don’t worry – I wouldn’t leave you hanging like that!
In case you missed it, check out my video to see just how easy my pico de gallo recipe is to make. In fact, I’m pretty sure you are going to want to make it again and again!
Want more crunchy snacks? Check out my addictive Kale Chips or Lime Baked Tortilla Chips with Sea Salt or Baked Pita Chips (hidden in my Fattoush Bread Salad recipe.)
Your friends are waiting.
How do I make crunchy baked tortilla chips?
Tortilla chips must be laid out in an even layer in the oven to prevent steaming.
How long do these store for?
Up to 4 days in an airtight container.
I don’t have paprika or cumin. What other toppings do you recommend?
To make them sweeter you could use cinnamon sugar. For a spicy kick, I would add ancho chili powder.
Can I use store bought tortilla chips to make these?
YES!
Can I use flour instead of corn tortillas?
You can but flour tortillas cook faster. You’ll need to keep an eye on them.
Tortilla Chip Pairings
Dips: Mexican Layered Hummus Dip or my Easy Guacamole Recipe or Easy Homemade Pico de Gallo
Salsas: Salsa Roja, Avocado Black Bean and Red Pepper Salsa
Baked Corn Tortilla Chips
Equipment
- Pizza Cutter
Ingredients:
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
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.
- 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.
Toasty
Time is way too long, more like 15 minutes.
Liz DellaCroce
It varies by oven that’s for sure!
Pat
Has anyone tried putting them in mini muffin tins to make small scoops?
Liz DellaCroce
That’s a great idea!!
Leona
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
Liz DellaCroce
That’s such a great idea!!
Kelly L. L.
I made the cinnamon and sugar with flour tortillas, sprayed the pan and chips lightly with Ghee, kept an eye on them because the flour tortillas cook faster. Delicious! Oops, forgot to hit the stars, 5 stars!
Liz DellaCroce
What a genius idea!!
Kelly L. L.
I made the cinnamon and sugar with flour tortillas, sprayed the pan and chips lightly with Ghee, kept an eye on them because the flour tortillas cook faster. Delicious!
Jessica
I just tried this new recipe. Love it. I only had 9 tortillas, and used italian seasoning. Turned out great. Thanks for this healthy new snack??
Liz DellaCroce
What an awesome idea!!! So glad you enjoyed them!
Jessica
I just tried for the first time. Only had 9 tortillas, and used a little italian seasoning. Turned out great. Now i need a great dip ???Thanks
Allison
To those commenting an Italian version – use Bruschetta as a dip!
Liz DellaCroce
Great idea!
William Smith
Hi, Thanks for sharing the recipe!
I’ve tried these recipes making the tortilla at home but I have a busy schedule next month. Can I make these recipes with store bought tortillas or any other like variant?
Liz DellaCroce
Oh yes absolutely use store bought tortillas!!!
William Smith
Ok! Thanks a lot Liz.
Ty
Found this recipe when trying to figure out what to do with all my left over tortillas.
I didn’t have a pizza cutter so I oiled/spiced them whole and then chopped them with kitchen scissors
Liz DellaCroce
GREAT Idea!!! Hope they turned out!!
Terrie
if you make them the way Carla suggested, it WILL season both sides! Sounds good to me and I am trying them today too! Great recipe – thanks.
Liz DellaCroce
Great idea!!
Tiffany Beaston
I work in an adult family home and I make these (although, I’m naughty and will fry in a pan with enough EVOO to cover them) my clients LOVE themy! We like them for taco night and use them to scoop up taco salad. But I always have to make a double batch so we can continue to munch them throughout the night!
Liz DellaCroce
Oh that’s such a great idea to make them in a frying pan!! I had never even thought of that!!
Jennifer
I should have checked on these sooner. The time says 20-25 minutes, but they were completely burned black after only 14 minutes. :-(
Liz DellaCroce
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.
Kim
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.
Liz DellaCroce
Oh that’s perfect – so glad you enjoyed them!!
bon
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
Liz DellaCroce
That is such a smart idea!!!! I can’t wait to try that!!! Thank you and so glad you found me!
bon
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
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! :)
catherine
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
I am so glad you enjoyed them!! Aren’t they the best? Works with pita bread too for pita chips- great with hummus.
Rachael
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…
Liz DellaCroce
It’s so true!! This same method is great with pita bread. Enjoy friend!
cathy pollak @ Noble Pig
I am so going to do this today…I have a stack of corn tortillas that need a purpose!
Liz DellaCroce
That’s exactly why I created them – whenever we make tacos I always have a bunch of leftover corn tortillas. Enjoy Cathy!
Carla
YOU? created them? I have been making these with corn or flour tortilla for over 50 years. I really prefer them with the flour ones. I totally stopped frying or using any type of oil or shortening about 1990. I find I can spray these with cooking spray to not add any fat. I spray both sides, then season both sides, then cut with pizza cutter. I bake at 400, takes about 5 minutes per side. My husband can eat them faster than I can make them. I vary the spices to change them up with whatever I have on hand. My grandmother used to make these so this method has been around for a VERY long time.
Liz DellaCroce
It’s just a figure of speech… I prepared them in honor of my friend Katie. :-) I never claimed to invent the idea of baking a tortilla chip. That said, I love hearing about how you’ve made these your entire life!! Hope you have a great day Carla!
Louis
This is a great Super Bowl treat.. We will make this delicious recipe later this afternoon for the game..
Liz DellaCroce
Let me know how they turn out!!
Louis
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..
Kimby
These sounded so delicious, I made a batch NOW. (Just waiting for the timer to go off.) Thanks!
The Lemon Bowl
Can’t wait to hear what you think!
katie
Oh I love the idea of baking the chips and adding cumin and smoked paprika! Off to go buy some corn tortillas!
The Lemon Bowl
Just found this comment in spam – so sorry I didn’t see it earlier!! Did you try the chips?? :)
EA-The Spicy RD
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!
The Lemon Bowl
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!!
Sarah W. Caron
Mmm. Cumin and paprika on a salty chip – YUM! Great combination of flavors!
The Lemon Bowl
You really can’t go wrong with cumin and smoked paprika in my book. ;-) Happy Thanksgiving Sarah!
Sarah Beth
Oh my, these look divine! I may have to whip some up today…I think I have corn tortillas in the pantry! :)
The Lemon Bowl
We made them in just minutes yesterday – completely on a whim. Perfect for snacking! Let me know how they turn out!