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Baked Corn Tortilla Chips Recipe

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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.

Baked Corn Tortilla Chips - The Lemon Bowl

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.

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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.

Smoked Baked Corn Tortilla Chips - The Lemon Bowl

Baked Corn Tortilla Chips

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.
4.52 from 25 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: baked, how to, tortilla chips
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 117kcal
Author: Liz DellaCroce

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 18-25 minutes or until browned. (Varies based on oven.)
  • Store in air tight container for up to 4 days.

Notes

To create crunchy baked chips, lay tortillas in an even layer to prevent steaming.
Nutrition Facts
Baked Corn Tortilla Chips
Amount Per Serving
Calories 117 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 4.3g
Sodium 300mg 13%
Total Carbohydrates 17.3g 6%
Dietary Fiber 2.7g 11%
Sugars 1.6g
Protein 1.8g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

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Reader Interactions

Comments

  1. 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😀😀

    Reply

  2. 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

    Reply

  3. 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?

    Reply

  4. 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

    Reply

  5. 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.

    Reply

  6. 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!

    Reply

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

    Reply

    • 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.

      Reply

  8. 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.

    Reply

  9. 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

    Reply

      • 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 :)

        Reply

        • 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! :)

          Reply

  10. 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 :-)

    Reply

  11. 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…

    Reply

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

      Reply

      • 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.

        Reply

        • 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!

          Reply

  16. 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!

    Reply

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