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!
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.
Frequently asked questions:
If you want to ensure your tortilla chips won’t be soggy, they must be laid out in an even layer in the oven to prevent steaming. Otherwise, they will not crisp up.
Up to 4 days in an airtight container.
To make them sweeter you could use cinnamon sugar. For a spicy kick, I would add ancho chili powder.
Recipe substitutions:
If you don’t have the time to source corn or flour tortillas then store-bought tortilla chips will work fine. Additionally, you can use flour tortillas but they will cook faster. You’ll need to keep an eye on them when cooking
Dips to pair tortilla chips with:
If you’re looking for some amazing dips try one of these: Mexican Layered Hummus Dip or my Easy Guacamole Recipe or Easy Homemade Pico de Gallo. If you need some salsa options try these salsa options: Salsa Roja, Avocado Black Bean and Red Pepper Salsa
📖 Recipe
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
- ½ 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.
Larry
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.
Liz DellaCroce
I use Kosher salt which might be part of why – regardless glad you figured it out!! :)
Natalie
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!
Liz DellaCroce
I’m so glad you enjoyed !!