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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 tortilla chips in a 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.

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 along side? 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!

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 Lime Baked Tortilla Chips with Sea Salt 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

Course: Appetizer, Snack
Cuisine: Mexican
Keyword: how to make tortilla chips in the oven
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 117kcal
Author: Liz Della Croce
A healthy version of the chips you buy at the store, corn tortillas are baked with olive oil and spices to create an addictive snack chip.
Questions / Comments?
Print Recipe

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 Information:

Calories: 117kcal | Carbohydrates: 17.3g | Protein: 1.8g | Fat: 4.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 4.3g | Sodium: 300mg | Fiber: 2.7g | Sugar: 1.6g
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Comments

  1. Leona

    April 19, 2019 at 7:40 pm


    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

    Reply

  2. Kelly L. L.

    March 30, 2019 at 3:59 pm


    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!

    Reply

  3. Kelly L. L.

    March 30, 2019 at 3:57 pm

    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!

    Reply

  4. Jessica

    September 15, 2018 at 12:43 am


    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

  5. Jessica

    September 15, 2018 at 12:31 am

    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

  6. William Smith

    April 15, 2018 at 10:13 am


    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

  7. Ty

    June 15, 2017 at 1:55 pm


    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

  8. Terrie

    May 7, 2017 at 2:16 pm


    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

  9. Tiffany Beaston

    April 26, 2016 at 9:20 am


    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

  10. Jennifer

    August 25, 2014 at 9:48 pm


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

    Reply

    • Liz DellaCroce

      August 26, 2014 at 1:03 pm

      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

  11. Kim

    May 7, 2013 at 4:27 pm

    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

  12. bon

    February 20, 2013 at 12:08 pm

    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

      • bon

        February 20, 2013 at 2:56 pm

        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

        February 20, 2013 at 3:01 pm

        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! :)

  13. catherine

    February 18, 2013 at 11:27 pm


    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

    • Liz DellaCroce

      February 19, 2013 at 6:33 am

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

      Reply

  14. Rachael

    February 3, 2013 at 3:31 pm

    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

    • Liz DellaCroce

      February 3, 2013 at 3:37 pm

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

      Reply

      • Carla

        February 9, 2016 at 1:45 pm


        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

        February 10, 2016 at 8:58 am

        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!

  19. EA-The Spicy RD

    November 21, 2012 at 9:29 am

    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

    • The Lemon Bowl

      November 21, 2012 at 10:37 am

      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!!

      Reply

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