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 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!
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 air tight 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?
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
Baked Corn Tortilla Chips
- 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.