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Baked Corn Tortilla Chips Recipe

A healthy version of the tortilla chips you buy at the store, baked with olive oil and spices to create a healthy version of this addictive snack chip.

Baked Corn Tortilla Chips a healthy snack HR

Homemade tortilla chips

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 traditional fried tortilla chips are high in fat and calories (and oh-so-addictive), my healthier baked version is just a little over 100 calories per serving.

Baked Corn Tortilla Chips - a healthy snack recipe

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:

How do you prevent soggy tortilla chips?

If you want to ensure your chips won’t be soggy, they must be laid out in an single layer in the oven to prevent steaming. Otherwise, they will not crisp up.

How long do fresh tortilla chips keep for?

Leftovers can keep up to 4 days in an airtight container.

What toppings can you add to tortilla chips?

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. You can use flour tortillas but they will cook faster and will need to keep an eye on them when cooking.

Favorite dips to pair 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


Salt is always key. To make them sweeter you could sprinkle on some cinnamon sugar. For a spicy kick, I would add ancho chili powder.

Baked Corn Tortilla Chips a healthy snack HR

Baked Corn Tortilla Chips

4.35 stars average
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.
PREP: 5 mins
COOK: 20 mins
TOTAL: 25 mins
Pin Recipe
Servings: 8




  • 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.

Recipe Video


Serving: 8chipsCalories: 117kcalCarbohydrates: 17.3gProtein: 1.8gFat: 4.8gSaturated Fat: 0.5gPolyunsaturated Fat: 4.3gSodium: 300mgFiber: 2.7gSugar: 1.6g
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.


  1. These are excellent! I actually used olive oil spray and plus one small teaspoonful of olive oil to make mine. I did not use the cumin because I don’t love that spice. However, they were incredibly tasty using the smoked paprika. I also squirted a little bit of lime juice over them just before serving and they were yummy. I will make this recipe over and over again! Thank you.

  2. Pretty good, made nachos using these chips. I also added garlic 😋 I agree start off by trying the lowest time and adjust for your oven.

  3. 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.

  4. 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!

  5. As other have mentioned, I’m going to brush the WHOLE tortillas with oil and sprinkle the spices on BEFORE I cut them into triangles! Thanks for this post, off I go to make these!

  6. 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

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