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.
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.
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.)
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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
Toppings:
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
Equipment
Ingredients
- 12 corn tortillas
- 2 tablespoons extra virgin olive oil (or canola oil if that's all you have)
- 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.
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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.
Love that you added lime juice! Glad you enjoyed them :)
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.
Great idea to make nachos!
Great and easy recipe. Thank you for sharing :) Tastes just like the fresh ones from Northgate
So glad you enjoyed it!!
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.
I use Kosher salt which might be part of why – regardless glad you figured it out!! :)
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!
I’m so glad you enjoyed !!
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!
Great idea!
Time is way too long, more like 15 minutes.
It varies by oven that’s for sure!
Has anyone tried putting them in mini muffin tins to make small scoops?
That’s a great idea!!
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
That’s such a great idea!!