Baked Corn Tortilla Chips

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

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

Dipping baked corn tortilla chips into salsa.

I don’t have much of a sweet tooth, but man do I love a good salty snack! And my Baked Corn Tortilla Chips couldn’t be any easier to make, or more versatile! 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. A 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!

Ingredients

  • Corn tortillas: Gluten free and higher in fiber and whole-grains compared to flour, corn tortillas make delicious chips.
  • Olive oil: Used to help make the chips nice and crispy and get the seasoning to stick.
  • Spices: You could keep it simple and just go with salt and some pepper, or spice things up like I do by adding cumin and smoked paprika.

How to Make Baked Corn Tortilla Chips

Slicing tortillas

Start your baked corn tortilla chips by cutting your tortillas into triangles. I find it’s quickest if you stack the tortillas and use a very sharp knife or pizza cutter.

Tossing tortillas in oil

Once your triangles are all cut, throw them in a bowl and drizzle with olive oil.

Seasoning with smoked paprika

Then you’ll sprinkle in your flavoring, my go-to is cumin, smoked paprika, and salt and pepper.

Seasoning with cumin

You don’t want to overcrowd the bowl, so don’t worry if you have to work in batches.

Tossing tortillas evenly

Then toss those tortilla triangles well, making sure that they are evenly coated with the oil and spices. Don’t be afraid to use your hands!

Organizing tortillas chips on baking sheet

Once all coated, lay your chips out evenly on prepared baking sheets, and throw in the oven at 350 for about 15 minutes.

Baked corn tortilla chips.

Serve alongside your favorite salsa or dip, or make up a plate of nachos, and enjoy your Baked Corn Tortilla Chips!

Frequently asked questions:

Why are my baked tortilla chips chewy?

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

What can you put on tortilla chips?

To make them sweeter you could use cinnamon sugar. For a spicy kick, I would add ancho chili powder.

How long do fresh tortilla chips keep for?

Kept in an airtight container, the chips should last for up to a week.

Baked corn tortilla chips served along salsa.

Complimentary Dips

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Liz eating baked corn tortilla chips.

Perfect for an afternoon snack or for entertaining friends and family, my Baked Corn Tortilla Chips are sure to please.

No fork required.

Baked corn tortilla chips

Baked Corn Tortilla Chips

4.36 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 minutes
COOK: 20 minutes
TOTAL: 25 minutes
Pin
Servings8

Equipment

Recipe Video

Ingredients
 

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.

Nutrition

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

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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67 responses to “Baked Corn Tortilla Chips”

  1. colleen Avatar
    colleen

    video won’t play, it goes to other video’s.

  2. Melanie Avatar
    Melanie

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Love that you added lime juice! Glad you enjoyed them :)

  3. Elci Avatar
    Elci

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Great idea to make nachos!

  4. Crispy Sanchez Avatar
    Crispy Sanchez

    Great and easy recipe. Thank you for sharing :) Tastes just like the fresh ones from Northgate

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed it!!

  5. Larry Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I use Kosher salt which might be part of why – regardless glad you figured it out!! :)

  6. Natalie Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed !!

  7. lisa Avatar
    lisa

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Great idea!

  8. Toasty Avatar
    Toasty

    Time is way too long, more like 15 minutes.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It varies by oven that’s for sure!

  9. Pat Avatar
    Pat

    Has anyone tried putting them in mini muffin tins to make small scoops?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That’s a great idea!!

  10. Leona Avatar
    Leona

    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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That’s such a great idea!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.