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.
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
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.
Once your triangles are all cut, throw them in a bowl and drizzle with olive oil.
Then you’ll sprinkle in your flavoring, my go-to is cumin, smoked paprika, and salt and pepper.
You don’t want to overcrowd the bowl, so don’t worry if you have to work in batches.
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!
Once all coated, lay your chips out evenly on prepared baking sheets, and throw in the oven at 350 for about 15 minutes.
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.
Complimentary Dips
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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
Equipment
Recipe Video
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.
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!
What a genius idea!!
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!
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??
What an awesome idea!!! So glad you enjoyed them!
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
To those commenting an Italian version – use Bruschetta as a dip!
Great idea!
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?
Oh yes absolutely use store bought tortillas!!!
Ok! Thanks a lot Liz.
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
GREAT Idea!!! Hope they turned out!!
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.
Great idea!!
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!
Oh that’s such a great idea to make them in a frying pan!! I had never even thought of that!!
I should have checked on these sooner. The time says 20-25 minutes, but they were completely burned black after only 14 minutes. :-(
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.
Sounds like your oven may run hotter than normal.
You may be right!
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.
Oh that’s perfect – so glad you enjoyed them!!
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
That is such a smart idea!!!! I can’t wait to try that!!! Thank you and so glad you found me!
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 :)
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! :)
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 :-)
I am so glad you enjoyed them!! Aren’t they the best? Works with pita bread too for pita chips- great with hummus.
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…
It’s so true!! This same method is great with pita bread. Enjoy friend!
I am so going to do this today…I have a stack of corn tortillas that need a purpose!
That’s exactly why I created them – whenever we make tacos I always have a bunch of leftover corn tortillas. Enjoy Cathy!
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.
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!
This is a great Super Bowl treat.. We will make this delicious recipe later this afternoon for the game..
Let me know how they turn out!!
My freind Megan just starting on them.. I’m sure they will be really real soon.. From the looks of everything it going to be a delicious treat… Yumm..
These sounded so delicious, I made a batch NOW. (Just waiting for the timer to go off.) Thanks!
Can’t wait to hear what you think!
Oh I love the idea of baking the chips and adding cumin and smoked paprika! Off to go buy some corn tortillas!
Just found this comment in spam – so sorry I didn’t see it earlier!! Did you try the chips?? :)
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!
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!!
Mmm. Cumin and paprika on a salty chip – YUM! Great combination of flavors!
You really can’t go wrong with cumin and smoked paprika in my book. ;-) Happy Thanksgiving Sarah!
Oh my, these look divine! I may have to whip some up today…I think I have corn tortillas in the pantry! :)
We made them in just minutes yesterday – completely on a whim. Perfect for snacking! Let me know how they turn out!