Baked Corn Tortilla Chips

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!


  • 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
Servings: 8


Recipe Video



  • 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.


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

67 thoughts on “Baked Corn Tortilla Chips”

  1. 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!

  2. 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!

  3. 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??

  4. 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

  5. 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?

  6. 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

  7. 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.

  8. Tiffany Beaston

    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!

  9. I should have checked on these sooner. The time says 20-25 minutes, but they were completely burned black after only 14 minutes. :-(

    1. 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.

  10. 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.

  11. 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

      1. 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 :)

        1. 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! :)

  12. 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 :-)

    1. I am so glad you enjoyed them!! Aren’t they the best? Works with pita bread too for pita chips- great with hummus.

  13. 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…

    1. That’s exactly why I created them – whenever we make tacos I always have a bunch of leftover corn tortillas. Enjoy Cathy!

      1. 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.

        1. 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!

      1. 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..

  14. 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!

    1. 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!!

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