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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.)
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
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
- Pizza Cutter
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!