A healthy version of the chips you buy at the store, corn tortillas are baked with olive oil and spices to create a healthy version of this addictive snack chip.
Recently I received a text message from my college BFF in Boston asking (begging) for healthy recipes “of the chip nature.” Can you tell this gal works at Harvard? Even her requests for a salty snack are fancy.
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 traditionally high in fat and calories (an oh-so-addictive), my healthier baked corn tortilla chips are 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:
If you want to ensure your tortilla chips won’t be soggy, they must be laid out in an even layer in the oven to prevent steaming. Otherwise, they will not crisp up.
Up to 4 days in an airtight container.
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. Additionally, you can use flour tortillas but they will cook faster. You’ll need to keep an eye on them when cooking
Dips to pair tortilla chips 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
📖 Recipe
Baked Corn Tortilla Chips
Equipment
- Pizza Cutter
Ingredients
- 12 corn tortillas
- 2 tablespoons olive oil
- 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.
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!
Liz DellaCroce
Great idea!
Toasty
Time is way too long, more like 15 minutes.
Liz DellaCroce
It varies by oven that’s for sure!
Pat
Has anyone tried putting them in mini muffin tins to make small scoops?
Liz DellaCroce
That’s a great idea!!
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
Liz DellaCroce
That’s such a great idea!!
Kelly L. L.
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!
Liz DellaCroce
What a genius idea!!
Kelly L. L.
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!
Jessica
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??
Liz DellaCroce
What an awesome idea!!! So glad you enjoyed them!
Jessica
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
Allison
To those commenting an Italian version – use Bruschetta as a dip!
Liz DellaCroce
Great idea!
William Smith
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?
Liz DellaCroce
Oh yes absolutely use store bought tortillas!!!
William Smith
Ok! Thanks a lot Liz.
Ty
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
Liz DellaCroce
GREAT Idea!!! Hope they turned out!!
Terrie
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.
Liz DellaCroce
Great idea!!
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!
Liz DellaCroce
Oh that’s such a great idea to make them in a frying pan!! I had never even thought of that!!