The ultimate healthy snack recipe, these baked corn tortilla chips are crunchy, salty and easy to make at home!
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 along side? Don’t worry – I wouldn’t leave you hanging like that!
In case you missed it, check out my video to see just how easy my pico de gallo recipe is to make. In fact, I’m pretty sure you are going to want to make it again and again!
Of course, what good is dip without chips? No good, I say. 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.
Since I was serving them with pico de gallo, I kept the seasoning simple and just tossed the tortillas with olive oil and salt. Want to get creative? Toss in any of your favorite spices such as cumin, smoked paprika, garlic powder and more.
Your friends are waiting.
Baked Tortilla Chips
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon salt
- 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 salt over tortilla triangles and mix well so all tortillas are evenly coated in oil and salt.
- Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer. Bake for 18-25 minutes or until browned.
Photography by Alejandro Photography // Recipe by The Lemon Bowl