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Make your own healthy baked corn tortilla chips
Sometimes the best snacks are simple. They don’t have to be anything complicated to be delicious. These baked corn tortilla chips are super easy, simple and delicious.
These chips use corn tortillas cut into wedges. They are sprayed lightly with a non-stick spray and then baked until crisp. That’s really all there is….well, I do like a sprinkling of salt, but really…that is it!
This recipe is super easily adaptable to make as many chips as you might need or as many as you want to eat. You are limited to oven space and the amount of time you have.
When making these you want to be careful you don’t over crowd your pans or the chips will stick together. A big sticky blob isn’t what you are striving for…. trust me on this!
How to make Baked Tortilla Chips
- Cut corn tortillas into wedges
- Spray lightly with a cooking spray
- Sprinkle with salt
- Bake for 5 minutes
- Stir/flip tortillas
- Bake until crisp
How to store Baked Corn Chips
These chips are best eaten the same day. If you need to make them ahead of time, cool chips completely. Store in a plastic bag or a sealed container. If chips have lost their crispness, reheat in a 400 degree oven for 5 minutes before serving.
Baked Corn Chips are perfect with
- Guacamole
- Tomato Salsa
- Peach Salsa
- Pineapple Salsa
- Refried Beans
- Mexican Cheese Dip
- Jalapeno Popper Dip
- Bean Dip
- Mexican Layered Dip
- 12 whole corn tortillas
- non-stick spray
- coarse salt
- cut corn tortillas into sixths.
- Place on baking sheet.
- Lightly spray with non-stick spray.
- Sprinkle with coarse salt.
- Bake for 5 minutes at 400 degrees.
- Stir tortillas on tray so they are flipped over.
- Bake for another 5 minutes. Flipping as needed.
- Continue baking until lightly golden and crisp. Watch carefully. They go from done to burnt quickly.
- Remove from oven when toasted.
22 Comments
Fred G
February 21, 2019 at 6:55 amChips without deep frying, great idea.
Laura ~ Raise Your Garden
January 22, 2016 at 7:07 amI love simple snacks too Kathy! Especially how these are baked. My husband took me to Chillis the other day (fancy people that we are, ha!!) and the chips were drenched in oil, overly deep fried. I couldn’t even eat them thinking about how clogged my arteries would be getting. My husband on the other hand…….eh. Anyhow, I’d love these for taco night!
annie@ciaochowbambina
January 22, 2016 at 6:23 amI love how simple, healthy and delicious these are, Kathy! Yum!
Rachelle @ Beer Girl Cooks
January 22, 2016 at 5:37 amHomemade chips is a great idea! And because they are baked and healthy that means I can have more guacamole!
Manali @ CookWithManali
January 21, 2016 at 2:13 pmhomemade chips are the best! these look great Kathy!
Kathy
January 22, 2016 at 4:47 amNothing better than homemade!
Amanda
January 21, 2016 at 10:13 amI love fresh baked tortilla chips! nothing beats them dunked in some homemade salsa. Great idea!
Kathy
January 22, 2016 at 4:47 amMe too!
Kennedy Cole
January 21, 2016 at 8:47 amFreshly baked chips are always so much better that store-bought. We made some with cumin and lemon zest one time, but it’s hard to beat just plain salted chips! 😉 Thanks for sharing!
Kathy
January 22, 2016 at 4:47 amSo many combinations! I need to try everyone’s suggestions!!!
David @ Spiced
January 21, 2016 at 8:14 amLove this idea, Kathy! Homemade chips are the best and extra lime juice is most definitely required. This is also a great way to use up leftover corn tortillas! (We always seems to have leftovers since corn tortillas come in such large packs.)
Kathy
January 22, 2016 at 4:46 amI will have to try the lime juice! Do you squeeze it on before or after baking?
Mary Ann | The Beach House Kitchen
January 21, 2016 at 4:40 amI LOVE homemade tortilla chips Kathy! I like them with coarse salt and with cinnamon sugar too! So irresistible! Thanks for sharing! Have a great weekend!
Kathy
January 22, 2016 at 4:45 amCinnamon and sugar! Why did you have to suggest that? I love cinnamon and sugar….I just don’t need to eat it:)
Sina @ Vegan Heaven
January 21, 2016 at 3:33 amI love tortilla chips, but I’ve never made them myself! I really need to give this a try soon. 🙂
Kathy
January 22, 2016 at 4:44 amOne step closer to homemade!
Geraldine | Green Valley Kitchen
January 20, 2016 at 8:44 pmI’ve made pita chips before but never thought of trying corn tortillas – great idea, Kathy! A good way to use up any extra corn tortillas – I hate to let them go to waste :(.
Kathy
January 21, 2016 at 3:59 amI always have a few corn tortillas left over too. This is a perfect way to use them up.
karrie @ Tasty Ever After
January 20, 2016 at 6:23 pmI love baking my own chips but they come out kind of dry. I bet spraying them first with cooking spray like you do will correct that problem. Friday night I’m making Mexican so I’ll try it then 🙂
Kathy
January 21, 2016 at 4:00 amThe cooking spray also helps the salt adhere to the chips. They don’t need much salt, just a touch.
Fran @ G'day Souffle'
January 20, 2016 at 5:49 pmAmazing! I always thought that tortilla chips were deep fried. If I make them myself, I would do them in small batches, otherwise I would gulp down huge amounts!
Kathy
January 20, 2016 at 6:30 pmYou are right…these are usually deep fried. Baking just keeps them on the healthier side.