Make your own healthy baked corn tortilla chips at home.
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! Have you ever bought baked chips at the store?
These are nothing like those! To me, store bought baked chips are awful. They are fake little substitutes for chips.
I’d rather eat a regular ol’ chip, than a baked chip from the store! These baked corn tortilla chips are nothing like those horrible things! These are truly delicious!
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!
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. Reheat in a 400 degree oven for 5 minutes before serving.
Baked Corn Chips are perfect with:
- 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.