Appetizer/ Recipe/ snack

Baked Corn Tortilla Chips

January 20, 2016 (Last Updated: October 13, 2020)

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Make your own healthy baked corn tortilla chips 

Homemade corn tortilla chips in a blue patterned bowl.

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.

Corn chips piled into a bowl and scattered around bowl on white board.

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!  

A blue and white bowl filled with chips.

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

Corn tortillas cut into wedges on a baking sheet.

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

Tortilla chips piled into a small bowl.

Baked Corn Tortilla Chips

Kathy
Homemade baked corn tortilla chips.
5 from 4 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Cuisine American, Mexican
Servings 4 people
Calories 6 kcal

Ingredients
  

  • 12 whole corn tortillas
  • non-stick spray
  • coarse salt

Instructions
 

  • 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.

Nutrition

Calories: 6kcalCarbohydrates: 1gSodium: 1mg
Keyword baked chips, baked tortilla chips, tortilla chips
Tried this recipe?Leave a comment and let me know what you think.

 

Healthy snack made with corn tortillas.

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22 Comments

  • Reply
    Rachelle @ Beer Girl Cooks
    January 22, 2016 at 5:37 am

    Homemade chips is a great idea! And because they are baked and healthy that means I can have more guacamole!

  • Reply
    Manali @ CookWithManali
    January 21, 2016 at 2:13 pm

    homemade chips are the best! these look great Kathy!

    • Reply
      Kathy
      January 22, 2016 at 4:47 am

      Nothing better than homemade!

  • Reply
    Amanda
    January 21, 2016 at 10:13 am

    I love fresh baked tortilla chips! nothing beats them dunked in some homemade salsa. Great idea!

    • Reply
      Kathy
      January 22, 2016 at 4:47 am

      Me too!

  • Reply
    Kennedy Cole
    January 21, 2016 at 8:47 am

    5 stars
    Freshly 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! ๐Ÿ˜‰ Thanks for sharing!

    • Reply
      Kathy
      January 22, 2016 at 4:47 am

      So many combinations! I need to try everyone’s suggestions!!!

  • Reply
    David @ Spiced
    January 21, 2016 at 8:14 am

    Love 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.)

    • Reply
      Kathy
      January 22, 2016 at 4:46 am

      I will have to try the lime juice! Do you squeeze it on before or after baking?

  • Reply
    Mary Ann | The Beach House Kitchen
    January 21, 2016 at 4:40 am

    I 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!

    • Reply
      Kathy
      January 22, 2016 at 4:45 am

      Cinnamon and sugar! Why did you have to suggest that? I love cinnamon and sugar….I just don’t need to eat it:)

  • Reply
    Sina @ Vegan Heaven
    January 21, 2016 at 3:33 am

    I love tortilla chips, but I’ve never made them myself! I really need to give this a try soon. ๐Ÿ™‚

    • Reply
      Kathy
      January 22, 2016 at 4:44 am

      One step closer to homemade!

  • Reply
    Geraldine | Green Valley Kitchen
    January 20, 2016 at 8:44 pm

    I’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 :(.

    • Reply
      Kathy
      January 21, 2016 at 3:59 am

      I always have a few corn tortillas left over too. This is a perfect way to use them up.

  • Reply
    karrie @ Tasty Ever After
    January 20, 2016 at 6:23 pm

    5 stars
    I 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 ๐Ÿ™‚

    • Reply
      Kathy
      January 21, 2016 at 4:00 am

      The cooking spray also helps the salt adhere to the chips. They don’t need much salt, just a touch.

  • Reply
    Fran @ G'day Souffle'
    January 20, 2016 at 5:49 pm

    Amazing! 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!

    • Reply
      Kathy
      January 20, 2016 at 6:30 pm

      You are right…these are usually deep fried. Baking just keeps them on the healthier side.

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