Make your own healthy baked tortilla chips! So easy and fun, you’ll wonder why you never thought of it.

overhead view of red plate containing tortilla chips and white bowl of salsa, on wooden board background.

This is a very straight-forward easy recipe. But so delicious! I do believe that tortilla chips and fresh salsa, or even better, guacamole, are one of the best parts of warmer weather.

Add an ice cold beer and you don’t even need dinner. I bought corn tortillas for fajitas the other night and I wasn’t really feeling them, so they got turned into chips. Best decision ever.

These would be great alone (obviously) or with any of your favorite Mexican dinners. Like Southwestern Salad Bowls with Chipotle Mustard Vinaigrette. Or Southwestern Farro Salad Recipe with Poblanos. Or Fajita Stuffed Chicken. Or even White Chicken Chili! And definitely Slow Cooker Salsa Chicken {Taco Slop}

Closeup of chips and salsa.

Baked Corn Tortilla Chips

Baked Corn Tortilla Chips

Yield: depends on how many tortillas you have
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Make your own healthy baked tortilla chips! So easy and fun, you'll wonder why you never thought of it.


  • 1 package corn tortillas
  • non-stick cooking spray
  • salt


  1. Preheat oven to 350°F.
  2. Cut each tortilla into 8 wedges.
  3. Spread out on a large baking sheet in a single layer (important!).
  4. Spray with cooking spray, sprinkle with salt, and bake for 12-18 minutes, rotating pan once. I know that sounds like a big time span, but you’ll want to keep an eye on them after 12 minutes, checking on them every two minutes.
Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 148mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 0g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: Delicious! Crunchy, salty, everything you need in a good chip without the grease.
Husband’s take: Loves them! I’ve made baked tortilla chips with flour tortillas and we agree that we like corn tortillas much better.
Changes I would make: None are necessary, but I can’t wait to play around different seasonings. I’m thinking a touch of lime would be great, or a little chili powder, or some cumin. The possibilities are endless!
Difficulty: Easy!

Closeup of hand holding single chip with salsa, plate of chips in background.