Baked Corn Tortilla Chips
Posted: 03/30/2012
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Make your own healthy baked tortilla chips! So easy and fun, you’ll wonder why you never thought of it.
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}.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Make your own healthy baked tortilla chips! Crunchy, salty, everything you need in a good chip without the grease.
Ingredients
- 6 small corn tortillas (taco size)
- Avocado or olive oil spray
- ⅛ teaspoon kosher salt, more to taste
Instructions
- Preheat oven to 350°F.
- Cut each tortilla into 6 wedges.
- Spray a large baking sheet with oil spray (see note). Spread tortilla wedges on baking sheet in a single layer (important!).
- Spray with oil, sprinkle with salt, and bake for 12-15 minutes, rotating pan once. Keep a close eye on them after 12 minutes (check every minute), because they can burn easily. Take them out when they are dark golden brown (see note).
Notes
- Some cooks like to spray the tortillas on both sides before cutting them. You can also brush them with oil on both sides. It's up to you. Use whichever method you like best!
- These do need to be golden brown to be crisp, otherwise they will be chewy. They may look a bit overdone but they're best that way.
- To refresh leftover chips, arrange them on a plate and microwave in 5 second intervals or until warm and crisp. Use your oven or toaster oven to warm them if you prefer.
- Sprinkle on chili powder, taco seasoning, or cumin along with the salt before baking to add more flavor, if desired.
Nutrition Information
Serving: 12chips, Calories: 113kcal, Carbohydrates: 23g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 120mg, Potassium: 97mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1IU, Calcium: 42mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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!
moonsword says
I was just wandering around the MarxFoods site and ohgoodgolly they have not just Habanero Salt and Green Chile Salt, but Lime Salt too! I think any of them would be perfect for these. Thanks for sharing the recipe…found it just in time for Cinco de Mayo! :)
Aggie says
This is the time of year when I would consider this an exceptional dinner…cold beer, homemade chips and fresh salsa and guac!? I’m in.
Bree says
Love this! I am sure I will share this soon!
Miss @ Miss in the Kitchen says
I love homemade chips but being the unhealthy gal that I am, I always fry them!