Baked Tortilla Chips

Baked Tortilla Chips

Crisp, golden triangles baked instead of fried, ready for dipping in under 20 minutes.

Total 15 min Makes 4 servings Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Corn tortillas are cut into wedges, brushed lightly with oil, and baked until crisp and lightly browned for a lighter alternative to fried chips. A sprinkle of salt straight out of the oven keeps them crunchy and flavorful, ideal alongside salsa, guacamole, or a bowl of chili.

Ingredients

  • 12 corn tortillas
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder

Method

  1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

  2. Stack the corn tortillas and cut the stack into 6 wedges each, like a pizza.

  3. Arrange the tortilla wedges in a single layer across the two baking sheets, making sure they do not overlap.

  4. Brush both sides of the tortilla wedges lightly with vegetable oil.

  5. Combine the salt, chili powder, and garlic powder in a small bowl, then sprinkle evenly over the wedges.

  6. Bake until the chips are golden brown and crisp, rotating the pans and flipping the chips halfway through, about 10 minutes.

  7. Remove from the oven and let cool on the baking sheets for 5 minutes; the chips will crisp further as they cool.

  8. Transfer to a bowl and serve with salsa, guacamole, or your favorite dip.

Rate this recipe

★ 3.9 (1)

Baked Tortilla Chips

Corn tortillas are cut into wedges, brushed lightly with oil, and baked until crisp and lightly browned for a lighter alternative to fried chips. A sprinkle of salt straight out of the oven keeps them crunchy and flavorful, ideal alongside salsa, guacamole, or a bowl of chili.

15 min 4 servings 180 cal

Ingredients

  • 12 corn tortillas
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder

Method

  1. 1

    Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

  2. 2

    Stack the corn tortillas and cut the stack into 6 wedges each, like a pizza.

  3. 3

    Arrange the tortilla wedges in a single layer across the two baking sheets, making sure they do not overlap.

  4. 4

    Brush both sides of the tortilla wedges lightly with vegetable oil.

  5. 5

    Combine the salt, chili powder, and garlic powder in a small bowl, then sprinkle evenly over the wedges.

  6. 6

    Bake until the chips are golden brown and crisp, rotating the pans and flipping the chips halfway through, about 10 minutes.

  7. 7

    Remove from the oven and let cool on the baking sheets for 5 minutes; the chips will crisp further as they cool.

  8. 8

    Transfer to a bowl and serve with salsa, guacamole, or your favorite dip.