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GET IT NOWOnce upon a low carb time, I was all about those low carb tortilla chips. I’m still gluten-free, but these days I prioritize balance in my healthy snacks, like these homemade baked tortilla chips! No frying, no gluten, and nothing artificial in these. All you need is a handful of simple ingredients from your pantry, and your oven — and you’ll have your very own chips that rival the ones at restaurants.
I’ve had my fair share of kitchen experiments, but these healthy tortilla chips? They’re crispy. They’re golden. They’ve got flavor. And the best part? No mystery additives or preservatives. So grab some corn tortillas, and let’s bake up some easy, delicious chips!
Why You’ll Love My Baked Tortilla Chips Recipe
- Light & crispy texture – Nope, these don’t taste like store-bought. Instead, they have this crunch that reminds me of ones I’ve had at restaurants. The ones that make their own from scratch. A.k.a. the best kind. 😉
- Mexican-inspired flavor – Sure, you could throw tortillas in the oven with a little oil and call it a day, but my blend of cumin, chili powder, and sea salt makes these homemade tortilla chips taste… So. Much. Better.
- Ready in a flash – With only 5 ingredients, you can whip these up in less than 30 minutes. It’s so easy, I often make a batch while dinner’s cooking.
- So many ways to enjoy them – My baked tortilla chips are so versatile! Make some homemade salsa and guac to go with your Mexican favorites, or add these to an appetizer spread with my spinach dip recipe. I have more ideas below.
- Kid-approved – Not only do adults love these chips, but kids do, too! I literally can’t make a batch of these without it disappearing the same day. My girls even ask to help, so you can make it a fun family activity.
Ingredients & Substitutions
Here I explain the best ingredients for my baked tortilla chips, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Corn Tortillas – I usually get ones that are about 5.5-6 inches in diameter. You could go larger if you want big chips. I recommend 100% whole cornmeal tortillas (without added preservatives or wheat) for healthy tortilla chips, but you can use whatever you’ve got. You can also make my recipe using sprouted corn tortillas for extra nutrition, or cassava tortillas for a grain-free option.
- Oil – Brushing on some olive oil helps the tortillas crisp up. Feel free to use avocado oil, olive oil cooking spray (time saver alert!), or any other neutral oil you prefer.
- Spices – I add cumin, chili powder, and sea salt for a savory flavor and mild kick. But the best part about homemade tortilla chips is you can give them whatever flavor you want! See my variations below for ideas. Make them with just salt if you want a neutral flavor that works beyond just Mexican dips.
How To Make Tortilla Chips
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cut tortillas. Stack the tortillas on a cutting board and grab a sharp knife or pizza cutter. Slice them into 6 triangular “slices” like you’re cutting a pie—this should give you 36 chips.
- Brush with oil. Spread the pieces out in a single layer on a lined baking sheet. Brush both sides with a very thin layer of olive oil. I used the brush that came in this set because it cleans up so easily, but this is where cooking spray can make this go much faster!
- Add the seasonings. Sprinkle the chips with cumin, chili powder, and sea salt.
- Bake until golden. Bake tortilla chips in the oven, until a little crispy and golden. They’ll crisp up more as they cool!
My Recipe Tips
- Choose the best temp for your needs. I’ve tested these chips at 3 different temperatures. They bake up in about 7-8 minutes at 400, 11-12 minutes at 350, or 14-16 minutes at 300 degrees F. I prefer 300, because the chips don’t burn as easily and crisp up more evenly. If you’re in a rush, feel free to crank up the heat, but watch them closely—especially at 400!
- I recommend parchment paper. Although my sheet pan is completely nonstick, I still line it, because it makes cleanup a breeze. And, foil or a bare pan can make them burn more easily.
- When adding the oil, I find it helpful to dip the brush in the oil, dot a few chips with the brush, and then spread. Then repeat with more chips. Doing it this way prevents getting too much oil on them, so they don’t turn out greasy.
- If the spices clump on the chips when sprinkling, just spread them with your fingers. I find that cumin is the biggest culprit for this issue. It’s an easy fix!
- Keep an eye on your homemade tortilla chips. Baking times can vary based on your oven and how thick your tortillas are, so check to ensure they don’t burn. My tortillas were about 1/16” thick.
Seasoning Variations
Want to change it up? Here are my top 3 variations inspired by store-bought chips I used to eat many once-upon-a-times ago:
- Cool Ranch – My favorite, other than the original version. I use 2-3 teaspoons of ranch seasoning per batch of chips.
- Nacho Cheese – Sprinkle the chips with a tablespoon of cheddar cheese powder, and 1/4 teaspoon each of cumin, garlic powder, onion powder, chili powder, and paprika.
- Chili Lime – The 1/4 teaspoon of chili powder in my tortilla chip recipe below is pretty mild, so I recommend doubling it for the chili lime flavor. You can also add 1/4 teaspoon of paprika and 1/8 teaspoon of cayenne if you like. Finish with a squeeze of lime juice after baking.
Storage Instructions
- Store: After cooling, keep your baked tortilla chips in an airtight container at room temperature to keep them crisp. They’ll stay fresh for about a week—if they last that long!
- Freeze: If you need long-term storage, store them in the freezer for up to 3-6 months.
FYI: Refrigerating or freezing can soften the chips.
If this happens, just pop them in the oven at a low temperature to crisp them right up! 10 to 15 minutes at 200 degrees F works well for me.
Serving Ideas
Whether you’re scooping up salsa, diving into a cheesy dip, or sprinkling them on top of a salad or soup, there’s a perfect match for every craving. Here are some of my go-to serving ideas to get you started:
- Salsa – My new fave restaurant-style homemade salsa is pictured above! You can also enjoy these baked tortilla chips with a heaping bowl of my fresh tomato salsa, salsa verde, or avocado tomatillo salsa. If you want something more fruity, try mango salsa and pineapple salsa.
- Guacamole – I’m seriously obsessed with guac, so this definitely deserves its own category. Find my go-to guacamole recipe here (also pictured above), or whip up my chunky avocado salsa recipe. Add a skinny margarita for a complete fiesta!
- Creamy Dips – You can’t go wrong with classic spinach artichoke dip or my irresistible crack dip, and I love this cold spinach dip recipe for something quick. For something a bit more luxurious on a special occasion, try my hot crab dip.
- Nachos – Layer your homemade tortilla chips with savory taco meat (or shredded chicken seasoned with my taco seasoning), then top them off with your favorite toppings, and of course, cheese. Bake until melty!
- Salads – You can crumble these over any of my salad recipes for a crunchy contrast, but I especially like them on my taco salad.
- Soups – Sprinkle crushed chips into soups, like you would with crackers. They go really well with my Mexican chicken soup.
More Crispy Snack Recipes
Craving more crunch? Try one of my other crispy homemade snack recipes:
My Favorite Baking Sheet For This Recipe
Whether I’m making a batch of these homemade tortilla chips or whipping up sheet pan fajitas, I always reach for my trusty made-in-USA baking sheet. It’s been with me for years and its nonstick surface makes cleanup a snap.
Baked Tortilla Chips
Whip up these crispy, healthy, homemade baked tortilla chips in less than 30 minutes! Just grab some corn tortillas, olive oil, and spices.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 300 degrees F (149 degrees C). Line a large baking sheet with parchment paper.
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Stack the tortillas on a cutting board. Use a sharp knife or pizza cutter to slice into triangular chips, like a pie. Cutting the stack into 6 “slices”, you should get 36 triangles total. Arrange them on the lined baking sheet.
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Brush the chips on both sides with a very thin layer of olive oil. Sprinkle them with cumin, chili powder, and sea salt. Spread the spices with your fingers if they are uneven.
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Bake tortilla chips in the oven for 14-16 minutes, until a little crispy and golden. Let them cool for 5 minutes to crisp up more.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 9 chips
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Homemade Baked Tortilla Chips
14 Comments
Sonya
0Can these chips be air fried ?
Maya | Wholesome Yum
0Hi Sonya, I’m sure you can, I just haven’t confirmed the timing. I find the oven more convenient in this case because you can make a lot more at one time.
Mary Heidt
0I make these all the time. My friends like them better than any others. The only thing I do different is to lightly spritz the whole tortilla on both sides then stack and cut. They are delicious. Once in a while I will make them and dust with cinnamon and sugar substitute. If I don’t eat a couple before putting then I don’t get any.
Wholesome Yum D
0Yay, so glad you love them, Mary! The cinnamon sugar twist sounds incredible. And yes, stealing a few before serving is totally fair!
Rebecca
0Can I make these with low carb flour tortillas?
Maya | Wholesome Yum
0Hi Rebecca, Yes, definitely!
Diane
0I love receiving your email recipes. This is a great recipe! I have made it numerous times and am taking these chips to my next potluck! I have experimented a bit: I oil and season the tortillas & stack the before I cut them to reduce time. I have used low carb wheat tortillas also. Your original recipe is my favorite!
Maya | Wholesome Yum
0I’m so glad you love getting my recipes, Diane! That means a lot. Thank you for the tip about oiling and seasoning before cutting. Enjoy!
Dottie Bacon
0Can these be made with flour tortillas that are made with resistant wheat starch? What are your thoughts on resistant wheat starch?
Maya | Wholesome Yum
0Hi Dottie, Yes, those should work! Just watch for processed ingredients (common in foods containing resistant wheat starch), but from a recipe standpoint they’ll work. The baking time might vary a little depending on how thick they are. Other thatn that, how much the starch affects you varies from person to person. I’ve also made these homemade chips with cassava flour tortillas for a grain-free option and those work as well.
Chuck
0These chips were awesome! The seasoning blend was perfect. Whipped up a batch while watching the game, and they were gone before halftime. So much better than store-bought!
Ali
0These were a hit at my house. The kids couldn’t get enough. So good, easy and convenient to make. Better than store bought.
Sheila G
0So easy to make and my kids love them. I will never buy the expensive ones with all the extra ingredients again!
Mel
0These were so delicious! I couldn’t believe the flavor and how easy they were to make. Cannot wait to make these again!