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    You are in: Home / Recipes / Healthy Baked Corn Tortilla Chips (Homemade) Recipe
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    Healthy Baked Corn Tortilla Chips (Homemade)

    1/8 Photos of Healthy Baked Corn Tortilla Chips (Homemade)

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Emily Elizabeth's Note:

    A wonderful healthy snack and a great way to use up leftover corn tortillas. Great with Easy Authentic Guacamole or for making nachos. I vary the toppings on this depending on what I will be serving them with, but lately have just been making them plain. VARIATION: If you need more healthy oils in your diet, brush with olive oil.

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    Ingredients:

    Serves: 2

    Yield:

    chips

    Units: US | Metric

    • 5 corn tortillas (Misson brand is Gluten Free)
    • salt (optional, additional spice options listed in directions)

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Stack tortillas one on top of the other and use kitchen sizzors to cut them into 4 slices like you would cut up a pizza.
    3. 3
      Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4" apart (they will be chewy instead of crispy if not spaced properly). (NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes.).
    4. 4
      Shake salt and desired toppings over tortillas.
    5. 5
      TOPPING OPTIONS (choose any combo): SPICES: paprika, chili powder, cumin, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!). CHEESES: grated parmesan cheese, cheddar cheese, pepper jack cheese, etc. or try SWEET: cinnamon & sugar.
    6. 6
      Bake 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 mins).
    7. 7
      Remove from oven and let cool 5-10 mins before serving in order to let them fully crispen. Extra Crispy: put back in turned off oven at least 10 mins or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).

    Ratings & Reviews:

    • on January 15, 2013

      55

      I realized how this could make a perfect chili or taco bowl... cut to size & bake in a muffin tin! (Who needs to buy those ones on t.v). This will be perfect when I take a crockpot of chili to the neighborhood Super Bowl bowl party next month. Bake up some mini shells to fill with the chili. No more buying paper bowls or Fritos to serve along side! Thanks for the idea :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2010

      45

      We loved this recipe. I cut some jalapeno-flavored tortillas into chip shapes, dipped them on one side into some olive oil, then used the dipped chips to paint olive oil onto un-dipped sides. It sounds weird, but my co-worker recommended it, and it works. Then I sprinkled the chips with garlic salt and smoked paprika (go easy on the seasonings! the flavor gets strong quickly) and baked them for 8 minutes. I used my lovely non-stick cookie sheet, and the chips came out beautifully. Thank you for posting, Emily.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2009

      55

      I've tried baking my own chips for years now and without much success. The key is not letting the sides touch. This results is a crispy, yummy tortilla chip. My chips were really brown at 8 minutes so next time I make these I"ll check them earlier. I'll make again. Goes well with "Wonderful Salsa" also on this site.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (30)

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    Nutritional Facts for Healthy Baked Corn Tortilla Chips (Homemade)

    Serving Size: 1 (60 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 130.8
     
    Calories from Fat 15
    11%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 27.0 mg
    1%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 3.7 g
    15%
    Sugars 0.5 g
    2%
    Protein 3.4 g
    6%

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