Healthy Baked Corn Tortilla Chips (Homemade)

"A wonderful healthy snack and a great way to use up leftover corn tortillas. Great with Recipe #287183 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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photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by catalinacrawler photo by catalinacrawler
photo by Jubes photo by Jubes
Ready In:
15mins
Ingredients:
2
Yields:
20 chips
Serves:
2
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ingredients

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

  • Preheat oven to 400 degrees.
  • 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.
  • 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.).
  • Shake salt and desired toppings over tortillas.
  • 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.
  • 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).
  • 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).

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Reviews

  1. 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 :-)
     
  2. 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.
     
  3. 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.
     
  4. I brushed with oil then cut into 8ths. Baked for 9 min. Served with guacamole and chicken enchiladas.
     
  5. These are great! I discovered them while doing Weight Watchers and are a perfect low point, filling snack dipped in salsa. I give mine a light mist of olive oil from my Misto and then salt them with popcorn salt, which is finer than regular salt. I also bake whole tortillas and make tostadas with refried beans, lettuce, jalapenos, taco sauce and a little cheese. They are super filling and a great, low point meal.
     
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RECIPE SUBMITTED BY

Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
 
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