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We are ALL about the chips and salsa (it’s one of our favorite appetizers!) The downside to this tasty snack is the calories unless you try these equally delicious baked tortilla chips.

So, if you are watching your calories and still want to indulge, then you’ll want to take notes. Trust us, these are SO easy to make yourself!

With just a few minutes, you can bake your own tortilla chips and sit down to stacks on stacks of crispy goodness. Because we bake these instead of fry, you are saving those calories, maybe for a bowl of bean dip?!

Keep it low-calorie with tasty Cucumber Salsa or Pineapple Salsa. Or go for the gusto with Tamale Dip, Cream Cheese Bean Dip, or Buffalo Chicken Dip.

Why we think you’ll love it:

  • Save on calories. It’s time to bust out your favorite salsas and dips and enjoy a less guilty snack.
  • Only 3 ingredients! Tortillas, olive oil, and salt – that’s all you need for crispy chips made right at home.
  • For any meal. Serve chips up as a snack or appetizer, or turn them into a main dish (like our Loaded Nachos)!

Baked Tortilla Chips Ingredients and Substitutions

  • 5 corn tortillas you can make more or less – white or yellow corn tortillas
  • olive oil – or vegetable oil, coconut oil, avocado oil
  • kosher salt or other course salt – sprinkle to taste. You can also use other seasonings such as taco seasoning, garlic salt, lemon salt, cumin, chili powder, or cinnamon. 
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How to Make Baked Tortilla Chips

  1. PREP. Preheat oven to 350°F. Cut each tortilla into six triangle-shaped wedges.
  2. BAKE. Place the tortilla wedges in a single layer onto a cooling rack placed on top of a sheet pan. Spray or brush with olive oil and sprinkle with salt.
    • Bake for about 6 minutes, then use tongs to turn wedges over – spray again with olive oil spray and sprinkle with salt and bake an additional 6 or so minutes until a light golden brown.
  3. SEASON & SERVE. Sprinkle with more salt before serving.
  • The thickness and size of the tortillas can affect the bake time. Watch carefully and adjust the bake time as needed.
  • Add a light oil coating, too much will cause the chips to be greasy.
  • Use a pizza cutter or kitchen shears to get the perfect triangle wedges.

Air Fryer Directions

Working in batches place the tortilla triangles in the air fryer basket. Spray with olive oil and air fry at 350°F for 5-7 minutes, flipping halfway through cooking.

Baked tortilla chips dipped into guacamole.
5 from 6 votes

Baked Tortilla Chips

Baked tortilla chips are just as tasty, but with fewer calories. Only 3 ingredients and 5 minutes of prep for a better way to snack!
Servings: 5
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

Ingredients 

  • 5 corn tortillas, you can make more or less
  • olive oil
  • kosher salt, or other course salt

Instructions 

  • Preheat oven to 350°F.
  • Cut each tortilla into six triangle-shaped wedges using a pizza cutter or sharp knife.
  • Place the tortilla wedges in a single layer onto a cooling rack placed on top of a baking sheet. Spray or brush with olive oil and sprinkle with salt.
  • Bake for about 6 minutes, then use tongs to turn wedges over. Spray again with olive oil and sprinkle with salt. Bake an additional 6 or so minutes until a light golden brown. Sprinkle with more salt before serving.

Notes

Recipe Tips
  • The thickness and size of the tortillas can affect the bake time. Watch carefully and adjust the bake time as needed.
  • Add a light oil coating, too much will cause the chips to be greasy.
  • Use a pizza cutter or kitchen shears to get the perfect triangle wedges.
Air Fryer Directions. Working in batches place the tortilla triangles in the air fryer basket. Spray with olive oil and air fry at 350°F for 5-7 minutes, flipping halfway through cooking.
Serving suggestions. Serve with Salsa and other Appetizer Dips or with Taco Salad, Nacho Recipe, and Mexican Soups.
Store for 2-3 days in an airtight container. If the chips start getting soft, place them back in the oven at 375°F until crisp.

Nutrition

Calories: 57kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 48mg, Fiber: 2g, Sugar: 1g, Calcium: 21mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Store for 2-3 days in an airtight container. If the chips start getting soft, place them back in the oven at 375°F until crisp.

This recipe was originally published April 2021.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 6 votes

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Recipe Rating




6 Comments

  1. Kristina says:

    5 stars
    This is a great healthy alternative to oil frying tortilla chips. They were not quite as crisp, but equally delicious.

  2. Katie says:

    5 stars
    I love how baking chips is a healthier method, but they still get just as crispy!

  3. Stephanie says:

    5 stars
    Really delicious! Thanks for the storage info too:)

  4. April says:

    5 stars
    These are so easy to make and they taste better than the store bought stuff!

  5. Olivia says:

    5 stars
    A very easy way to make your chips healthier. Bake them! Not hard to do and they still have crunch.

  6. Joy says:

    5 stars
    I feel like I could eat more of these, since they are baked. More healthy, right?! Super easy to make, too!