Baked Tortilla Chips



Serving size

8 chips (1 whole tortilla)
30 Minutes

This recipe can easily be multiplied, and cooked tortilla chips will keep well, tightly sealed in a ziplock bag, just 2-3 days. They are best fresh.

Baked Tortilla Chips


2 tortilla, medium (approx 6 inch dia) Corn tortillas
1 spray Spray olive oil
1/4 tsp. Salt
1 to taste Black pepper (or other spices)


Preheat oven to 400F.

Cut each tortilla into 8 pie-shaped slices and spread onto baking sheets in a single layer.

Lightly spray both sides with cooking oil.

Sprinkle the salt over the tortilla slices and add pepper (or your spice of choice) to taste.

Bake for 10 to 14 minutes or until chips start to turn light brown.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

No specific GERD triggers - choose your spices carefully.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

These tortilla chips are fantastic. Much crispier than the ones you buy in a bag, and you can flavor them with anything you wish: chili powder, cumin, Creole seasoning, salt, pepper, curry powder, garam masala – the list is endless. They are a snap to make and a lot cheaper than store bought chips.

"Tita knew through her own flesh how fire transforms the elements, how a lump of corn flour is changed into a tortilla, how a soul that hasn't been warmed by the fire of love is lifeless, like a useless ball of corn flour."

Laura Esquivel, Like Water for Chocolate