Baked Corn Tortilla Chips

Baked Corn Tortilla Chips
I came up with this recipe for Baked Corn Tortilla Chips in an effort to use up a bag of corn tortillas that I had on hand. I recently purchased a bag of corn tortillas (instead of flour tortillas) in an effort to cut back on gluten.  To say I disliked them is an understatement.  I couldn’t eat them but did not want to be wasteful. This recipe for Baked Corn Tortilla Chips transformed something I couldn’t even eat to something addicting.


  • 12 corn tortillas
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon garlic
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (can be left out if you don’t like spicy foods)
  • 1/2 teaspoon pepper


  • Pre-heat oven to 350 degrees and line two baking sheets with foil.
  • Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl.
  • Drizzle olive oil and spices over tortilla triangles and mix well so all tortillas are evenly coated in oil and spices.
  • Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer.
  • Bake for 18-25 minutes or until browned. (Varies based on oven.)
  • Store in air tight container for up to 4 days.
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Baked Corn Tortilla Chips

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