Simply Baked Tortilla Chips
Light and crispy baked tortilla chips made from extra thin corn tortillas with a touch of kosher salt. These chips are perfect for a healthier snack alternative and are easy to prepare at home without frying.
Method
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Preheat oven to 400ºF.
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Spray two half-sheet pans with cooking spray.
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Stack the tortillas and use a knife to cut them into 6 triangles.
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Arrange the tortilla chips in an even layer on the baking sheets.
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Spray the tops with cooking spray and sprinkle salt over the top.
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Bake for 12-14 minutes or until golden brown (be careful not to burn them).
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The tortilla chips will continue to crisp once they’re out of the oven.
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Serve and enjoy!
Nutrition Information
| Calories | 120kcal |
| Total Fat | 1.5g |
| Total Carbohydrates | 24g |
| Protein | 3g |
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Frequently Asked Questions
Can I use regular corn tortillas instead of extra thin ones?
Yes, but regular corn tortillas will produce thicker chips that may take a bit longer to bake and may be less crispy.
What can I use if I don’t have cooking spray?
You can lightly brush the baking sheets and tortillas with a small amount of vegetable or olive oil as an alternative.
Can I make these chips gluten-free?
Yes, ensure you use corn tortillas that are certified gluten-free as some brands may contain traces of gluten.
How should I store leftover chips?
Store leftover chips in an airtight container at room temperature to keep them crisp for up to 3 days.
Can I season the chips with other spices?
Absolutely. Try sprinkling chili powder, cumin, or garlic powder along with salt before baking for extra flavor.
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