One bite of these easy Baked Corn Tortilla Chips and you’ll be in chip heaven! Healthier than their fried cousins and every bit as tasty, they’re sure to become your go-to snack!
Happiness Baked, Not Fried
I make baked tortilla chips all the time. They’re so incredibly easy, I figured, why not make a healthier corn version that’s just as delicious? These Baked Corn Tortilla Chips turned out so great! They’re so easy, and everyone loves them. They’re sure to become a go-to snack at your house, too.
Our Family’s Favorite Way to Snack
Chips and dips might just be the easiest, yummiest way to satisfy a snack craving. Grab a handful of chips and some crazy delicious guacamole or salsa– you’ve got a recipe for satisfaction. We’re huge fans.
What I’m not always a huge fan of are fried chips. I mean, it doesn’t stop me. But when I can, I prefer to use this simple, devious baked corn tortilla chips recipe.
Baked Tortilla Chips
This recipe is based on my Easy Baked Tortilla Chips recipe. It’s a simple recipe using flour tortillas that you probably already have in the fridge. They bake up golden brown, crispy and perfect for dipping or making nachos.
Almost Too Easy
Making chips at home is so much easier than you think. Baked chips are so easy to make, it’s almost silly to call it a recipe. But y’all know I love sharing anything that makes life simpler and more delicious, so here we go!
I use cooking spray instead of oil that can sometimes leave baked tortilla chips chewy. Some kosher salt or sea salt and your favorite corn tortillas. That’s all it takes to make chip magic happen!
What Do I Need to Make Baked Corn Tortilla Chips?
- Blue corn tortillas
- Yellow corn tortillas
- Canola cooking spray
- Sea salt or kosher salt
- Baking sheet
What to Serve with Homemade Tortilla Chips
- The Perfect Guacamole: Creamy, chunky fresh avocado with finely minced fixings make the Perfect Guacamole for snacking, dipping and entertaining. It’s perfectly scoopable!
- Easy Homemade Salsa: Super fresh and simple Homemade Salsa made in your blender in a matter of minutes. Pass the chips!
- Sheet Pan Chicken and Black Bean Nachos: Seriously delicious nachos baked on a sheet pan with homemade tortilla chips, black beans, chicken and all the fixings. They are sure to be a family favorite for an easy meal or game day great!
- Grilled Corn Salsa: Grilled corn and roasted tomatoes come together is this fresh and flavorful salsa that makes for such a great summer dip or side dish!
- Breakfast Nachos: Take ordinary tortilla chips and pile them with savory breakfast sausage, scrambled eggs, bacon, and fresh avocado for a deliciously unique breakfast! It’s nacho average breakfast, y’all!
- 7-Layer Dip: Whip up a party favorite in no time with my super easy and delicious 7-Layer Dip. Your guests won’t be able to get enough of this fresh and filling appetizer!
How to Make Baked Corn Tortilla Chips
- Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- Cut each tortilla into 8 equal wedges with a sharp knife or pizza cutter.
- Arrange tortilla wedges in a single layer on the prepared baking sheet. Spray the wedges with cooking spray and sprinkle each one with a little sea salt or kosher salt.
- Bake chips on the middle rack of the oven for 8 minutes, rotating the baking sheet halfway through, until chips are crispy and starting to turn brown in spots.
- Note: Oven temperatures vary so if your chips are crispy enough halfway through the baking time, go ahead and remove them.
- Remove from oven and let chips rest on baking sheet for about 5 minutes before serving.
- Repeat with remaining wedges or bake them on multiple baking sheets at the same time, rotating which shelf the baking sheets are on halfway through baking time as well.
The Best Homemade Chips and Dips
When I dip, you dip, we dip! Who doesn’t love chips and dips?! They’re such a great snack or appetizer to any meal. With so many different ways to dive in, I’ve rounded up some of our favorite homemade chip and dip recipes for you to enjoy!
How to Store Homemade Baked Tortilla Chips
Homemade chips taste best when eaten fresh. But you can store them for up to 5 days in at room temperature. Allow chips to cool completely and then store in a zip lock bag on the counter or in the pantry.
If you make these Baked Corn Tortilla Chips, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share.
Enjoy!
xoxo,
Baked Corn Tortilla Chips
- Prep Time: 5
- Cook Time: 8
- Total Time: 13 minutes
- Yield: 64 chips
Description
One bite of these easy Baked Corn Tortilla Chips and you’ll be in chip heaven! Healthier than their fried cousins, and every bit as tasty, they’re sure to become your go-to snack!
Ingredients
- 4 blue corn tortillas
- 4 yellow corn tortillas
- canola cooking spray
- sea salt or kosher salt
Instructions
- Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- Cut each tortilla into 8 equal wedges with a sharp knife or pizza cutter. Arrange tortilla wedges in a single layer on the prepared baking sheet. Spray the wedges with cooking spray and sprinkle each one with a little sea salt or kosher salt.
- Bake chips on the middle rack of the oven for 8 minutes, rotating the baking sheet halfway through, until chips are crispy and starting to turn brown in spots. *Oven temperatures vary so if your chips are crispy enough halfway through the baking time, go ahead and remove them.
- Remove from oven and let chips rest on baking sheet for about 5 minutes before serving. Repeat with remaining wedges or bake them on multiple baking sheets at the same time, rotating which shelf the baking sheets are on halfway through baking time as well.
