Main image of Baked Tortilla Chips

Baked Tortilla Chips

13 min

Appetizer

Snack

10 ingredients or less

Pantry-ready

Light, crispy tortilla chips to go with your favourite dip or spread, or to eat on their own.

Servings

(8 chips per serving)

Total

13 min

Prep

5 min

Cook

8 min

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Ingredients

  • 4
    large (25 cm) tortilla wraps
  • 1½ Tbsp (22 mL)
    vegetable oil
  • ½ tsp
    salt
  • ¼ tsp
    paprika powder
  • ⅛ tsp
    ground black pepper
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Directions

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  1. Preheat the oven to 390°F (200°C).
  2. Cut each tortilla into 12 pieces and transfer the pieces to a large bowl.
  3. Pour half the oil over the tortillas, toss, then add the remaining oil. Toss again. Adding the oil in parts helps to ensure that it's evenly distributed between the pieces.
  4. Sprinkle the salt, paprika, and pepper over the oiled pieces and gently mix, ensuring all pieces have some seasoning on them.
  5. Lay the pieces in a single layer over two parchment-lined baking trays. Crowding all the pitas onto one tray can cause the chips to steam rather than roast, which might prevent them from getting crispy.
  6. Bake in the oven on the middle and lowest rack for 3 - 4 minutes. Rotate the pans and bake for another 3 - 4 minutes. Remove from the oven when the edges of the chips are toasted. Keep an eye on them during baking because they can easily over toast.
  7. Serve the chips with your favourite salsa, dip or spread and enjoy!

Storage

  • Store in an airtight container at room temperature for up to 3 days.
  • If they start to lose their crispness, re-toast in the oven for 1 - 2 minutes.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Dawson - Sept. 28, 2021, 11:25 p.m.

LOVE these!!! I added a little bit of Lime zest and served them up with some salsa as a snack!


Ellie - July 23, 2021, 9:43 p.m.

I love making these to go with burrito bowls, or just to snack with salsa & guac. It's so easy and amazing how great they taste. I like store-bought chips too, but this is just something different and fun.

PUL Team - July 25, 2021, 8:59 p.m.

We're so glad you're enjoying the recipe, Ellie 🤩


Sadhbh - July 12, 2021, 12:25 p.m.

These are so tasty and incredibly easy to make. I had them with the lemon and garlic hummus (also from PUL) and it was a great duo. A brilliant snack option, I'll definitely be making more.

PUL Team - July 15, 2021, 5:27 a.m.

Ooo sounds like a delicious combo, Sadhbh, thank you for sharing!


Tiril - July 11, 2021, 1:36 p.m.

They actually turned out crispy!! This recipe is a must try for anyone who’s looking to save their week old, stale tortillas. And I didn’t have any paprika powder left, so instead I used a (chicken-less) chicken spice mix and it worked out wonderfully. It’s the perfect snack along with your favorite salsa:)

PUL Team - July 16, 2021, 6:38 a.m.

Ooo this makes us so happy to hear! So glad you enjoyed the recipe, Tiril :)