Main image of Baked Tortilla Chips

View on phone

Baked Tortilla Chips

13 min



10 ingredients or less

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


(8 chips per serving)


13 min


5 min


8 min

Swap out

Gluten symbol


Free from

Soy symbol


Peanut symbol


Treenut symbol

tree nut

Sesame symbol



  • 4
    large soft tortillas
  • 1½ Tbsp (22 mL)
    vegetable oil
  • ½ tsp
  • ¼ tsp
    paprika powder
  • ⅛ tsp
    ground black pepper


  1. Line two baking trays and 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. Sprinkle over the salt, paprika, and pepper and mix again, ensuring all pieces have some seasoning on them.
  4. Lay the pieces in a single layer over the baking trays***. Bake in the oven on the middle and lowest rack for 3 - 4 minutes. Rotate the pans and bake for another 3 - 4 minutes.
  5. 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.
  6. Serve the chips with your favourite salsa, dip or spread and enjoy!


  • * We used top and bottom heating (not fan-assisted/convection).
  • ** Adding the oil in parts helps to ensure that it's evenly distributed between the pieces.
  • *** Crowding all the pitas onto one tray can cause the chips to steam rather than roast, which might prevent them from getting crispy.


  • 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.

Show nutrition info  

More for the eyes

image of image of image of image of

Discussion & Rating

Rate this post

sophia - Nov. 28, 2023, 8:30 p.m.

Love pairing with the PUL guacamole recipe

Angelina Dobler - July 4, 2023, 12:41 a.m.

I put in the “no bake” filter and yet this came up.

PUL Team - July 5, 2023, 4:15 a.m.

Hey Angelina - hmm interesting, it shouldn't! We'll be sure to look into it more 😊

Ayo - Oct. 12, 2022, 2:40 a.m.

This recipe sounds delicious! I can't wait to try it.

PUL Team - Oct. 12, 2022, 3:42 a.m.

We hope you enjoy it, Ayo!

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 :)