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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

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


  • 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.

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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