Best Baked Tortilla Chips Recipes

BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
• Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

HOMEMADE BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
• Bake in the preheated oven until golden and crisp, about 5 minutes.

SPICY BAKED TORTILLA CHIPS LOW SODIUM LOW FAT

Steps:

• Cut your corn tortillas into quarters. This can be made with flour tortillas too, but the fat and sodium grams dramatically increase. I can find corn tortillas with 0 sodium and 1 gr. of fat. Spray oil will add a little more fat, but it's miniscule.
• Lay your cut tortillas on a baking sheet, spray the top of them with spray oil, sprinkle your favorite seasonings. I used Mrs. Dash Southwest Chipotle. this created a little "zing" in the flavor, next time I will be trying the Zesty Lime from Mrs. Dash.
• Bake 400° for 6-10 min. Cooking time in ovens vary, so check your chips after 6 min. and adjust time accordingly. The edges will start to lift up slightly when crispy.
• Here are two no salt added salsa you might like to try. https://www.justapinch.com/recipes/sauce-spread/dip/low-sodium-salsas.html?p=1

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
• Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
• Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
• Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.

HOMEMADE BAKED CHIPS (TORTILLA OR PITA)

Steps:

• Cut tortillas into 8 wedges.
• Brush or spray baking sheet with oil.
• Arrange tortilla wedges in a single layer on the baking sheet and brush or spray lightly with oil.
• Sprinkle with seasonings: salt or seasoned salt, chili powder, cinnamon sugar, etc.
• Bake at 325 until crisp and lightly browned, approximately 10 minutes.

ROASTED BUTTERNUT SQUASH HUMMUS WITH SCARY BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
• Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
• Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
• Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
• Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.

HOMEMADE BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 400 degrees.
• Brush one side of each of the corn tortillas with a light layer of vegetable oil.
• Cut the tortillas into 8 wedges or shapes as desired.
• Place tortilla pieces on a single layer on a baking sheet.
• Sprinkle with salt.
• Bake 10 to 12 minutes or until lightly browned.

BAKED TORTILLA CHIPS

Steps:

• Cut each tortilla into 8 wedges and place in a single layer on cooking sheet (s).
• Combine oil and lime juice in a mister and spray each wedge to slighly moisten.
• Combine cumin and chili powder and sprinkle on wedges.
• Bake 7 minutes at 350°F, rotate pan (s) and bake approximately 7 minutes more, until crisp but not brown.

GAME-WINNING GUAC' WITH FRESH BAKED TORTILLA CHIPS

Steps:

• To make the guacamole:
• In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.
• To make the chips:
• Preheat oven to 400 degrees F.
• Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.) Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

BAKED BARBECUE TORTILLA CHIPS

Steps:

• Combine first four ingredients in a small dish.
• Cut each tortilla into 10 wedges.
• Brush oth sides of tortillas with barbecue sauce mixture.
• Arrange wedges in a single layer on a large greased baking sheet.
• Bake on bottom rack at 350F for 8 minutes; Turn wedges and bake another 8 minutes until crispy and browned.
• Cool on a rack.
• Makes 40 chips.

HEALTHY BAKED CORN TORTILLA CHIPS (HOMEMADE)

Steps:

• Preheat oven to 400 degrees.
• Stack tortillas one on top of the other and use kitchen sizzors to cut them into 4 slices like you would cut up a pizza.
• Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4" apart (they will be chewy instead of crispy if not spaced properly). (NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes.).
• Shake salt and desired toppings over tortillas.
• TOPPING OPTIONS (choose any combo): SPICES: paprika, chili powder, cumin, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!). CHEESES: grated parmesan cheese, cheddar cheese, pepper jack cheese, etc. or try SWEET: cinnamon & sugar.
• Bake 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 mins).
• Remove from oven and let cool 5-10 mins before serving in order to let them fully crispen. Extra Crispy: put back in turned off oven at least 10 mins or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).

ROASTED BUTTERNUT SQUASH HUMMUS WITH SPOOKY BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
• Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
• Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
• Cut the tortillas into shapes with spooky cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
• Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the spooky tortilla chips.

BLACK BEAN DIP W/ WHOLE-GRAIN BAKED TORTILLA CHIPS

Steps:

• Spray large skillet with canola oil spray and place over medium-high heat. Add onions and garlic and saute until translucent and fragrant. Put onion mixture, beans, tomato, salt, cilantro, lime juice, and cumin in food processor. Process until smooth. Add enough water to make a fairly thin dip -- it makes the serving seem larger and it covers more chips. Serving size -- 2 T. Nutrition information per serving: Calories -- 50; protein 4.5 g; sodium 254 mg; cholesterol 3.8 mg; carbohydrates 7 g. To make tortilla chips, take multi-grain flour tortillas in the soft taco size. Moisten slightly with water, cut into 16 wedges each. Spread them out on a cookie sheet and sprinkle lightly with salt (approximately 1/4 t. salt per tortilla total). Bake at 500 degrees until crispy. Remove from cookie sheet and let cool on a rack. Serving size is 16 chips. Nutrition information per serving: Calories 140; protein 5 g; sodium 460 mg; cholesterol 0 mg; fat 4 g; carbohydrates 23 g. Carrots Nutrition information per serving of 10: Calories 40; Protein 1 g; sodium 45 mg; fat 0 g; carbohydrates 9 g. Grapes Nutrition information:Calories 105; fat 0 g; carbohydrates 7 g (sorry don't know sodium and cholesterol -- I assume they are zero).

ROASTED CHILE GUACAMOLE WITH BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.
• On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together. Place on baking sheet, evenly spaced. Drizzle with olive oil and season with salt and pepper. Bake for 8 to 10 minutes or until golden. Remove and let cool.
• In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft.
• Remove from heat and let cool.
• Pour cooled pea mixture into a large bowl. Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles. Mix until blended.
• Serve with baked chips.

BAKED LIME TORTILLA CHIPS

Steps:

• Preheat oven to 350. Place salt in small bowl and juice from lime (about 1/4 cup).
• Brush both sides of the whole tortillas with the bacon fat. Cut into fourths (or how small you want them). Place on metal pan and brush with the lime/salt mixture. Don't overlap the tortillas. Bake 10-14 minutes, turning over halfway through. Repeat with the remaining tortillas.
• You can season to your own liking, using more or less salt in the lime mixture (if any at all). I have also used olive oil instead of the bacon grease and it works just fine.

HOMEMADE BAKED TORTILLA CHIPS (SALLYE)

Steps:

• Preheat oven to 350º Using basting brush, lightly cover both sides of tortilla with oil
• Stack tortillas 3 high and cut into 6 or 8 pie shaped wedges Separate and place individual wedges in a single layer on baking sheet (depending on size of sheet you may need two sheets)
• Bake for 12-15 minutes until golden brown and crisp
• Remove from oven and generously salt to cover all sides of chips Transfer to paper towels to cool.
• Can be served immediately or stored in ziplock bag for up to 3 weeks.

FRESH-BAKED TORTILLA CHIPS

Steps:

• • Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray. • Slice tortillas into 8 wedges and spread out in one layer on the prepared baking sheet. Spray the tortillas quickly with cooking spray. Combine sea salt and chili powder, if using, and sprinkle over the tortillas. • Bake until crisp, about 8 to 10 minutes. Serve warm. Calories 56; fat 0.6g; carbohydrates 12g; fiber 1.0g; protein 1g; saturated fat 0.1g; sodium 139mg.