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
Chips and dips might just be the easiest, yummiest way to satisfy a snack craving. Grab a handful of chips and some crazy delicious blender guacamole or easy homemade 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 I do 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. There’s almost nothing to it, y’all. It’s almost silly to call it a recipe. But y’all know me. I love sharing anything that makes life simpler and more delicious, so here we go!
How to Make Baked Corn Tortilla Chips
First, preheat your oven to 400°F. Then 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 and spray them with cooking spray. Then sprinkle each one with a little sea salt or kosher salt.
Bake chips on the top 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.
After removing them from the oven, let the chips rest on the 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. That’s it! Serve with your favorite salsa (have you tried my grilled corn salsa? It’s my favorite summer go-wither), guacamole. Store any left over chips in a ziplock bag for up to five days.
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!
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!
- 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 top 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.
