Crispy Baked Corn Tortilla Chips: A Healthy Snack Delight

Enjoy these Baked Corn Tortilla Chips for a healthy, crispy snack that’s perfect for dipping.

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Prep Time 5

Cook Time 25

Cooling Time 5

Total Time 35

Servings: 4 servings

Course: Snacks

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chips

6 pieces Corn Tortillas Choose fresh or store-bought for convenience.
2 tablespoons Olive Oil Can substitute with avocado oil.
2 tablespoons Fresh Lime Juice Substitute with lemon juice if necessary.
1 teaspoon Chili Powder Adjust to taste or replace with smoked paprika.
1 teaspoon Garlic Powder Fresh minced garlic can be used for stronger flavor.
1 teaspoon Kosher Salt Consider omitting for a low-sodium version.

Optional Add-Ons

1 cup Cheese Grated cheese can be sprinkled on top before baking.
Spices Experiment with garlic salt, cumin, or nutritional yeast.

Equipment

Oven
Baking Sheet
Parchment Paper
Mixing bowl
Silicone Brush

Method

Step‑by‑Step Instructions for Healthy Baked Corn Tortilla Chips

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a bowl, whisk together olive oil, fresh lime juice, chili powder, and garlic powder.
Brush both sides of each corn tortilla with the oil mixture evenly.
Cut each tortilla into sixths and arrange on the lined baking sheet in a single layer.
Bake for 20-25 minutes until golden brown and crispy, monitoring closely.
Allow chips to cool for a few minutes before serving with guacamole, salsa, or queso.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 150mgFiber: 2gVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure an even oil coating for crispiness and monitor the bake time to avoid burning.

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