Baked Tortilla Chips, 3 ways

My tortilla chips are baked, not fried, and they are still ultra-crispy and full of flavor. You can also create cool shapes using different cookie cutters. My favorite is using a bat-shaped cookie cutter for Halloween-themed chips! Mix things up by making different flavored tortilla chips. The Original Salt chips are a classic and really bring out the corn flavor of the tortilla. The Tangy Lime are my personal favorite, because they are savory and have a nice zing to them. The Spicy Taco chips are dusted with a smoky, savory spice blend, which gives them a perfect little kick. Which one will be your favorite?
Total Time 20 minutes
Servings 6 servings
Author Amber Kelley


  • 12 6-inch/15 cm corn tortillas (I like to use a combination of various colored tortillas, such as blue corn, whole-grain, etc.)
  • 2 tablespoons grapeseed oil
  • Flavoring of choice see below

Original Salt flavoring:

  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Tangy Lime flavoring:

  • 1/4 cup/60 ml freshly squeezed lime juice
  • 1/2 teaspoon salt

Spicy Taco flavoring:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 350ºF/180°C.
  2. Cut out the tortillas into 8 wedges, or into shapes with a cookie cutter of your choice.
  3. Place the tortilla wedges in a single layer on several baking sheets, and brush each side lightly with the grapeseed oil. Season with your flavoring of choice. You’ll need to use multiple baking sheets, and depending on the size of your baking sheets, you may have to bake the chips in multiple batches.
  4. For Original Salt and Spicy Taco Chips, bake for 13 to 15 minutes. For Tangy Lime Chips, bake for 15 to 17 minutes.
  5. Let them cool a bit before you dip them into your guacamole.