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Baked tortilla chips
Prep: 5 min
Cook: 12 min
Servings: 6
These crispy snacks are a breeze to make and are highly snackable!


  • 6 large corn tortillas
  • olive or canola oil spray


  1. Preheat oven to 180°C (160°C fan forced)

  2. Using a pizza cutter, scissors or a sharp knife divide each tortilla into 8 equal sized triangles.

  3. Lightly spray 2 large baking trays with oil and arrange tortilla triangles over the trays.

  4. Lightly spray the top of the tortillas with oil.

  5. Bake in the oven for 8-12 minutes, until the edges of the triangles are just starting to crisp. Swap the position of the trays half way through the cooking time.

  6. Remove from the oven and dry on a wire rack. They will become crispier as they cool.

  • Dust cooked tortillas with paprika 

  • Use wholemeal pita breads in place of corn tortillas. Choose pita with <400mg salt per100g

Serving Suggestion:

Serve with dip or use as a replacement for corn chips in nachos.


Store in an air-tight container for 2-3 days. If they become soft reheat briefly in the oven.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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Nutrition Information

per serving per 100g
Energy 455 kJ 1074 kJ
109 Cal 257 Cal
Protein 1.9 g 4.5 g
Fat, total 3.3 g 7.9 g
— saturated 0.5 g 1.2 g
Carbohydrate 16.7 g 39.6 g
— sugars 0.7 g 1.7 g
Sodium 12 mg 27 mg
Fibre 1.8 g 4.3 g

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