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Homemade Baked Tortilla Chips

Print Recipe
CourseAppetizer, Snack
Prep Time12 minutes
Cook Time18 minutes
Servings4 servings


  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • ¾ teaspoon chipotle chili powder
  • ½ teaspoon salt
  • 8 small 5 to 6 inch corn tortillas, each cut into 6 wedges


  • Preheat the oven to 400F.
  • Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat.
  • Arrange the tortilla wedges on a large baking sheet (a little bit of overlap is ok, but try to spread them out in a single layer if possible).
  • Bake until golden on both sides, about 10 minutes on the first side, and 8 minutes on the second side. Tip: Pull them out just as they start browning on the edges, they will brown a bit more while they sit on the pan.
  • Cool and serve!


Store in a covered container for up to 5 days at room temperature.


Calories: 179kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg