Baked Tortilla Chips

Baked Tortilla Chips

Baked Tortilla Chips

Camille Verdier
Light, crispy tortilla chips to go with your favourite dip or spread, or to eat on their own.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Appetizer, Snack
Servings 6 people


  • 4 large soft tortillas
  • Tbsp 22 mL vegetable oil
  • ½ tsp salt
  • ¼ tsp paprika powder
  • tsp ground black pepper


  • Preheat the oven to 390°F (200°C). Cut each tortilla into 12 pieces and transfer the pieces to a large bowl.
  • Pour half the oil over the tortillas, toss, then add the remaining oil. Toss again. Sprinkle over the salt, paprika, and pepper and mix again, ensuring all pieces have some seasoning on them.
  • Lay the pieces in a single layer over two lined baking trays. Bake in the oven on the middle and lowest rack for 3 - 4 minutes. Rotate the pans and bake for another 3 - 4 minutes.
  • Remove from the oven when the edges of the chips are toasted. Keep an eye on them during baking because they can easily over toast.
  • Serve the chips with your favourite salsa, dip or spread and enjoy!
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