Crispy Baked Tortilla Chips

Dunk these tasty tortilla chips in your favourite dip, such as hummus, guacamole or salsa; crumble over tomato soup or chili; or enjoy as a snack on their own. This recipe works great with pita bread, too. Double or triple the recipe to feed a crowd—they disappear fast!


  • 2 7-8” whole grain tortillas
  • Cooking spray (I use a Misto oil sprayer filled with olive oil.)
  • 2 tsp spice (e.g., cumin, chili powder, garlic powder, Italian seasoning)
  • 1 Tbs grated Parmesan cheese (optional)
  • Sea salt


  1. Preheat oven to 375 F. Line 2 baking sheets with parchment paper (or spray with cooking spray).
  2. Lay tortillas on baking sheets; lightly spray tops with cooking spray and sprinkle with spice, Parmesan and  salt.
  3. Slice tortillas into triangle-shaped wedges. Bake 8-10 minutes or crisp and lightly golden.
  4. Serve immediately or store chips at room temperature in an airtight container or Ziploc bag. Serves 4.


Crispy Cinnamon Chips:

  • Instead of spice and Parmesan, sprinkle tortillas with cinnamon and stevia (or raw sugar). Slice and bake as directed. Serve with Fruit Salsa (see below).

Fruit Salsa:

  1. In a medium bowl, combine diced fruit (try mango, apple and peaches) and berries (e.g., strawberries, raspberries).
  2. In a small bowl, whisk 1 Tbs fresh orange or lemon juice and 1 Tbs fruit preserves (sweetened with fruit juice, not sugar).
  3. Pour dressing over mixed fruit; toss to combine. Serve with baked cinnamon chips.

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