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Crispy Baked Southwestern Tortilla Chips

  • Author: Emily
  • Total Time: 22 minutes
  • Yield: 6 16 chip servings 1x


These crispy corn chips are delicious, easy, healthy and addicting!


  • 12 corn tortillas
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon salt
  • cooking spray


  1. Set oven to heat to 325 degrees F. Divide the tortillas into stacks of three or four. Using a pizza cutter, cut stacks into tortilla size wedges (around 8 chips per tortilla).
  2. Arrange the tortilla wedges in a single layer on two rimmed baking sheets. Spray the chips with cooking spray. Mix the cumin, chili powder, chipotle and salt. Sprinkle half the spices over the chips.
  3. Flip the chips and repeat step two, spraying with cooking spray and sprinkling the rest of the seaoning over the chips.
  4. Place in the oven for 10-15 minutes, or until the chips just barely begin to brown, rotating the baking sheets at about the 7 minute mark. Cool and serve.
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Category: appetizer
  • Cuisine: Mexican


  • Serving Size: 16 chips
  • Calories: 107
  • Sodium: 123 mg
  • Fat: 1.5 g
  • Carbohydrates: 21.8 g
  • Fiber: 3.2 g
  • Protein: 2.8 g