Baked Tortilla Chips

Baked Tortilla Chips

Who doesn’t love chips and salsa? I have never met them! We do not have to restrict tortilla chips because as this recipe will prove, they can be made without frying in oil and smothered in salt. They are crispy and delicious and a perfect vehicle for dipping.

Tip: make a big batch, break them into pieces and store in ziplock bags. Eat with your homemade raw cashew queso and salsa OR bring a bag with you the next time you meet friends out for Mexican food. That way you can indulge in chips and salsa with everyone else as you wait for your meal 😉

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Baked Tortilla Chips

recipe from Lisa Rice's Kitchen Plantastic


1 pack corn tortillas
No need to season, but they are quite good when you do!

1 lime
Sprinkle of garlic granules/powder, onion granules/powder, chili power blend, your favorite seasoning, sea salt


Air fryer: Layer on air fryer racks (OK if they overlap slightly) and bake at 350 for 10 minutes then check them for crispness but not brown. Flip and cook another 2 – 3 minutes or until golden and crispy. They will crisp up more as they cool. Once cooled, break up into tortilla size pieces and store in a zip lock bag. Every air fryer is different so it might take more or less time!

Oven: Preheat oven to 350, spread tortillas evenly on a baking sheet (ok if the slightly overlap). Bake for 10 minutes, then flip and bake for another 5 – 10 (check them for color and crispiness, my oven takes a little longer). Allow to cool, break up into pieces and store in ziplock bag.

If seasoning: spread the tortillas flat. Cut your lime in half and rub the tortillas with the cut side squeezing lightly as you go – you want to have enough to help your seasoning stick but not too much that they don’t crisp properly. Sprinkle lightly with seasonings and bake as above.

Enjoy with fresh or jarred salsa, guacamole, hummus or your favorite dairy-free and oil-free dip.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion