Baked Corn Tortilla Chips or Strips

By Sally Cameron on April 16, 2013

Appetizers, Cooking Basics & How To, Gluten-Free, the daniel plan

My family went crazy over these baked corn tortilla chips so I had to share my easy recipe. The right little garnishes make a simple soup or salad a lot more fun and tasty to eat so I baked them into strips to garnish chicken tortilla soup. They provide a nice satisfying crunch.  Be sure to bake extra!

Baked Corn Tortilla Chips or Strips |

Baked Corn Tortilla Chips or Strips

Baking homemade tortilla strips for garnishing soups and salads takes just minutes in a 350 oven. I discovered sprouted corn tortillas made by Food For Life. These fantastic tortillas are made from freshly sprouted 100% organic whole kernel corn, not corn meal or corn flour. And being organic, they are not made with GMO (genetically modified) corn. New to sprouted grains? Here is why they are good for you.

The process of sprouting a grain increases its digestibility (in this case corn) and absorption of minerals. Sprouting also releases more antioxidants that are naturally stored in grains and seeds. Read more about this on the Food For Life site.

Sprouted corn tortillas are more rustic in texture compared to standard corn tortillas. I found them at Whole Foods in the refrigerated deli section. Alternatively you can use regular corn tortillas. Choose organic corn tortillas if you can because corn is one of the top GMO crops.

Fresh-Baked in Minutes

Cut the tortillas in half, then cut the halves into thin strips. Toss with a little olive oil and a sprinkle of salt and bake at 350 degrees for 9-10 minutes or until they are golden and crisp. If you cut the strips larger, you can have chips instead of strips.

Ideas to Use Them

Use strips or chips to garnish Chicken Tortilla SoupGazpacho or Vegetable Chili. I’ve also used them on salads, like a Southwestern chicken salad I did recently for a catered lunch. Top chopped hearts of Romaine with black beans, corn kernels, tomatoes, avocado and sliced chicken breast. Drizzle with a cumin-lime vinaigrette, then finish with these crunchy strips.

Chicken Tortilla Soup

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Baked Corn Tortilla Chips or Strips

The right garnish can make a simple soup or salad a lot more fun, interesting and tasty to eat. Thin baked tortilla strips are easy to make and definitely hard to stop eating! They give a satisfying crunch to many dishes. I like to use organic sprouted corn tortillas. Cut them wider and you’ll have homemade tortillas chips. Find them in the refrigerated section of health-oriented grocers. Leftovers keep awhile in an airtight container in the pantry.
Course Garnish, Snack
Cuisine Mexican
Keyword chips, tortilla
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 74kcal


  • 4 corn tortillas organic if possible
  • 2 teaspoons olive oil
  • 1/8 teaspoon sea salt


  • Pre-heat oven to 350 degrees. Cut tortillas in half, then cut them crosswise into thin strips or wider for chips. Scatter the strips on a metal rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Toss with your hands to coat the strips. Bake for 9-10 minutes (convection oven) or until crisp and golden. The timing will depend on your oven.


Serving: 4 | Calories: 74kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Calcium: 21mg | Iron: 1mg
  1. Question on shelf life - June 20th, 2019

    How long will are they good for? Should I refrigerate?

  2. Sally Cameron - July 11th, 2019

    Hi, I would not refrigerate as they will probably get soggy. They should be good for a few days easy, say about 5.

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