Name: Recipe for Oil-Free Baked Tortilla Chips
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 22-25 minutes
Yield: 10 (3/4 cup) servings
Cuisine: Appetizers and Sides
Ingredients: 1 package extra-thin corn tortillas; Water, in a spray bottle or bowl; Salt, to taste

Pile of tortilla chips with salsa and guac.

Appetizers and Sides Salsa and Guac Ready

This is one of my most-loved recipes, and I rarely teach a cooking class without sharing it. Chips—salty and addictive—are a big source of extra calories, and because they’re usually fried or baked in oil, they’re full of free radicals. People, especially children, love this replacement!

Recipe courtesy of

Neva Brackett

Prep Instructions

Yield: 10 (3/4 cup) servings
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 22-25 minutes

Recipe Ingredients

1 package extra-thin corn tortillas
Water, in a spray bottle or bowl
Salt, to taste

Preheat oven to 400°F.
Place half the tortillas from the package on a cutting board and cut through with a sharp knife in 8 pie-shaped cuts.
Arrange on cookie sheets that have been lightly oiled, or line cookie sheets with nonstick baking sheets or baker’s parchment.
Spray chips with water, and sprinkle with salt or other seasonings of choice. If you don’t have a spray bottle, dip a small stack of wedges in water before arranging chips on the sheet. Don’t wet them too soon before baking or they may split.
Bake 10–15 minutes. After 10 minutes, check every minute or two to be sure they don’t burn, and don’t underbake.
Chips should be golden brown. When they’re underbaked, they’ll be slightly flexible; if they’re not browned at all, they’ll be tough. Thick tortillas will be tough too, so try to find the extra-thin kind.