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Baked Tortilla Chips

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Baked Tortilla Chips

Course Side Dish
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 people
Calories 162kcal


  • 12 Mission Extra Thin Yellow Corn Tortillas
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder


  • Preheat oven to 350 degrees F.
  • Spray two half baking sheets (or one full size sheet) with nonstick cooking spray; set aside.
  • Cut each tortilla into 6 wedges. Place all cut tortillas in a large resealable bag.
  • Drizzle olive oil on top, seal the bag and shake to evenly coat tortilla wedges. Spread coated tortilla wedges in a single layer on prepared pans.
  • In a small bowl, combine salt, cumin and chili powder and sprinkle on top of wedges.
  • Bake for 10 minutes, rotate the pan, and bake for 10-12 additional minutes until chips are golden brown and crisp.


MFP: MFF Baked Tortilla Chips
December 2020


Serving: 12 chips | Calories: 162kcal | Carbohydrates: 25.3g | Protein: 5.5g | Fat: 2.1g
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