Homemade Paprika Baked Tortilla Chips are baked until crispy. They are so much better for you than store bought tortilla chips and compliant with the “clean” diet. Salty with a delicious paprika flavor, they are perfect with homemade guacamole!
Making homemade tortilla chips might seem like a big deal, but it’s so easy! It never really occurred to me to make them until I did a clean eating challenge. What is clean eating? Well, it’s a type of diet where you only consume food in its least processed form. That means no preservatives, no crazy ingredients, no processed foods.
While the ingredients on a bag of store bought tortilla chips are likely ok, it’s the way they are cooked that is not. A good rule of thumb when eating clean is to pass up anything that comes in a package.
To make sure your chips are completely clean and totally good for you, you need to be able to control the ingredients and the process, and the only way to do that is to make them yourself.
The good news is, IT’S SO EASY.
I originally made paprika tortilla strips to go on my Healthy Chicken Tortilla Soup, and they were so good that I knew I needed to turn them into baked tortilla chips so I could enjoy them on their own.
The only “eh” factor in making these is that it does take time. I got three sheet pans worth of chips from 12 corn tortillas, and I had to cook each sheet pan one at a time because my oven cooks really unevenly when using both racks. So, it took about 30 minutes to bake them all, but really, that’s not bad!
I really enjoy chips that are rectangle shaped, so I cut my little tortillas to be a mix of triangles and rectangles, but you can cut yours in any shape you prefer. It holds absolutely no significance in the way they cook.
Lately I have been doing a lot of my post photography on Saturdays and Sundays. Since I was working in the middle of the day last Saturday and we were going to go out for dinner to celebrate my father-in-law’s birthday, I decided to make a snack that I could put up for you guys.
To go with these Baked Paprika Tortilla Chips I made my Easy Guacamole. It’s the same one I make every Tuesday.
By the way, my 2 year old daughter just calls Tuesday “Tacos Tuesday” and she also calls tacos “Tacos Tuesday”. It’s because we have tacos every Tuesday, and it’s the cutest thing ever.
The first time I made homemade baked tortilla chips I also got a bag of regular chips for the rest of the family because I thought they would want something they were more familiar with over my healthy version. But they loved it! They disappeared so fast, and I wasn’t even mad that I didn’t get my fill. My life’s mission is to give my family healthy, good food made from whole foods and have them ask for more. As far as these Homemade Paprika Baked Tortilla Chips are concerned, it’s definitely mission accomplished.
In the comments tell me what your favorite tortilla chip flavor is. Now that I’ve done these, I would love to know what other flavors you guys want me to make clean!
The Cheerful Kitchen
Homemade Paprika Baked Tortilla Chips are salty, crispy and delicious. Super easy to make and compliant with the clean eating diet!
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1 package corn tortillas (I get mine from Trader Joe's as they are clean with only three natural ingredients)
- 2 Tablespoons olive oil
- 1 tsp salt (I find that fine crystal sea salt works best to coat the chips. You can also get that at Trader Joe's)
- 1 tsp paprika
Instructions
- Preheat your oven to 350 degrees.
- Cut the tortillas into any shape you like. I cut mine into six pieces each by cutting them in half and then cutting each half into equal thirds.
- Put the cut up tortillas into a bowl large enough to hold them all with some room.
- Sprinkle the salt and paprika over the tortillas and then add the oil. Using clean hands, gently mix it all up until a fine layer of oil coats every piece of tortilla and the paprika and salt is distributed over everything.
- Line a baking sheet with parchment paper (I used two baking sheets so I had one ready to go in the oven as soon as the first one was done) and lay out the tortilla pieces so that they are covering the pan but not overlapping. I was able to fill almost three whole pans.
- Bake for 9-12 minutes (depending on your oven) until the chips are crisp when you lightly tap on them but not really browning. They will get slightly darker, but they will burn quickly so keep an eye on them.
- Let cool for 2-3 minutes and serve!
Try these recipes to go with your homemade Paprika Baked Tortilla Chips:
Chicken Taco Baked Sweet Potatoes
Marissa Baum says