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    Home » Snacks

    Baked Tortilla Chips with Smoked Paprika & Rosemary

    Published: Apr 22, 2019 · Modified: Nov 9, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 1 Comment

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    It takes mere minutes to make homemade baked tortilla chips. Sprinkled with smoked paprika and rosemary, these ones are something special! 78 calories and 2 Weight Watchers Freestyle SP
    It takes mere minutes to make homemade baked tortilla chips. Sprinkled with smoked paprika and rosemary, these ones are something special! 78 calories and 2 Weight Watchers Freestyle SP #snacks #healthy #weightwatchers

    Baked Tortilla Chips Recipe

    The beauty of homemade baked tortilla chips is that they can be flavored any which way you want! This smoked paprika and rosemary version if fantastic for dipping in hummus (or my favorite roasted cauliflower dip), but feel free to use more traditional southwestern spices (think cumin and chili powder) for dipping into black bean dip, salsa or guacamole. There are plenty of seasoning suggestions later on in this post, so dive right in!


    Corn tortillas, cut into triangles, on a cutting board with bowls of spices.

    How to make baked tortilla chips:

    • The prep time for tortilla chips is about 5 minutes, so turn on the oven before starting on the prep work.
    • Start by stacking several corn tortillas, then cut the stack into 6 segments
    • Separate the tortilla pieces and transfer to a bowl.
    • Toss the tortilla pieces with some olive oil, coating them lightly. For 6 tortillas, which produces 36 chips, I used only 1 tablespoon of olive oil.
    • Next up? Flavor those chips any which way your heart desires. More on flavor combos further down.
    • Bake the chips at 350 degrees F. Ten minutes on the first side, carefully flip with a large spatula, then bake for another 4 minutes. The chips will not be completely crisp when you take them out of the oven, but will crisp up as they cool.
    • If you're not eating them right away, store in a resealable bag or airtight container, but make sure they've cooled completely before transferring to the storage container.

    Tortilla triangles in a glass bowl, sprinkled with salt, smoked paprika and rosemary.

    Are tortilla chips gluten free?

    • Tortilla chips are gluten free if you use corn tortillas rather than flour tortillas.
    • Flour tortillas are made with…you guessed it…flour, which is chockfull of gluten.

    Baked corn tortilla chips are spiced up with smoked paprika and rosemary. Perfect for dipping in hummus! 78 calories and 2 Weight Watchers Freestyle SP #tortillachips #recipe #glutenfree

    Flavor combinations for homemade chips:

    • This is the fun part! Go sweet or savory, southwestern or Italian. The possibilities are endless. Here are a few of my favorites:
    • Smoked paprika & rosemary: See the recipe below for one of my favorite spice/herb combinations!
    • Southwestern: Use a combination of ground cumin, chili pepper, paprika and garlic powder.
    • Italian: Go the easy route by using a bottle of Italian seasoning. Alternatively, use a combination of dried oregano, basil and/or rosemary.
    • Sweet: Make your inner child happy with a sprinkle of cinnamon sugar!

    Making these baked tortilla chips could not be easier! Great for healthy afternoon snacking. 78 calories and 2 Weight Watchers Freestyle SP #wwfreestyle #snackrecipes #snacking

    Other healthy snack recipes:

    Healthy Taco Popcorn Recipe {Cookin' Canuck}
    Baked Sweet Potato Fries with Za'atar {Cookin' Canuck}
    Healthy Spinach Artichoke Dip {What Molly Made}
    Avocado Hummus {Hurry the Food Up}

    It takes mere minutes to make homemade baked tortilla chips. Sprinkled with smoked paprika and rosemary, these ones are something special! 78 calories and 2 Weight Watchers Freestyle SP #snacks #healthy #weightwatchers

    Baked Tortilla Chips with Smoked Paprika & Rosemary

    It takes mere minutes to make homemade baked tortilla chips. Sprinkled with smoked paprika and rosemary, these ones are something special! 78 calories and 2 Weight Watchers Freestyle SP
    5 from 1 vote
    Print Pin Rate
    Course: Snacks
    Cuisine: Mexican
    Keyword: Baked Tortilla Chips
    Prep Time: 5 minutes
    Cook Time: 14 minutes
    Total Time: 19 minutes
    Servings: 36 Chips
    Calories: 78.2kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 6 corn tortillas
    • 1 tablespoons olive oil
    • 1 teaspoon crushed dried rosemary
    • 1 teaspoon smoked paprika
    • ½ teaspoon kosher salt
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    Instructions

    • Preheat the oven to 350 degrees F.
    • Stack the tortillas and cut the pile into 6 triangles (36 chips).
    • Place the tortilla triangles in a bowl and drizzle with half of the olive oil. Toss the chips with the oil. Add the remaining olive oil and toss again to lightly coat the chips.
    • In a small bowl, stir together the rosemary, smoked paprika and salt. Sprinkle half of the mixture of the tortilla pieces. Toss. Sprinkle over the rest of the spice mixture. Toss again to coat the tortillas.
    • On a large baking sheet, spread the tortillas in a single layer (see Note below).
    • Bake for 10 minutes. Gently flip the chips and bake for an additional 4 minutes. Let cool. The chips will crisp more as they cool. Serve.

    Notes

    Weight Watchers Points: 2 (Freestyle SmartPoints), 2 (Points+)

    Nutrition

    Serving: 6chips | Calories: 78.2kcal | Carbohydrates: 11.9g | Protein: 1.5g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 105.3mg | Fiber: 1.9g | Sugar: 0.3g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Comments

      1. Terry

        April 22, 2019 at 12:57 pm

        5 stars
        These sounded so good, I had to make them right away with the four corn tortillas I had left from the last time I made enchiladas. When they were baking, the smell that permeated my house with the rosemary reminded me of the Easter incense I just smelled yesterday! Very tasty and easy.

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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