Easy “Smoke & Spice” Baked Chips

Baked chips with cumin paprika and salt on serving board
Flavor, spice, and everything nice!

A hint of flavor, a hint of spice, makes these baked homemade chips everything nice! (I’ll hang the rhyming hat up for now, but can’t promise it won’t rear its ugly head again at some point.) Who doesn’t enjoy chips & dips at parties? Growing up, if we pulled out chips and some salsa, or my mom’s secret sour cream party dip, that meant we were either celebrating a holiday, company was coming to visit, or we were greeted with unlimited chip baskets at our favorite Mexican restaurant.

As an adult, I’ve succumbed to chips a few more times than I would like to admit. Cue the embarrassing first date memory with Cliff, Iguana Grill, and nerves. These days, our favorite to-go meals are Chipotle and let me tell you, those salty-with-a-hint-of-lime chips have me wrapped around their crispy little triangle tips. Somehow, though, Cliff and I dug down deep and realized we needed to cut back. So, we are proud to have created a recipe we love to make at home. Simple ingredients, baked (not fried), and packed full of flavor. With just sea salt, cumin, paprika, and some EVOO, we eat these guys guilt-free.

Easy "Smoke & Spice" Baked Chips

Melanie Lorick
A few ingredients that pack a flavor punch! These are our new favorite baked chips - easy and tasty.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Course Appetizer, Snack
Servings 48 chips

Equipment

  • Oven

Ingredients
  

  • 6 medium corn tortillas
  • 4 teaspoons Extra Virgin Olive Oil
  • 2 teaspoons Kosher sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin

Instructions
 

  • Preheat oven to 375ºF.
  • Cut tortillas into 8 triangles (stack on top of each other for quick cutting).
  • In a medium bowl, combine tortilla pieces, EVOO, and spices and toss - get those hands dirty! Reserve 1/2 tsp. sea salt.
  • Line chips in a single layer on a nonstick baking sheet. Sprinkle remaining salt on top of chips.
  • Bake for 10 minutes, or until edges start to turn medium brown.
Keyword Baked chips, Chips
Tried this recipe?Let us know how it was!

Pro tip: Every oven is different – especially if you are baking at higher altitudes – so remember to stay by the oven to monitor chip progress. Once the edges start to brown, you are closing in on the finish line and should not walk away from the deliciousness. If your tortillas are particularly thick, they might need an extra minute or two. You should be able to determine crunch-to-chip ratio by look.

These baked chips pair well with any dip you like, but a favorite of ours is the Chipotle BBQ Dip from Urban Accents (a Cost Plus World Market find). We combine their mix with Greek yogurt instead of sour cream and LOVE IT. The chipotle seasoning blends well with the spices coating the tortilla chips and who doesn’t love a little tang and zestiness in their lives? We certainly do!

Cheers to your hearth, health, and happiness! 

Baked chips and Chipotle BBQ dip

2 thoughts on “Easy “Smoke & Spice” Baked Chips”

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