Baked Vegan Tortilla Chips Recipe
Crispy, crunchy, and incredibly easy to make, these baked vegan tortilla chips are a healthier and more flavorful alternative to store-bought chips. Perfectly golden and lightly seasoned, they pair wonderfully with guacamole, salsa, hummus, or your favorite dips. Customize them with your favorite seasonings for a snack that’s as versatile as it is delicious!
Equipment
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Pastry brush or small spoon
- 1 Pizza cutter or sharp knife
Ingredients
- 4 large corn tortillas (use gluten-free if needed)
- 1 tbsp olive oil (or avocado oil)
- 1 teaspoon sea salt (or to taste)
Optional seasonings:
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Instructions
- Step 1: Preheat the OvenPreheat your oven to 375°F (190°C).Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: Prepare the TortillasStack the tortillas on a cutting board.Use a pizza cutter or sharp knife to slice them into 6–8 triangular wedges.
- Step 3: Season the ChipsArrange the tortilla pieces in a single layer on the prepared baking sheet.Lightly brush each piece with olive oil using a pastry brush or small spoon.Sprinkle with sea salt and any optional seasonings of your choice.
- Step 4: Bake to PerfectionPlace the baking sheet in the preheated oven.Bake for 12–15 minutes, flipping the chips halfway through for even crisping.The chips are ready when they are golden brown and slightly crispy.
- Step 5: Cool and ServeRemove the baking sheet from the oven.Let the chips cool on the baking sheet for 5 minutes—they will crisp up further as they cool.Serve with your favorite dips or enjoy on their own!
