Make your own spicy baked corned chips by using corn tortillas and spices in your cabinet! This is a gluten free snack that all can enjoy!
Have you ever made your own spicy baked corn chips? They are super easy to make and best of all you get to control the seasoning on them! This go-around I made a blend of Mexican spices to spice up these chips. This is a copycat recipe of our favorite house-made tortilla chips from Rocco’s Taco’s!
Ingredients
- Corn Tortillas
- Chili Powder
- Cumin Powder
- Onion Powder
- Cayenne Pepper
- Salt
- Olive Oil
The day I made these baked corned chips was the same day that my husband had his “brew crew” over to brew up a few batch of home brew (beer). I made them a huge Mexican spread for lunch.
I made this super simple and yet authentic enchilada recipe using corn tortillas for lunch for them on the same day. After I made the guys the enchiladas I knew I didn’t want to have extra corn tortillas laying around, so I decided to use up the rest of the tortillas to make my own chips. This is such a simple thing to make, and yet everyone forgets to make their own!
I served my husband and his friends these chips, and they all thought they were fried chips. That’s when I told them they were baked in the oven for just 10 minutes. I think I impressed them two-fold.
One, I made my own chips.
Two, they were baked chips that tasted fried!
Making baked corned chips is the best way to use up excess corn tortillas.
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the corn tortillas in quarters. Lay them out flat on a baking sheet.
- In a bowl mix the chili powder, cumin powder, onion powder, cayenne pepper, and salt together. Using a pastry brush, lightly coat the corn wedges. Then sprinkle the seasoning on to the corn tortilla wedges.
- Bake for 10 minutes at 400 degrees.
- Remove from oven and serve with your favorite salsa or guacamole.
Mexican Dip Recipes
Check out these dips to complete the Spicy Baked Corn Chips.
- Classic Roasted Tomato Salsa
- Classic Guacamole
- Homemade Salsa
- Avocado & Feta Dip
- Cilantro Lime Yogurt Dip
I love that these chips are a gluten free snack. I have a few friends and family members that have a gluten allergy, and I’m always looking for new things to make them… these spicy baked corn chips, my friend, are it! Whether you just want a snack for yourself or entertaining a crowd these spicy baked corned chips are sure to be a crowd pleaser!
Spicy Baked Corn Chips
Ingredients
- 6 corn tortillas
- 1 tbsp chili powder
- 1/2 tsp cumin powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the corn tortillas in quarters. Lay them out flat on a baking sheet.
- In a bowl mix the chili powder, cumin powder, onion powder, cayenne pepper, and salt together. Using a brush lightly coat the corn wedges. Then sprinkle the seasoning on to the corn tortilla wedges.
- Bake for 10 minutes at 400 degrees.
- Remove from oven and serve with your favorite salsa or guacamole.
Nutrition
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I bet these chips taste amazing, I have to try this recipe!
Brandy you will love this simple recipe!!!
Love the seasoning on these! I usually just end up sticking with plain salt!
Jessica–you need to spice it up! Even if not spicy add a little additional flavor to your chips!
I am all gung-ho to make my own tortillas this week for Cinco De Mayo, and this is a great idea for chips on the side 🙂
Ashley–I want to make my own tortillas too! But I started with making my own chips from the store-bought variety! Give these a try, for sure!
I think this is just a great idea. Much better than succumbing to all the additives of store bought chips. I also am pretty sure they are much tastier?
Teresa–I totally agree with you! These taste great and so fresh!
I have done this a few times, but I just put salt on mine. Love the seasoning on these!
Stephanie, its time to “spice it up”! 🙂
Oh yum! Love baked tortilla chips! Pinned!
Thanks Anna!