These whole-wheat tortilla chips are an easy, healthier alternative to store-bought chips. They're a good source of whole grains and are lower in total fat (because of less oil and they're not fried). I love pairing these homemade tortilla chips with my favorite dip like guacamole, sweet and spicy salsa, traditional salsa on taco Tuesdays with a spicy skinny margarita in hand, or everything bagel hummus!
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Equipment
- Large baking sheet - you want a big enough baking sheet to spread the tortilla triangles out into an even, single layer (but not too big it won't fit in your oven!).
- Parchment paper - lining the baking sheet with parchment paper is a great way to ensure the tortilla wedges won't stick to the sheet.
- Brush - a paint brush is the best way to evenly spread the oil on each tortilla. I obviously suggest buying a new paint brush and using it just for food purposes!
- Cutting board - I like using a fairly large cutting board (at least 9x13") to make sure there's enough room to space out the tortillas.
Ingredients
Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.
- Whole wheat tortillas - whole wheat or whole grain tortillas will work here! Whole wheat grain products tend to have more fiber than their white, more processed counterparts. Corn tortillas would work as well, they just may be lower in fiber!
- Olive oil - I like using regular olive oil as opposed to extra-virgin olive oil because EVOO is better for dishes that aren't cooked (like salad dressings). You could use avocado oil to still get some unsaturated fats!
- Seasoning - you can use plain salt, seasoned salt (like Tony's or Old Bay), or cinnamon sugar!
How to Make Whole Wheat Tortilla Chips
Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.
Step 1: Place stack of whole wheat tortillas on a cutting board. Brush each tortilla with olive oil on one side.
Step 2: Stack the tortillas on top of each other and cut into 8 equal wedges.
Step 3: Lay the tortilla triangles in a single layer on a baking sheet lined with parchment paper and sprinkle with seasoning (sea salt, seasoned salt, garlic powder, etc).
Step 4: Bake in the oven at 350 degrees F for 10-12 minutes, or until golden brown.
Variations & Substitutions
- Classic salt - any type of salt will work - pink himalayan sea salt, table salt, kosher salt, etc.
- Seasoned salt - Tony Chachere's, Old Bay, or your favorite seasoned salt
- Cinnamon sugar - mix ground cinnamon and granulated sugar together and sprinkle on top of the tortilla wedges before baking
- Lime - squeeze fresh lime juice & sprinkle salt before baking
- Chile lime - squeeze fresh lime juice & sprinkle chile powder on top before baking
Storage & Make Ahead Tips
- Store these homemade chips in an airtight container at room temperature for up to 5 days.
- These are easy to make ahead of time! They're delicious straight out of the oven when they're still warm, but you can definitely make them a day or two before.
Recipe FAQ
Either will work! We always use whole wheat flour tortillas but it's a personal preference!
Nope! You can buy (or make) whatever size tortilla you would like. You can also cut them into any size triangle or shape you prefer. Just be mindful this will affect the Nutrition Facts below.
It's all about portion size! Everything in moderation 🙂 But as a registered dietitian, I would say whole wheat tortilla chips are a better option than traditional, deep fried tortilla chips.
I would recommend these baked whole wheat tortilla chips! They'll have less fat and more fiber than store-bought tortilla chips, making them a healthier alternative.
We use a food-safe paint brush and it works so well! You can also pour a small amount of oil (1 Tablespoon or so) onto a tortilla and spread it with your hands.
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PrintWhole Wheat Tortilla Chips Recipe
These whole-wheat tortilla chips are an easy, healthier alternative to store-bought chips. They're a good source of whole grains and are lower in total fat (because of less oil and they're not fried). I love pairing these homemade tortilla chips with my favorite dip like guacamole, sweet and spicy salsa, traditional salsa on taco Tuesdays with a spicy skinny margarita in hand, or everything bagel hummus!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 80 chips 1x
- Category: Snacks, Sides
- Method: Baking
- Cuisine: Mexican
Ingredients
- 1-16 ounce bag of whole wheat tortillas (10 tortillas)
- ¼ cup (34g) olive oil
- 1.5 Tablespoon seasoning of choice (you may not use all of this)
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or aluminum foil and spray with nonstick spray.
- Place tortillas on a large cutting board and brush tortillas with oil.
- Slice into triangles (I like to stack multiple at once). I normally get 8 triangles out of 1 tortilla.
- Place tortilla wedges evenly on prepared baking sheet and in a single layer. Be careful to not overlap the triangles.
- Sprinkle seasoning on top.
- Bake 10-12 minutes, or until golden brown.
- Let cool 5-10 minutes and serve with your favorite dip!
Notes
- Store these homemade chips in an airtight container at room temperature for up to 5 days.
- These are easy to make ahead of time! They're delicious straight out of the oven when they're still warm, but you can definitely make them a day or two before.
Nutrition
- Serving Size: 8 chips
- Calories: 178
- Sugar: 0
- Sodium: 1337
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 3
- Protein: 3
- Cholesterol: 0
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