Whole Wheat Tortilla Chips Recipe

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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!


Units Scale
  • 1-16 ounce bag of whole wheat tortillas (10 tortillas)
  • 1/4 cup (34g) olive oil
  • 1.5 Tablespoon seasoning of choice (you may not use all of this)


  1. Preheat oven to 350 degrees.  Line baking sheet with parchment paper or aluminum foil and spray with nonstick spray.
  2. Place tortillas on a large cutting board and brush tortillas with oil.
  3. Slice into triangles (I like to stack multiple at once).  I normally get 8 triangles out of 1 tortilla.
  4. Place tortilla wedges evenly on prepared baking sheet and in a single layer.  Be careful to not overlap the triangles.
  5. Sprinkle seasoning on top.
  6. Bake 10-12 minutes, or until golden brown.
  7. Let cool 5-10 minutes and serve with your favorite dip!


  • 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.


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