Baked Flour Tortilla Chips
Claudette Bailey

Baked Flour Tortilla Chips

Try these healthier tortilla chips with zesty sauce or Southern Salsa.


4 vegan whole grain wheat or corn tortillas (soft taco size, about 7″)
1 teaspoon canola or vegetable oil
1⁄8 teaspoon salt, garlic powder, or chili powder (optional)


  1. Preheat oven to 400 degrees.
  2. Place flour tortillas on cutting board.
  3. Drizzle oil evenly over tortillas. Use back of a spoon to spread oil evenly over tortillas. If desired, sprinkle lightly with optional topping.
  4. With pizza cutter or knife, cut each tortilla into 8 triangles, like a pizza.
  5. Spread tortilla wedges in one layer on 1-2 baking sheets.
  6. Bake until slightly light brown on edges (about 4 minutes). Most of the wedge will remain white. Check often to avoid burning.
  7. Use a pot holder to remove baking sheets from oven. Place hot baking sheets on a cooling rack or pot holders (not directly on a countertop).


Best if eaten right away.

MyPlate Exchanges:

1 oz. grains

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