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  • Prep-time: / Ready In:
  • Makes 5 cups

Unlike store-bought chips, these seasoned tortilla chips have no artificial ingredients and are oven-baked, not fried. And they are just as addictive. Serve them with Cheesy Sauce, Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus, or Green Pea Guacamole, or enjoy the flavorful chips on their own.


  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon chile de árbol or chipotle chile powder
  • ¼ teaspoon sea salt
  • 5 oil-free corn tortillas, cut into bite-size triangles


  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
  2. In a bowl stir together the first nine ingredients (through salt) and 1 Tbsp. water. Add tortilla triangles; toss gently to coat.
  3. Spread tortillas on prepared baking sheet. Bake 1 hour or until crispy. Let chips cool completely on pan. Store in an airtight container.

Comments (6)

(5 from 4 votes)
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Shuna9 months ago
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Soooo good! Definitely keeping this recipe.

Alejandro12 months ago
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In the oven; see how we go!
(Used a touch overflowed tbspn of water and the paste was sufficient)

Debby Cerra12 months ago
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To make it a little easier to get spices on your tortillas….lightly Spray water/ lemon juice on tortillas then sprinkle spice mixture on tortillas…delish!

Jeff1 year ago
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Not sure how you “toss gently” as the mixture is like a paste.

Josh1 year ago
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You could just add a little water or “rub” rather than toss. Not rocket science

Carol Dillon2 years ago
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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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