Crunchy Barbequed Tortilla Chips


Cut these chips into triangles for dips, nachos or tortilla soup or leave them whole and use for tostadas. Try crumbling baked pieces and use in place of croutons to add a zesty crunch to your salads.


Special Diet Notes: Barbequed Tortilla Chips

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Crunchy Barbequed Tortilla Chips
Serves: 2-3
  • 1 tablespoon canola oil
  • 1 tablespoon BBQ sauce
  • 5 corn tortillas
  • salt
  1. Preheat oven to 375 degrees.
  2. Thoroughly whisk oil and BBQ sauce.
  3. Brush mixture on top of corn tortillas.
  4. Slice tortillas into desired shape; sprinkle with salt to taste.
  5. Lay in a single layer on cookie sheet and bake for 8-12 minutes, checking during last few minutes to prevent burning.*
  6. Remove from oven and cool.
  7. *Chips may appear moist when you remove them from the oven but will quickly crisp.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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