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Homemade paprika tortilla chips with dip

Easy Paprika Tortilla Chips

Jacqueline Meldrum
These homemade tortilla chips are flavoured with paprika and super easy to make. No more buying bags of nachos when they are so quick to make.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Easy Vegan Snacks
Cuisine American
Servings 60 chips
Calories 9 kcal


  • 3 large flour tortillas or corn tortillas
  • 2 tbsp olive oil
  • 2 tsp paprika
  • pinch chilli powder be generous
  • ½ tsp salt


  • Preheat the oven to 180c/160c fan/350f/Gas Mark 4.
  • Mix the oil, spices and seasoning and set aside.
  • Cut the tortillas in 4 long strips, then cut into triangles.
  • Lay in a single layer on a large tray or trays.
  • Brush each chip on either side. Bake for 12 minutes until crisp and a good deep colour.
  • Leave to cool on the tray. Once cool, try one to check the seasoning. If it needs a bit more you can add a little more salt.
  • Serve with dip.
  • Enjoy!


  • You might need a bit extra seasoning if you are over-generous when brushing the chips, just make another half batch up.
  • As long as they are cool, you can keep in an airtight tub or sealed freezer bag for later.
  • They are great served with a creamy dip, but good on their own too.


Serving: 60gCalories: 9kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 30mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Keyword homemade chips, homemade tortilla chips, paprika chips
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