Super Crispy Baked Corn Chips and Scoops

Corn chips don’t have to be deep fried, and homemade ones don’t have to take very long either.  My kids enjoyed helping me make these, and they turned out terrific!  We love corn chips because they are a delicious vehicle for veggies and nutrient rich dips! We dip our chips into our favorite triple bean dip, guacamole, and even hummus.

We followed the directions on the bag of corn flour (not to be confused by corn meal, which is what I thought I needed to make corn tortilla’s!)

super healthy kids super crispy baked corn chips and scoops.jpg
  • 1 cup Masa Harina- Instant Corn Flour (Like Maseca Amarilla)
  • 2/3 cup water
  • 1/8 tsp. salt

Then with little tiny balls, almost 1/2 tablespoon big, we pressed between two sheets of parchment paper on a tortilla press.  (Perfect job for the kids!!)

DSC_0412.jpg tortilla press.jpg

Then, we placed some of the tortillas on a baking sheet, where the kids brushed with olive oil, sprinkled with salt, and cut with a crinkle cutter and a pizza wheel.

TJ making chips.jpg

To make the scoops, we inverted the small uncooked tortillas on a mini muffin pan.

making tortilla scoops.jpg

Our tips to make sure they are crispy:

  • Make sure the dough is pressed as thinly as possible, and your tortilla circles are small.
  • Brush with olive oil before baking!
  • Set them in the oven at 425 for at least ten minutes.
  • For chips, flip over, and bake for 3-4 more minutes
Super Crispy baked corn chips 2.jpg tortilla scoops 2.jpg corn chips in a basket.jpg DSC_0459.jpg

If you make these chips, don’t forget to also encourage dipping!  Here is our:


Guacamole Hummus Triple Bean Dip
Peppers and hummus.jpg triple bean dip


Links to helpful tools

 Tortilla Press  Corn Flour- Maseca  Organic Option


Super Crispy Baked Corn Chips and Scoops

  • 1 cup maseca (yellow corn flour- NOT CORN MEAL)
  • 2/3 cup water
  • 1/8 teaspoon salt.
Mix corn flour with water and salt.  Mix well until a ball forms.  Break into tiny balls, about 1 tablespoon big or less.  Press between two sheets of parchment paper, or use a rolling pin.  Transfer to a baking sheet and brush liberally with:
  • Olive oil
  • salt
Slice with a pizza wheel till you have strips of chips.  Bake at 425 degrees C for 10 minutes.  Flip chips to the other side to cook the back.  Cook for 2-3 more minutes For scoops, invert your pressed tortilla onto the cups on the bottom of a mini muffin tin.  For easier scooping and eating, leave one side up, for a flat side.  Brush liberally with your olive oil and sprinkle with salt.  Bake at 425 for 10-13 minutes.


Kathy A.

Can you use left over corn tortillas for this idea? I have a pack and can’t figure out what to do with them.


I have a question. Are you okay with GMO corn masa? As far as I know Maseca is not organic, I make tortillas for my family and I have a hard time finding corn masa that is not GMO. Bob’s Red Mill corn masa is not GMO (I called the company to ask) but the consistency of the masa is not nearly as good as Maseca, not to mention more expensive. Do you have any ideas/ suggestions? Thank you so much I love your blog.


Yes Kathy- we cut those into strips or wedges, and brush with olive oil and sprinkle salt on top. Baking time is only about 6-7 minutes in our oven at 425 degrees


If I were being honest @Rocio, we only choose organic and GMO free when I can find it locally. For us, it’s a bigger priority to focus on eating homemade than sourcing all the ingredients organically. I haven’t tried any organic masa, but the Gold Mine brand might be a winner??


Do you have to bake them? can you heat them on a grill and just eat it like that. Soft like a corn tortilla.


Andrea- they would probably stay crispier in a paper bag. But I would only keep them a few days.


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