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Close up of a pile of baked oil-free vegan tortilla chips.
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5 from 7 votes

Oil-Free Tortilla Chips

These oil-free tortilla chips have all the crunch of traditional tortilla chips, with a fraction of the fat.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican-inspired
Keyword: gluten free, oil free, tortilla chips, vegan, wfpb, whole food plant based
Diet: gluten-free, nut-free, oil-free, vegan, wfpb
Servings: 3 servings
Calories: 117kcal


  • Pastry brush
  • Baking sheet


  • 1 Tablespoon tahini
  • 1 Tablespoon water
  • 5 corn tortillas (look for tortillas without added oil or preservatives, or use sprouted corn tortillas)
  • ¼ teaspoon salt (optional)


  • Preheat your oven to 300°F and line a large light-colored baking sheet (13" x 18") with parchment paper. See notes if your baking sheet is smaller or darker-colored.
  • In a small bowl, whisk together the water and tahini. It will look separated at first, but keep stirring until it’s smooth and creamy. If it’s too thin, add additional tahini half a teaspoon at a time until it thickens up just enough to not be watery.
  • Use a pastry brush or the back of a spoon to spread a thin layer of tahini mix on one tortilla.
  • Flip the tortilla over and spread tahini mix on the other side.
  • Cut the tortilla into six equal pieces and place the triangles on the parchment-lined baking sheet in a single layer, leaving a tiny bit of space between each one.
  • Repeat with the remaining four tortillas. (If you have tahini mix left over, you can start the brushing and cutting process over with a couple more tortillas after you take the first pan of chips out of the oven. Otherwise, discard the leftover mix.)
  • Once all tortilla triangles are on the baking sheet, sprinkle them with salt (if using) and place them in the oven.
  • Bake the chips for 15 minutes. Take them out of the oven, flip each chip over, and return them to the oven for another 15-20 minutes, until the chips are lightly golden brown.
  • Store the chips in an airtight container at room temperature.


If your baking sheet is smaller than 13" x 18", only prepare enough chips to fit on the sheet at one time. Once the first batch comes out of the oven, start the process on the second batch. If you brush the tahini mixture on the tortillas and let them sit for too long, they will get soggy and start to disintegrate.
If you're using a darker-colored baking sheet, your chips might cook faster. Check them frequently during the last 10 minutes of baking to make sure they don't overcook.
The regular corn tortillas I used in this recipe work perfectly fine, but these sprouted corn tortillas are my favorite, on the rare chance I can find them in stock near me.
One serving is 10 chips.


Calories: 117kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 214mg | Potassium: 97mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg