Gluten-Free Baked Tortilla Chips

You do not need to stop eating chips, just stop buying them—and make them yourself! These chips are gluten-free and baked with coconut oil—so no need to worry about junky ingredients.

This recipe is highly adjustable. The seasoning I used for these chips is zesty. If you want plain chips, by all means! If you want them spicier, go for it! Make this recipe your own and let us know how you spice it up!

Makes 24 large chips (or more if you cut smaller chips)


  • 3 large gluten-free brown rice tortillas
  • 1 tbsp coconut oil, warmed to liquid
  • Zest from 1 lime
  • 1/2 tbsp fresh cilantro, chopped
  • 1/4 tsp cayenne powder
  • 1/4 tsp fine-ground sea salt
  • 1 teaspoon ALOHA Daily Good Greens Original
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  1. Pre-heat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Stack tortillas and cut the stack like a pie, making triangle shapes.
  3. Zest your lime and add it to a bowl with all of the other ingredients, except the tortillas. Mix well.
  4. Now add tortillas, and massage in the spices with your hands so all chips are coated. If you don’t like to get dirty, use a pastry brush to coat both sides of your chips. Add more seasoning and oil if you want—pastry brushes will soak up a lot of seasoning so you may need to double the ingredient if you use one.
  5. Lay out chips on a parchment-lined baking sheets. Bake for 8–10 minutes, no longer because they can burn quickly.
  6. Remove from oven and allow to cool. Enjoy!