Gluten-Free Tortilla 'Crackers' Recipe


Corn tortilla bake up into quick 'crackers.' The chili powder and cumin are just suggestions. Season them with seasonings you like.

Recipe Facts

Active: 5 mins
Total: 15 mins
Serves: 6 servings

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  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 10 6-inch gluten-free corn tortillas, at room temperature
  • Kosher salt and freshly ground pepper


  1. Adjust oven racks to the upper and lower middle positions and preheat oven to 400°F. In a small bowl, whisk together the olive oil, cumin, and chili powder. Using a pastry brush, lightly brush each tortilla on both sides with the oil. Using a chef’s knife or pizza wheel, cut each tortilla into strips about 1 inch thick. Cut strips into 1-inch pieces

  2. Divide the crackers between two baking sheets. Bake for 5 minutes. Remove the pan from the oven. Using a spatula, gently turn over the strips. Return to the oven and bake until crisp, about 3 more.

  3. Remove from the oven and sprinkle with salt and pepper to taste. Cool and store in an air-tight container for about one week.