Nutrition per serving may change if servings are adjusted.
8 5- to 6-inch corn tortillas
Canola oil cooking spray
¼ teaspoon salt
Position racks in middle and lower third of oven; preheat to 375°F.
Coat both sides of each tortilla with cooking spray and cut into quarters. Spread in an even layer on 2 large baking sheets. Sprinkle with salt. Bake, rotating the pans from top to bottom and stirring once halfway through, until the chips are golden and crisp, 14 to 18 minutes.
Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week.
Per serving: 169 calories; 5 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 29 g carbohydrate; 0 g added sugars; 2 g protein; 2 g fiber; 217 mg sodium; 0 mg potassium.
196 calories;10 g fat(1 g sat); 2 g fiber; 24 g carbohydrates; 2 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 150 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 157 mg sodium; 0 mg potassium