It's definitely worth making your own corn tortilla chips--these low-fat baked tortilla chips have a more pronounced corn flavor than store-bought tortilla chips.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2012


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Position racks in middle and lower third of oven; preheat to 375 degrees 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.

Nutrition Facts

196 calories; protein 2g; carbohydrates 24.3g; dietary fiber 2g; fat 10.1g; saturated fat 0.6g; vitamin a iu 150IU; calcium 10.1mg; iron 0.4mg; sodium 156.8mg.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Question Did you buy the tortillas? If so what brand did you use? If not what recipe did you use to make them? Read More
Rating: 5 stars
Yummy! Will never buy store bought tortilla chips again. Thanks. Read More