Recipe Image

Tortilla Chips

  • 5 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 8 5- to 6-inch corn tortillas
    • Canola oil cooking spray
    • ¼ teaspoon salt


  • 1 Position racks in middle and lower third of oven; preheat to 375°F.
  • 2 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.
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