These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt. Source: EatingWell Magazine, January/February 2009

EatingWell Test Kitchen


Ingredient Checklist


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

  • Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.

  • Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).


Make Ahead Tip: Store in an airtight container for 1 to 2 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

198 calories; 10.1 g total fat; 0.6 g saturated fat; 115 mg sodium. 10 mg potassium; 24.8 g carbohydrates; 2.1 g fiber; 2.1 g protein; 219 IU vitamin a iu; 2 mg vitamin c; 1 mcg folate; 12 mg calcium; 1 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
No oil I cooked them in a toaster oven and didn't use any oil at all. They were crispy and delicious. Read More
Rating: 4 stars
Better than store bought... These were quick and easy just make sure you don't skimp on the oil and also leave them in the oven a little bit longer than required for that extra crispiness...otherwise they get pretty chewy:) Read More