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Chile-Lime Tortilla Chips

January/February 2009

Your rating: None Average: 3.9 (26 votes)

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.


Chile-Lime Tortilla Chips Recipe

Makes: 6 servings, 8 chips each

Active Time:

Total Time:

Ingredients

  • 12 6-inch corn tortillas
  • Canola oil cooking spray
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt

Preparation

  1. Position oven racks in the middle and lower third of oven; preheat to 375°F.
  2. 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.
  3. Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Tips & Notes

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

Nutrition

Per serving: 142 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrates; 2 g protein; 2 g fiber; 169 mg sodium; 10 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch


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