Home » Tortilla Chips
Tortilla Chips
From EatingWell: November 1997, The EatingWell Diabetes Cookbook (2005), The Essential EatingWell Cookbook (2004)
It's definitely worth making your own--fresh-baked low-fat chips have a more pronounced corn flavor than store-bought.
32 tortilla chips
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Nutrition Profile
Diabetes appropriate | Low carbohydrate | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 4 corn tortillas
- 1 teaspoon canola oil
- Salt, to taste
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Preparation
- Preheat oven to 400°F. Lightly oil two baking sheets.
- Lightly brush one side of each tortilla with about 1/4 teaspoon oil and sprinkle with a pinch of salt. Stack the tortillas and cut into 8 wedges; arrange on prepared baking sheets. Bake until crisp, 8 to 10 minutes.
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
Nutrition
Per chip: 8 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 20 mg sodium; 6 mg potassium.
Exchanges: (per 10 chips): 1 starch
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Recipe Categories
- Holiday
- Cinco de Mayo
- Meal/Course
- Snack
- Appetizers
- Health & Diet Considerations
- Low carbohydrate
- Diabetes appropriate
- Gluten free
- Preparation/ Technique
- Bake
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
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