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

Makes 32 tortilla chips

ACTIVE TIME: 5 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

4 corn tortillas
1 teaspoon canola oil
Salt to taste

1. Preheat oven to 400°F. Lightly oil two baking sheets.
2. 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.

NUTRITION INFORMATION: Per chip: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber;
23 mg sodium.

0 Carbohydrate Servings

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.

Very quick. No mess. That's what i like plus you can make as low fat as you want. i used salsa with mine

norman, winston salem, nc