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Tortilla Chips

November 1997, The EatingWell Diabetes Cookbook (2005), The Essential EatingWell Cookbook (2004), May/June 2012

Your rating: None Average: 3.9 (22 votes)

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.



READER'S COMMENT:
"Yummy! Will never buy store bought tortilla chips again. Thanks. "

Makes: 4 servings, 8 chips each

Active Time:

Total Time:

Ingredients

  • 8 5- to 6-inch corn tortillas
  • Canola oil cooking spray
  • 1/4 teaspoon salt

Preparation

  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.

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 serving: 169 calories; 5 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 217 mg sodium; 0 mg potassium.

Carbohydrate Servings: 0

Exchanges: 2 starch, 1 fat


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