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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: 4.2 (13 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. "
Tortilla Chips Recipe

Makes: 4 servings, 8 chips each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low carbohydrate | Gluten free | Healthy weight | Heart healthy | Low sodium | Low cholesterol | Low saturated fat | Low calorie |

View Our Nutrition Guidelines »

Ingredients

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

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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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Recipe Categories

Holiday
Cinco de Mayo
Health & Diet Considerations
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Style/Theme
Entertaining, casual
Kid-friendly
Picnic
Quick (total 30 min. or less)
Vegan
Vegetarian
Meal/Course
Snack
Appetizers
Lunch
Dinner

Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Type of Dish
Appetizer
Snack
Preparation/ Technique
Bake
Ethnic/Regional
Mexican
Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diabetes Cookbook (2005)
The Essential EatingWell Cookbook (2004)
November 1997
May/June 2012
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