Rating: 4 stars
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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.

Source: EatingWell Magazine, January/February 2009




Ingredient Checklist


Instructions Checklist
  • Position oven racks in the middle and lower third of oven; preheat to 375 degrees F.

  • 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.

  • Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).


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

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

8 chips
198 calories; protein 2.1g; carbohydrates 24.8g; dietary fiber 2.1g; sugars 0.1g; fat 10.1g; saturated fat 0.6g; vitamin a iu 219.2IU; vitamin c 1.5mg; folate 0.6mcg; calcium 11.5mg; iron 0.4mg; magnesium 0.7mg; potassium 10.3mg; sodium 114.9mg.

2 starch