Makes: 4 servings, 8 chips each
Active Time: 5 minutes
Total Time: 20 minutes
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.
- 8 5- to 6-inch corn tortillas
- Canola oil cooking spray
- 1/4 teaspoon salt
- Position racks in middle and lower third of oven; preheat to 375°F.
- 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.
Per serving: 169 calories; 5 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 29 g carbohydrate; 0 g added sugars; 2 g protein; 2 g fiber; 217 mg sodium; 0 mg potassium.
- Servings Per Recipe 4
- Amount Per chip
- Calories 169
- % Daily values *
- 0% Saturated Fat 0g
- Trans Fat 0g
- Monounsaturated Fat 2g
- 0% Cholesterol 0mg
- 0% Potassium 0mg
- 9% Sodium 217mg
- 8% Dietary Fiber 2g
- 4% Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Recipe by EatingWell.com
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