Homemade Baked Tortilla Chips

After searching fruitlessly for unsalted, baked tortilla chips (i.e., low fat), I decided to make my own. First hurdle was finding a corn tortilla that was low fat; there’s a surprisingly wide range of fat grams in the dang things. So far the winner is Safeway’s Signature White Corn Tortillas, that clock in at 1.5 grams fat and 10mg sodium, for two tortillas (or 12 chips). 12 “regular” tortilla chips equal 8.4 grams fat, and 151.2mg sodium!

Homemade Baked Corn Tortillas
(low fat, low sodium)
Yield: 36 chips

6 corn tortillas
Misc. post-baking sprinkles: lemon pepper, smoked paprika, etc.

Preheat oven to 350 degrees. Cut six corn tortillas into sixths. Spread evenly on a baking sheet. Bake for 8 minutes. Rotate pan, and bake for another 8-10 minutes. Chips will crisp up even more as they cool. Sprinkle with whatever suits your fancy…or leave them plain (I do). I make at least two pans at a time, because tortilla chips have the ability to disappear rapidly!

Great with fat-free hummus, guacamole, or spinach-artichoke dip.

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