Baked Tortilla Chips

4m
Prep Time
15m
Cook Time
19m
Ready In

Recipe: #15446

November 01, 2014



"Something healthy to dip if you want to put down the potato chips and butter crackers."

Original is 6 servings

Nutritional

  • Serving Size: 1 (93.3 g)
  • Calories 156.1
  • Total Fat - 4.1 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 34.2 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 4.7 g
  • Sugars - 1.1 g
  • Protein - 3.6 g
  • Calcium - 61.7 mg
  • Iron - 1.2 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut each tortilla into 8 wedges and place in a single layer on cooking sheet (s).

Step 2

Combine oil and lime juice in a mister and spray each wedge to slighly moisten.

Step 3

Combine cumin and chili powder and sprinkle on wedges.

Step 4

Bake 7 minutes at 350°F, rotate pan (s) and bake approximately 7 minutes more, until crisp but not brown.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If you cannot find precut corn tortillas, use a pizza cutter to cut them into wedges.
  • If you don't have a mister for the oil and lime juice, you can use a brush to lightly coat the wedges.

  • Substitute olive oil for the tablespoon of oil - Olive oil is a healthier option than vegetable oil and contains beneficial antioxidants and fatty acids.
  • Substitute lemon juice for the lime juice - Lemon juice contains vitamin C and antioxidants, which are beneficial for health, and it also adds a slightly different flavor to the chips.

Garlic-Parmesan Tortilla Chips Combine 1 teaspoon garlic powder and 1/4 cup grated Parmesan cheese in a bowl. Spray the tortilla wedges with the oil and lime juice mixture and sprinkle with the garlic-Parmesan mixture. Bake as directed.


Cilantro-Lime Tortilla Chips Combine 1 teaspoon ground cumin and 1/4 cup finely chopped fresh cilantro in a bowl. Spray the tortilla wedges with the oil and lime juice mixture and sprinkle with the cilantro-lime mixture. Bake as directed.


Mexican Street Corn Salad: A delicious and creamy salad that pairs perfectly with the crunchy, flavorful tortilla chips. The sweetness of the corn and the spicy kick of the chili powder will balance each other out to create a perfect side dish.


Grilled Fajita Vegetables: Grilled Fajita Vegetables are a great way to add a little more flavor and texture to the Mexican Street Corn Salad. The vegetables are marinated in a blend of spices and then grilled to perfection. The smoky flavor of the vegetables pairs nicely with the sweetness of the corn and the spicy kick of the chili powder.




FAQ

Q: How long should I bake the chips?

A: Bake 7 minutes at 350°F, rotate pan (s) and bake approximately 7 minutes more, until crisp but not brown.



Q: How do I store chips after baking?

A: Store chips in an airtight container at room temperature for up to 1 week. For longer storage, keep chips in an airtight container in the refrigerator for up to 2 weeks.

1 Reviews

TeresaS

I stumbled on this while searching for a low carb tortilla chip recipe to serve with my taco soup I had in the crock pot...the only change I made was to use flour tortillas...Mission low carb ones...they came out nice and crispy and so tasty...I'm going to increase the spices next time...thanks for sharing your recipe...

5.0

review by:
(23 Apr 2023)

You'll Also Love

Fun facts:

The combination of cumin and chili powder is a popular flavor profile in Mexican cuisine, famously used by celebrity chef Rick Bayless in his award-winning Mexican dishes.

The tortilla chip was invented in Los Angeles in the 1940s by Rebecca Webb Carranza, who used the left-over tortillas from her husband's bakery to make chips to sell in her grocery store.