Corn Tortilla Chips
Servings
Prep Time
Cook Time
Ready In
Recipe: #9434
May 05, 2013
Categories: Comfort Food, Side Dishes, Snacks, Appetizers, Mexican, North American, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, One-Pot Meal, Pantry/Shelf, Quick Meals, Small Batch Cooking, Brunch, Cinco de Mayo, Entertaining, Fall/Autumn, Game/Sports Day, Picnic, Regional Holiday, Summer, Winter, Weeknight Meals, Oven Bake, Toaster Oven, Diabetic, High Fiber, No Eggs, Non-Dairy, Sugar-Free, Vegetarian, Make it from scratch, Kid's Lunches, Spices, Herbs, Spicy, Gifts, Spring more
"Very easy to do and quick and tasty too!!"
Ingredients
Nutritional
- Serving Size: 1 (2.8 g)
- Calories 3.6
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 581.7 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.3 g
- Sugars - 0 g
- Protein - 0.1 g
- Calcium - 15.8 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step 1
Preheat oven to 450f degrees.
Step 2
Cut Corn tortillas into 1 quarter or/and 1/8 triangles.
Step 3
Place cut chips in a single layer on a veggie sprayed cookie sheet lines with foil. Spray lightly with veggie spray; sprinkle with oregano, taco seasoning and salt ( I used garlic salt). Bake in preheated oven for 6 to 7 minutes or until crisp but not browned.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Garlic Ham Pizza Sliders
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
