Homemade Tortilla Chips

One of my all time favorite textures is a good crunch! Yes, as a dietitian I try to get my crunch from a virtuous apple, some nuts or celery but, every once in a while nothing else will do but a good tortilla chip. Sadly, most tortilla chips have been fried in oil. While some manufacturers are making great strides to improve their chip, it can still be a caloric cost.

Over the long Memorial Day weekend I was cleaning out my refrigerator and and found a bag of white corn tortillas from dinner last week. Tacos weren't on the menu this next week and I didn't want to just gnosh on plain tortillas. So I put on my creative cook hat and thought, "I wonder if I could make a better chip?"
So I gathered the white corn tortillas with a few spices and began my own experiment.

10 White Corn Tortillas, cut into quarters
Canola oil cooking spray
2 tsp garlic powder
1/2 tablespoon seasoned salt
1 tsp chili powder (or more if you like it spicy)

1. Preheat oven to 375F
2. Spray a cookie sheet with cooking spray
3. Place quartered tortilla chips on cookie sheet (may require 2 sheets)
4. Spray lightly with cooking spray
5. Sprinkle with spices
6. Bake for 10-13 minutes
7. Cool and enjoy!!

Serving size 12 chips: 170 calories, 2.5 g fat, 0 g sat fat, 0 g trans fat, 0 mg cholesterol, 710 mg sodium, 35 g carbohydrates, 5 g fiber, 3 g sugar, 3 g protein.

Chips, seasoned and ready for the oven.
Crunchy chips right out of the oven!

I am experimenting with some other seasonings so I can cut the salt. Do you have any tricks you use for maximum flavor with minimum sodium?

1 comment :

  1. I like lime juice for an extra tang of flavor instead of salt.