Serving Size: 8 chips
Yield: 6 servings, 8 chips each
Active Time: 30 minutes
Total Time: 30 minutes
These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Enjoy with homemade queso dip or salsa.
- 12 6-inch corn tortillas
- Canola oil cooking spray
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ¼ teaspoon salt
- Position oven racks in the middle and lower third of oven; preheat to 375°F.
- Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.
- Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).
Make Ahead Tips:
- Store in an airtight container for 1 to 2 days.
142 Calories, Total Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 29 g, Fiber: 2 g, Total Sugars: 0 g, Added Sugars: 0 g, Protein: 2 g, Sodium: 169 mg, Potassium: 10 mg, Folate: 1 mcg, Calcium: 8 mg
Carbohydrate Servings: 2
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