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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 133.4
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 402.5 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.1 g

View full nutritional breakdown of Low-Fat Baked Lime Tortilla Chips calories by ingredient
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Low-Fat Baked Lime Tortilla Chips

Submitted by: CAROLFAITHWALKR
Low-Fat Baked Lime Tortilla Chips

Introduction

http://video.about.com/lowfatcooking/Low-F
at-Baked-Tortilla-Chips.htm
http://video.about.com/lowfatcooking/Low-F
at-Baked-Tortilla-Chips.htm

Number of Servings: 6

Ingredients

    ●•12 6-inch corn tortillas
    ●•1 tablespoon olive oil
    ●•a brush
    ●•1 teaspoon kosher salt (I prefer sea salt)
    ●•1 teaspoon chili powder (not chili seasoning)
    ●•1 good-sized lime rolled on counter then cut in half

Directions

~Cut the Tortillas into Wedges~
Preheat the oven to 350 degrees. Stack 3-4 tortillas on a cutting board. With a pizza cutter or a sharp knife, cut the circles into quarters. Then, cut the quarters diagonally so you have eight wedges.

~Coat the Tortilla Chips with Oil~
Line a baking sheet with parchment paper. Spread out the tortilla wedges in a single layer. Dip the brush into the olive oil. Dab each of the wedges with the oil.
Tip: Use olive oil spray instead to save calories.

~Season the Tortilla Chips~
Sprinkle the wedges with the salt and chili powder. The nice thing about making your own chips is that you can make the chips as salty or as spicy as you'd like. Many other seasonings can be used - get creative try ranch, Mrs. Dash, taco, chipotle powder, garlic salt, garlic powder, garlic pepper, lemon pepper, rotisserie chicken, Ethiopian spice is excellent & better than chili in my opinion, etc.

~Bake the Tortilla Chips~
Put the sheets in the oven, and bake the chips for about 6-7 minutes. Then rotate the sheets and cook for another 6-7 minutes. This will help them cook evenly. Lightly and quickly squeeze lime over the hot chips fresh from the oven immediately.

16 chips = 1 srvg, 133 cals, makes 6 servings.
12 chips = 1 srvg, 100 cals, makes 8 servings.

I made these in my toaster oven last night w/homemade taco seasoning, 2 tortillas fit (133 cals), 350 for 8 mins, they were great! Very fast & easy, tastes better too, I'll never buy chips again.

Number of Servings: 6

Recipe submitted by SparkPeople user FEARLESSLIFE.






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