Low-Fat Baked Lime Tortilla Chips - Guerrero Corn
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 133.4
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 402.4 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 - Guerrero Corn calories by ingredient
Introduction
http://video.about.com/lowfatcooking/Low-Fat-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 or several small, rolled on counter and then juiced (approx 2 Tbsp juice)
Directions
~Cut the Tortillas into Wedges~
Preheat the oven to 350 degrees. Juice the lime(s) and set aside. This recipe is nutritionally calculated using corn tortillas, but you can also use organic whole wheat, multigrain, etc. Open the bag of tortillas. Take out one and lay it 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. To speed things up, you can cut three or four at one time, until you have cut all of the tortillas.
~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. Delete or reduce salt for low sodium diets. Delete or reduce chili if you don't like it. 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. Get the lime juice poised and at the ready near the oven. When the chips are lightly brown, they are finished baking.
~Sprinkle with Lime~
I do this to make them Chipotle Restaurant-Style. While they are still hot, sprinkle 1 sheet at a time with lime juice, and do this daintily with small-sized individual drops of lime juice (don't pour it on, & no pulp), while the other sheet stays in the oven. To prevent the 2nd sheet from burning, do this quickly. I dip clean fingers into the juice and shake or flick them off over the chips, rapidly & repeatedly.
Careful: You may want to skip the lime if you are not able to do this immediately out of the oven while still hot, or if you don't sprinkle daintily, as the chips will be made soggy by the lime. Baking the lime juice in at the seasoning stage can be done, but you lose most of the lime flavor that way.
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. Very fast & easy, tastes better too, I'll never buy chips again.
Number of Servings: 6
Preheat the oven to 350 degrees. Juice the lime(s) and set aside. This recipe is nutritionally calculated using corn tortillas, but you can also use organic whole wheat, multigrain, etc. Open the bag of tortillas. Take out one and lay it 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. To speed things up, you can cut three or four at one time, until you have cut all of the tortillas.
~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. Delete or reduce salt for low sodium diets. Delete or reduce chili if you don't like it. 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. Get the lime juice poised and at the ready near the oven. When the chips are lightly brown, they are finished baking.
~Sprinkle with Lime~
I do this to make them Chipotle Restaurant-Style. While they are still hot, sprinkle 1 sheet at a time with lime juice, and do this daintily with small-sized individual drops of lime juice (don't pour it on, & no pulp), while the other sheet stays in the oven. To prevent the 2nd sheet from burning, do this quickly. I dip clean fingers into the juice and shake or flick them off over the chips, rapidly & repeatedly.
Careful: You may want to skip the lime if you are not able to do this immediately out of the oven while still hot, or if you don't sprinkle daintily, as the chips will be made soggy by the lime. Baking the lime juice in at the seasoning stage can be done, but you lose most of the lime flavor that way.
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. Very fast & easy, tastes better too, I'll never buy chips again.
Number of Servings: 6