Low Sodium Baked Tortilla Chips
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 90.2
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 34.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.9 g
- Protein: 2.3 g
View full nutritional breakdown of Low Sodium Baked Tortilla Chips calories by ingredient
Introduction
These chips are fresh and hot, and they taste much better than bagged versions, in my opinion.Feel free to sprinkle a little salt on chips if wanted. These chips are fresh and hot, and they taste much better than bagged versions, in my opinion.
Feel free to sprinkle a little salt on chips if wanted.
Number of Servings: 8
Ingredients
-
10 6" corn tortillas
2 tsp Ground Cumin
2 tsp Paprika
2 tbsp Chili powder
1 tsp Cayenne Pepper (Ground)
No-Stick cooking spray to coat chips.
Tips
I also have a recipe for low sodium spicy guacamole. They are great together.
Directions
Pre-heat oven to 400 degrees.
Cut tortillas into 1/4's.
Line baking sheet with foil, and spray with canola spray, or brush canola oil lightly onto foil.
Place chips on baking sheet(s) in single layer and spray lightly with no stick spray.
Bake 7 minutes then turn chips over and spray this side.
Bake for an additional 5-7 minutes, until golden brown. Checking often.
Sprinkle with your choice of seasonings.
Enjoy!
Serving Size: 80 chips. Great for guacamole, salsa, and nachos.
Cut tortillas into 1/4's.
Line baking sheet with foil, and spray with canola spray, or brush canola oil lightly onto foil.
Place chips on baking sheet(s) in single layer and spray lightly with no stick spray.
Bake 7 minutes then turn chips over and spray this side.
Bake for an additional 5-7 minutes, until golden brown. Checking often.
Sprinkle with your choice of seasonings.
Enjoy!
Serving Size: 80 chips. Great for guacamole, salsa, and nachos.