Baked Whole-Wheat Tortilla Chips

Making your own tortilla chips allows you to add whole grains and keep fat grams down. Serve with your favorite salsa or dip.


6 servings (serving size: 8 chips)

Recipe from

Oxmoor House

Nutritional Information

Calories 98
Caloriesfromfat 0.0 %
Fat 0.9 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 18.4 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 320 mg
Calcium 48 mg


6 (8-inch) whole-wheat or whole-grain flour tortillas
Cooking spray
1/2 teaspoon kosher salt


1. Preheat oven to 350°.

2. Cut each tortilla into 8 wedges, creating 48 wedges. Arrange wedges in single layers on 2 baking sheets. Lightly coat wedges with cooking spray; sprinkle evenly with salt.

3. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool. Store in an airtight container.


Young Chefs can:

Arrange wedges on baking sheets

Sprinkle salt on wedges


Older Chefs can:

Cut tortillas into wedges with safety scissors or adult supervision

Coat wedges with cooking spray

August 2011
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