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.

Yield: 6 servings (serving size: 8 chips)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 0.0%
  • Fat: 0.9g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.2g
  • Carbohydrate: 18.4g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 320mg
  • Calcium: 48mg

Ingredients

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 3. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool. Store in an airtight container.
  4.  
  5. Young Chefs can:
  6. Arrange wedges on baking sheets
  7. Sprinkle salt on wedges
  8.  
  9. Older Chefs can:
  10. Cut tortillas into wedges with safety scissors or adult supervision
  11. Coat wedges with cooking spray
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Baked Whole-Wheat Tortilla Chips Recipe at a Glance
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