Peppered Cheese Chips



1 dozen chips (serving size: 4 chips)

Recipe from

Cooking Light

Nutritional Information

Calories 112
Caloriesfromfat 27 %
Fat 3.3 g
Satfat 0.7 g
Monofat 1 g
Polyfat 0.9 g
Protein 3.3 g
Carbohydrate 16.8 g
Fiber 1 g
Cholesterol 1 mg
Iron 1 mg
Sodium 174 mg
Calcium 61 mg


3 (6-inch) flour tortillas
Vegetable cooking spray
1 tablespoon grated Parmesan cheese
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper


Lightly coat each tortilla with cooking spray; cut each into 4 wedges. Combine cheese and peppers in a small bowl; stir well, and sprinkle over tortilla wedges. Arrange wedges in a single layer on a baking sheet. Bake at 350º for 10 minutes or until crisp and lightly browned.

Sarah Reynolds,

Cooking Light

May 1994
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