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

Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
6 servings (serving size: 8 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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

Nutrition Facts

98 calories; calories from fat 0%; fat 0.9g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 3.2g; carbohydrates 18.4g; fiber 0.8g; cholesterol 0mg; iron 0.6mg; sodium 320mg; calcium 48mg.
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