Homemade Baked Corn Tortilla Chips

By dette

You can substitute flour or whole-wheat tortillas for the corn tortillas. Flour tortillas come in a variety of sizes; if using tortillas larger than 6 inches, you will neeed fewer ofthem and be able to cut more wedges out of each.

Ingredients

• 8 (6 inch) corn tortillas, each cut into 6 wedges
• vegetable oil spray
• 1 tsp salt

Preparation

Step 1

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortillas over 2 rimmed baking sheets. Spray the top of the chips with oil and then sprinkle with the salt.

Bake the chips until they begin to crisp and brown lightly, 8-12 minutes. Flip the chips over and continue to bake until the chips are fully toasted, 8-12 minutes longer. Remove the baking sheets from the oven and let cool before serving.

6 chips: cal 70; fat 1g; sat fat 0g; chol 0 mg; carb 14g; prot 1g; fib 1g; sod 330mg