Baked Corn Chips

I guess they say that if you make your own chips they are lower in fat and hold more of a corn flavor than the store bought ones. Hey it’s worth a shot! You can store these in an air tight container in your cabinet for up to a week or in your freezer for 2 months. This is also from eating well and the recipe makes 32 chips and the nutritional information is for per 10 chips.


  • 4 corn tortillas
  • 1 teaspoon canola oil
  • Salt, to taste


Preheat oven to 400°F. Lightly oil two baking sheets.
Lightly brush one side of each tortilla with about 1/4 teaspoon oil and sprinkle with a pinch of salt. Stack the tortillas and cut into 8 wedges; arrange on prepared baking sheets.

Bake until crisp, 8 to 10 minutes.


Per chip: 8 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 20 mg sodium; 6 mg potassium.

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