Baked Tortilla Chips Recipes for Appetizers - How Foods Fight Cancer

Baked Tortilla Chips

MAKES 72 CHIPS (ABOUT 5 SERVINGS)

Fat-free baked chips are quick to make using any good-quality corn tortillas. Extra-thin tortillas
make especially light and crunchy baked chips.

6 to 8 tablespoons freshly squeezed lime juice
1⁄2 teaspoon chili powder
1⁄4 teaspoon ground cumin
12 corn tortillas
1⁄4 teaspoon salt (optional)


1. Preheat the oven to 350 degrees F.

2. Combine the lime juice, chili powder, and cumin in a small pie
plate or similar dish. Dip each tortilla into the lime mixture and
place them in a stack on a cutting board. Using a chef’s knife, cut
through the stack, dividing the tortillas into 6 wedges.

3. Arrange the tortillas in a single layer on a wire baking rack or baking
sheet and sprinkle with the optional salt. Bake for 10 to 15 minutes,
or until the tortillas are crisp and just beginning to brown on the
edges. Watch carefully, because they burn quickly. Remove from the
oven and let cool.

4. These chips are crispiest when eaten within 1 day. Stored in an airtight
bag or container, leftover Baked Tortilla Chips will keep for
up to 1 week.

PER SERVING: 138 calories, 1.6 g fat; 0.2 g saturated fat; 10.6% calories from fat; 0 mg cholesterol;
3.6 g protein; 29.4 g carbohydrate; 1.6 g sugar; 3.5 g fiber; 103 mg sodium; 109 mg calcium;
1 mg iron; 4.9 mg vitamin C; 41 mcg beta-carotene; 0.2 mg vitamin E