Homemade Baked Tortilla Chips
Today is National Tortilla Chip Day!
Tortilla chips are a personal favorite of mine, and I know I can’t be alone!
I’m in my last rotation of my dietetic internship, in a preventative cardiology rotation. For patients with cardiac concerns it’s important to watch sodium intake (in some cases fluid intake as well). For patients in this Intensive Cardiac Rehabilitation program, store-bought tortilla chips aren’t a suitable optional since all of them are fried, and most are too high in sodium. This has been on my mind and brought up lots of questions during our taco cooking class this week, so I wanted to try to make my own tortilla chips.
An easy solution is to bake your own corn tortillas which are naturally very low in sodium, and use none or limited added oil.
I was curious if using no oil and baking in stead of frying would still get the desired crispy crunch… and it does!
How to make Homemade Baked Tortilla Chips:
The bare minimum is to just cut your corn tortillas into triangles, toss them in a bowl with some lime juice, and place on a parchment lined baking sheet to bake.
You can also add a spray of oil (easier to use a little bit with an oil mister instead of trying to drizzle the oil from the bottle), chili powder, or a pinch of salt if you are not restricting sodium for a health condition.
Serving Size: 12 chips (2 tortillas); Yield: 2 servings
One serving provides 3 g of Fiber, 1.5 g Fat, 2 g Protein, 10 mg Sodium, 4% Iron, 22 g Carbohydrate, for 110 calories. *Excludes any added salt or oil
It costs roughly $0.48 per serving to make these baked tortilla chips