Baked Tortilla Chips
Use this recipe to make your own whole wheat flour or corn flour tortilla chips.
- Yield
- 6 Servings
- Serving size
- 4 chips, 1/6 of recipe
- Rating
- 3.51 of 5 (138 ratings)
Food groups
- Grains: 1 1/2 ounces
Ingredients
- 3 whole wheat flour tortillas, 10" across
- 3 sprays of cooking oil spray
- salt (dash, optional)
Directions
- Wash hands with soap and water.
- Preheat oven or toaster oven to 400 °F. Lightly grease a baking sheet with the cooking spray.
- Cut tortillas into 8 sections (as if you were cutting a pizza) and place on baking sheet.
- Spray tops of tortilla sections with cooking spray and lightly salt, if desired.
- Bake for 10 minutes, until crisp and light brown, watching closely so the chips don't burn.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 111.24 |
| Total Fat | 3.58 g |
| Saturated Fat | 1.74 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 16.33 g |
| Dietary Fiber | 3.48 g |
| Total Sugars | 0.87 g |
| Added Sugars included | 1 g |
| Protein | 3.47 g |
| Calcium | 87 mg |
| Potassium | 93 mg |
| Sodium | 219.12 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 30 mg |
| Phosphorus | 123 mg |
| Selenium | 13 mg |
| Zinc | 1 mg |
| Vitamin A | 0 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 2 mcg |
| Folate | 34 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 7 mg |
Notes
Corn tortillas may also be used for less calories and fat.
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/baked-tortilla-chips. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.