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.