Do-it-yourself snack chips

First mass-produced in the 1940s and popularized in the 1960s, tortilla chips are a snack-time favorite. Part of the fun of tortilla chips is the many ways to eat them. Whether you’re piling them with toppings to make nachos or dipping them in salsa or guacamole, people in the United States eat a lot of tortilla chips. These baked tortilla chips are made with less fat and sodium than store-bought or restaurant chips. Try them with one of these dips — or use whole-wheat pita to make the chips and dip them in hummus.

Let us know your favorite chip dip in the comments!

Ingredients

  • 12 corn tortillas or 6 whole-wheat pita breads (pocket-style)
  • Olive oil cooking spray
  • 1 tablespoon of your favorite dried herb and/or spice combination, mixed together
  • Possible spices include: oregano, basil, cumin, paprika, granulated garlic, cayenne pepper if you like a kick, or any spice blend you like. You could even make a sweet chip with cinnamon and nutmeg.

Directions

  1. Preheat oven to 375 F.
  2. Cut the tortillas or pita into 6 triangles. Kitchen shears are a great tool for this. For pita, split the pita triangles so they are not double thick.
  3. Arrange triangles in a single layer on a baking sheet and spray or brush (sparingly) with olive oil.
  4. Sprinkle the triangles with your favorite spice and bake for 6 to 12 minutes. Check frequently after 6 minutes. Chips are done when they are crisp and lightly browned.
  5. Store chips in an airtight container to maintain crispness. Best eaten within 3 days.

Nutrition Information (per serving)

For corn tortillas (12 servings; 6 inch tortillas)

  • Calories: 80
  • Total fat: 1.5 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 50 mg
  • Total carbohydrate: 14 g
  • Dietary fiber: 1 g
  • Sugars: 0 g
  • Protein: 1 g

For pita (6 servings)

  • Calories: 60
  • Total fat: 1 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 135 mg
  • Total carbohydrate: 13 g
  • Dietary fiber: 2 g
  • Sugars: 0 g
  • Protein: 2 g

Contributor

Executive Chef