A New Year, A New Take: Chips - FamilyEducation

A New Year, A New Take: Chips

January 10,2011
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Last week I shared a healthful dip recipe that uses heart-healthy avocado as its base.  Today I share a healthy take on a favorite snack for both children and adults a like:  chips.  

First though, I need to share that I am not a fan of commercially available baked tortilla chips.  I share this because I don’t want you to equate this recipe with the traditional bagged baked chips, because these are so much better.

The steps to make these homemade chips are simple, and the result is a chip with far less fat and calories than a traditional fried chip.

Baked Tortilla Chips

6 blue or yellow corn tortillas, cut in half, and then in third (to make 6 wedges)
a couple tablespoons of canola oil
a few pinches of salt

Preheat your oven to 400 degrees.

Coat a pizza or baking stone if available, or alternatively a cookie sheet, with a light coat of cooking oil.  DO NOT use cooking spray.

Take each tortilla piece and brush the top with canola oil. Place on your baking surface. Repeat.

Do not overlap the tortilla pieces. Once the stone or sheet is full, sprinkle a pinch of salt on top.

Bake in the oven for 12-15 minutes, or until the tortillas have curved slightly and have the slightest darkening on the edges.

Remove from oven and let cool slightly.



Serve with last week’s recipe for avocado dip, guacamole, or salsa.

SPC